Olive & Hay - Cook II
About The Position
Execute daily prep tasks, including washing, peeling, chopping, and portioning produce; preparing stocks, sauces, and mise en place; and handling basic protein fabrication. Cook a variety of menu items on the hot or cold line (grill, sauté, fry, roast) under the supervision of a Cook II or Lead Cook. Set up and break down your station each shift, ensuring all items are properly labeled, dated, and stocked to par levels throughout service. Follow established recipes, portion standards, and plating guidelines to maintain brand consistency. Maintain a clean and sanitary work environment in compliance with Napa County health codes and HACCP standards. Support banquet production, room service, and special resort events as needed based on business demands. Communicate inventory shortages, equipment malfunctions, or other issues promptly to kitchen leadership.
Requirements
- Minimum of 2 years of professional kitchen experience in a hotel, resort, or high-volume restaurant setting.
- Strong foundation in knife skills and basic cooking techniques.
- Ability to read and scale recipes, follow prep lists, and manage multiple tasks efficiently.
- Working knowledge of food safety and sanitation practices; must obtain a valid food handler’s card within 30 days of hire.
- Positive, team-oriented mindset with a strong work ethic and eagerness to learn from experienced team members.
- Physical ability to stand for extended periods and lift up to 50 lbs; must be available to work nights, weekends, and holidays as needed.
Nice To Haves
- Culinary school training or vocational certification is a plus, but not required.
Responsibilities
- Execute daily prep tasks, including washing, peeling, chopping, and portioning produce; preparing stocks, sauces, and mise en place; and handling basic protein fabrication.
- Cook a variety of menu items on the hot or cold line (grill, sauté, fry, roast) under the supervision of a Cook II or Lead Cook.
- Set up and break down your station each shift, ensuring all items are properly labeled, dated, and stocked to par levels throughout service.
- Follow established recipes, portion standards, and plating guidelines to maintain brand consistency.
- Maintain a clean and sanitary work environment in compliance with Napa County health codes and HACCP standards.
- Support banquet production, room service, and special resort events as needed based on business demands.
- Communicate inventory shortages, equipment malfunctions, or other issues promptly 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
251-500 employees
