Pastry Cook - BOA Steakhouse

Innovative Dining Group•Napa, CA

5d•Onsite

About The Position

BOA Steakhouse is now accepting applications for PASTRY COOKS. Innovative Dining Group (IDG), the acclaimed hospitality company behind iconic restaurant brands including BOA Steakhouse, Sushi Roku, and Katana, is bringing its signature energy and culinary innovation to Napa Valley this Summer! Known for creating trend-setting dining destinations that blend exceptional cuisine, striking design, and vibrant social atmosphere, IDG is expanding into luxury resort dining with a dynamic new culinary partnership at Casa Mani Resort Napa Valley. At this newly transformed resort in the heart of wine country, IDG is developing a collection of elevated dining experiences rooted in seasonality, craftsmanship, and modern technique. From a signature steakhouse to lively social spaces and locally driven offerings, each concept reflects IDG’s commitment to bold flavor, high-quality ingredients, and unforgettable guest experiences.

Requirements

2 years previous and relevant experience in a high-end, high-volume restaurant
Ability to multi-task and work efficiently under pressure
Possess a strong familiarity with food service regulations and proper food handling procedures
Strong communication skills, both with guests and teammates
A positive, upbeat attitude with a strong work ethic
Flexible availability to work days, nights, weekends – we’re looking for team players who can adapt to the flow of the restaurant
A valid Food Handler Card (must have upon hire)
Ability to work standing for long periods, lift up to 50 lbs, and manage a physically demanding role
Must be 18 years or older

Responsibilities

Fluent in our cooking methods, quality standards, kitchen rules and restaurant policies and procedures
Always comply with our standard portion sizes, recipe specifications, cooking methods, quality standards, kitchen rules and restaurant policies and procedures
Following the recipes to prepare a variety of deserts
Portion food products prior to cooking according to standard portion sizes and recipe specifications
Monitor and aide control of food waste
Perform station opening/closing and side work duties for each shift
Promptly report equipment issues and food quality problems to the Restaurant Manager on duty
Maintain a clean and sanitary workstation.
Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure
Embody and deliver on exceptional service and hospitality