Banquets - Cook I

What You'll Do
• Complete daily prep tasks: wash, peel, chop, and portion produce; handle basic protein butchery; prepare stocks, sauces, and mise en place for your station.
• Cook menu items on either the hot or cold line (grill, sauté, fry, roast) under the direction of a Cook II or Lead Cook.
• Set up and break down your station each shift, label and date all products, and maintain par levels during service.
• Follow all recipe specifications, portion guidelines, and plate presentations to ensure consistency with brand standards.
• Maintain a clean, organized, and sanitized work area, in full compliance with Napa County health codes and HACCP protocols.
• Support banquet preparation, room-service orders, and special resort events based on business needs.
• Promptly communicate any low inventory, equipment malfunctions, or operational concerns to kitchen leadership.
Pay Rate - $23.50 - $24.50
What You'll Bring
• Minimum of 2 years of professional kitchen experience in a hotel, resort, or high-volume restaurant.
• Solid knife skills and familiarity with core cooking techniques.
• Ability to read and scale recipes, follow prep sheets, and manage multiple priorities efficiently.
• Knowledge of food safety best practices; must obtain a valid food-handler card within 30 days of hire.
• A collaborative attitude, strong work ethic, and openness to learning from senior culinary staff.
• Physical stamina to stand for long periods and lift up to 50 lbs; availability to work nights, weekends, and holidays as needed.
• Culinary school training or vocational certification is a plus, but not required.
Bonus Points If You Have
• A growth mindset and genuine interest in farm-to-table cooking.
• Enthusiasm for Napa Valley’s food culture and a desire to grow into a Cook II role and beyond.