Olive & Hay - Cook II

Responsibilities

• Execute daily prep tasks, including washing, peeling, chopping, and portioning produce; preparing stocks, sauces, and mise en place; and handling basic protein fabrication.
• Cook a variety of menu items on the hot or cold line (grill, sauté, fry, roast) under the supervision of a Cook II or Lead Cook.
• Set up and break down your station each shift, ensuring all items are properly labeled, dated, and stocked to par levels throughout service.
• Follow established recipes, portion standards, and plating guidelines to maintain brand consistency.
• Maintain a clean and sanitary work environment in compliance with Napa County health codes and HACCP standards.
• Support banquet production, room service, and special resort events as needed based on business demands.
• Communicate inventory shortages, equipment malfunctions, or other issues promptly to kitchen leadership.

Position - Cook 2

Hourly Rate - $20.75 - $23.00

• Minimum of 2 years of professional kitchen experience in a hotel, resort, or high-volume restaurant setting.
• Strong foundation in knife skills and basic cooking techniques.
• Ability to read and scale recipes, follow prep lists, and manage multiple tasks efficiently.
• Working knowledge of food safety and sanitation practices; must obtain a valid food handler’s card within 30 days of hire.
• Positive, team-oriented mindset with a strong work ethic and eagerness to learn from experienced team members.
• Physical ability to stand for extended periods and lift up to 50 lbs; must be available to work nights, weekends, and holidays as needed.
• Culinary school training or vocational certification is a plus, but not required.