Banquets Culinary - Cook 1
About The Position
Complete daily prep tasks: wash, peel, chop, and portion produce; handle basic protein butchery; prepare stocks, sauces, and mise en place for your station. Cook menu items on either the hot or cold line (grill, sauté, fry, roast) under the direction of a Cook II or Lead Cook. Set up and break down your station each shift, label and date all products, and maintain par levels during service. Follow all recipe specifications, portion guidelines, and plate presentations to ensure consistency with brand standards. Maintain a clean, organized, and sanitized work area, in full compliance with Napa County health codes and HACCP protocols. Support banquet preparation, room-service orders, and special resort events based on business needs. Promptly communicate any low inventory, equipment malfunctions, or operational concerns to kitchen leadership.
Requirements
- Minimum of 2 years of professional kitchen experience in a hotel, resort, or high-volume restaurant.
- Solid knife skills and familiarity with core cooking techniques.
- Ability to read and scale recipes, follow prep sheets, and manage multiple priorities efficiently.
- Knowledge of food safety best practices; must obtain a valid food-handler card within 30 days of hire.
- A collaborative attitude, strong work ethic, and openness to learning from senior culinary staff.
- Physical stamina to stand for long periods and lift up to 50 lbs; availability to work nights, weekends, and holidays as needed.
Nice To Haves
- A growth mindset and genuine interest in farm-to-table cooking.
- Enthusiasm for Napa Valley’s food culture and a desire to grow into a Cook II role and beyond.
- Culinary school training or vocational certification is a plus, but not required.
Responsibilities
- Complete daily prep tasks: wash, peel, chop, and portion produce; handle basic protein butchery; prepare stocks, sauces, and mise en place for your station.
- Cook menu items on either the hot or cold line (grill, sauté, fry, roast) under the direction of a Cook II or Lead Cook.
- Set up and break down your station each shift, label and date all products, and maintain par levels during service.
- Follow all recipe specifications, portion guidelines, and plate presentations to ensure consistency with brand standards.
- Maintain a clean, organized, and sanitized work area, in full compliance with Napa County health codes and HACCP protocols.
- Support banquet preparation, room-service orders, and special resort events based on business needs.
- Promptly communicate any low inventory, equipment malfunctions, or operational concerns to kitchen leadership.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
Number of Employees
1,001-5,000 employees
