Olive & Hay - Cook II

Human Resources•Napa, CA

1d•Onsite

About The Position

We are seeking a skilled and dependable Cook II to join our culinary team. In this role, you will prepare, season, and cook a variety of menu items for restaurant and in-room dining service while maintaining the highest standards of food quality, presentation, cleanliness, and safety. The ideal candidate has strong knife skills, experience with food preparation and butchery, and thrives in a fast-paced hospitality environment.

Requirements

Minimum 1 year of food preparation or line cook experience required.
Strong knowledge of food preparation techniques, cooking methods, and knife skills.
Basic math and measurement skills required.
Ability to read recipes, instructions, and kitchen communications.
Food Handler Certification required or ability to obtain within 30 days of hire.
Knowledge of food safety and sanitation regulations.
Professional appearance and positive attitude required.
Flexibility to work evenings, weekends, holidays, and varying shifts based on business needs.

Nice To Haves

Culinary school training or degree preferred.

Responsibilities

Prepare salads, soups, sauces, meats, seafood, vegetables, and other menu items according to recipes and presentation standards.
Cut, trim, bone, and butcher chicken, beef, fish, and shellfish as needed.
Bake, roast, broil, grill, steam, and sauté food items while ensuring proper seasoning and quality.
Measure and mix ingredients using commercial kitchen equipment including mixers, slicers, grinders, blenders, and knives.
Monitor cooking temperatures and food quality through tasting, smelling, visual inspection, and thermometer checks.
Portion and plate meals with appropriate garnishes, gravies, and sauces.
Review menus and estimate food requirements for daily production.
Requisition ingredients and supplies from storage areas as needed.
Maintain organized refrigeration, storage, and food rotation practices.
Prepare workstations for service and restock supplies for upcoming shifts.
Minimize food waste and properly handle leftovers and food products.
Follow all food safety, sanitation, and health department regulations.
Clean and sanitize kitchen equipment, utensils, workstations, coolers, floors, and storage areas.
Maintain compliance with OSHA, HAZMAT, PPE, and company safety standards.
Report unsafe conditions, equipment issues, or accidents promptly to management.
Wear required safety equipment, including non-slip, oil-resistant shoes.
Communicate effectively with kitchen staff and management to ensure smooth operations.
Support team members and assist with additional kitchen duties as needed.
Maintain punctual and reliable attendance in accordance with scheduling requirements.