Cook

Meyer•Napa, CA

13d•$22 - $27•Onsite

About The Position

Hestan Napa is the first-of-its-kind Hestan brand destination where guests can immerse themselves in the full Hestan lifestyle: from award-winning cookware and luxury residential appliances to curated wines and unforgettable culinary experiences. We are seeking a passionate and skilled Cook to help bring this vision to life. In this role, you’ll prepare exceptional dishes using premium tools and ingredients, contribute to a dynamic and collaborative kitchen environment, and play a key part in delivering the elevated culinary experiences that define Hestan Napa. If you’re ready to grow your career in a setting that celebrates innovation, craftsmanship, and hospitality, we’d love to meet you. POSITION SUMMARY: The Cook is responsible for preparing high-quality dishes in accordance with established recipes and standards. This role includes full ownership of the assigned station, including setup, cleanliness, and readiness for service. The Cook ensures that all food preparation and presentation meet the restaurant’s quality expectations.

Requirements

A degree from a post-secondary culinary arts program is preferred. High school diploma or equivalent required. Must be proficient in English for effective kitchen communication and possess basic math skills. Strong organizational skills are essential.
Must be able to stand and move efficiently for up to 5 hours in a hot and fast-paced environment. Ability to lift up to 40 pounds and use kitchen tools and equipment, with finger and hand dexterity for small tools and equipment.
Minimum of 3 years of experience in food preparation. Must have excellent knife skills and be familiar with all standard kitchen equipment.

Responsibilities

Maintain complete mise en place for the station and ensure proper backup and organization. Prepare the station for the next shift.
Coordinate and execute food preparation tasks to ensure all items are ready 15 minutes before service begins.
Prepare menu items according to recipes and instructions from the Sous Chef, Chef, or Executive Chef in response to customer orders.
Collaborate with team members during service and provide or receive assistance as needed.
Clean and break down the station at the end of the shift. Properly wrap, label, cool, and store all items.
Maintain written notes on techniques, recipes, and changes for future reference.
Communicate with the Chef at the end of the shift to coordinate ordering needs for the next day.
Document new recipes and assist in developing prep lists for new menu items.
Adhere to all guidelines outlined in the Kitchen Manual.
Attend scheduled staff meetings and perform other duties as assigned by management.