Prep Cook - BOA Steakhouse

Innovative Dining Group•Napa, CA

13h•Onsite

About The Position

BOA Steakhouse now accepting applications for PREP 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. 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. This is a unique opportunity to join one of Napa Valley’s most anticipated culinary destinations - apply today to join our amazing team! What You’ll Do: A Prep Cook is responsible for the preparation of recipes according to guidelines and timelines. This includes cooking and preparing a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List.

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
Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
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 area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure
Embody and deliver on exceptional service and hospitality