Banquets Cook I

The hourly range for this opportunity is $23.50 to 24.50 an hour.

What You Will Accomplish

• Execute daily prep lists: wash, peel, chop, and portion produce; fabricate basic proteins; prepare stocks, sauces, and mise en place for assigned station.
• Cook menu items on the hot or cold line-grill, sauté, fry, roast-under the guidance of the Cook II / Lead Cook.
• Set up and break down station, labeling and dating all products; maintain par levels throughout service.
• Follow all recipe specs, portion standards, and plate presentations to ensure brand consistency.
• Clean and sanitize work areas, equipment, and utensils in accordance with Napa County health regulations and HACCP protocols.
• Assist with banquet prep, room-service orders, and resort activations as business levels demand.
• Communicate low inventory or equipment issues promptly to leadership.

What You Will Bring

• At least two years of professional kitchen experience in a hotel, resort, or high-volume restaurant.
• Fundamental knife skills and familiarity with basic cooking methods.
• Ability to read and convert recipes, follow prep sheets, and prioritize multiple tasks.
• Understanding of food-safety best practices; must obtain a valid food-handler card within 30 days of hire.
• Team-first attitude, solid work ethic, and willingness to learn from senior cooks and chefs.
• Capacity to stand for prolonged periods and lift up to 50 lbs; flexible schedule including nights, weekends, and holidays.
• Culinary certificate or vocational training preferred but not required.

Great If You Have

• A growth mindset, enthusiasm for Napa Valley's farm-to-table ethos, and a desire to progress.