Lead Cook

Human Resources•Napa, CA

2d•Onsite

About The Position

Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth. Our Guiding Principles: Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment Position Summary What You Will Accomplish Key Responsibilities Act as the culinary leader on duty when no salaried chef is present Oversee food preparation for: Blend & Five Town In-Room Dining GR Family Pool Ember Steak Coordinate production schedules to ensure all outlets are properly prepped and stocked Monitor food quality, presentation, and portion control across all outlets Assign daily prep tasks and delegate responsibilities to line cooks and prep cooks Ensure adherence to food safety standards and sanitation procedures (HACCP, local health department requirements, Update temperature logs) Support line execution during peak service periods Maintain clear communication between outlets and front-of-house teams Assist with ordering, inventory, and product rotation (FIFO) Train and mentor junior culinary team members Enforce kitchen standards, policies, and procedures Assist with menu execution and recipe consistency Monitor labor efficiency and assist with staffing adjustments during service Ensure proper closing procedures are followed

Requirements

Minimum 3–5 years culinary experience in a high-volume kitchen
Strong knowledge of food safety and sanitation standards
Ability to work at all stations and support multiple outlets simultaneously
Strong organizational and leadership skills
Ability to remain calm and lead during high-volume service

Nice To Haves

Previous lead cook or supervisory experience preferred
Experience working in multi-outlet or resort environments is strongly preferred

Responsibilities

Act as the culinary leader on duty when no salaried chef is present
Oversee food preparation for: Blend & Five Town, In-Room Dining, GR Family Pool, Ember Steak
Coordinate production schedules to ensure all outlets are properly prepped and stocked
Monitor food quality, presentation, and portion control across all outlets
Assign daily prep tasks and delegate responsibilities to line cooks and prep cooks
Ensure adherence to food safety standards and sanitation procedures (HACCP, local health department requirements, Update temperature logs)
Support line execution during peak service periods
Maintain clear communication between outlets and front-of-house teams
Assist with ordering, inventory, and product rotation (FIFO)
Train and mentor junior culinary team members
Enforce kitchen standards, policies, and procedures
Assist with menu execution and recipe consistency
Monitor labor efficiency and assist with staffing adjustments during service
Ensure proper closing procedures are followed