The hourly range for this opportunity is $22.50
Cook II - Sauté, Pizza & Grill (PM)
Olive & Hay Meritage Resort & Spa
Olive & Hay is the signature Italian-inspired restaurant at Meritage Resort & Spa, celebrating fresh California ingredients, handcrafted cuisine, and genuine hospitality. We are passionate about creating memorable dining experiences through seasonal menus, thoughtful preparation, and exceptional service.
We're looking for our next Cook II - Sauté, Pizza & Grill to join our evening culinary team. This role is ideal for a cook who has mastered the fundamentals and is ready to take on greater responsibility while continuing to develop technical skills. You'll work alongside experienced chefs in a fast-paced, scratch kitchen where quality, consistency, and teamwork are at the heart of everything we do.
This is a full-time PM position (2:00 PM-10:00 PM) primarily responsible for our sauté, pizza, and grill stations. As your skills continue to grow, you'll have opportunities to cross-train throughout the kitchen, assist with menu development, and prepare for future leadership opportunities.
Who You Are
You are passionate about cooking and take pride in executing every dish with precision and consistency. You thrive during busy service, communicate effectively with your teammates, and understand the importance of timing, organization, and attention to detail. You are dependable, eager to learn, and committed to producing food that exceeds guest expectations every plate, every shift.
If you enjoy working in a collaborative kitchen where craftsmanship and continuous improvement are valued, you'll fit right in at Olive & Hay.
What You'll Do
Prepare and execute menu items on the sauté, pizza, and grill stations with consistency, quality, and efficiency.
Cook proteins, seafood, vegetables, fresh pasta, and wood-fired pizzas to recipe and presentation standards.
Monitor cooking temperatures, doneness, seasoning, and plating to ensure every dish meets Olive & Hay's quality expectations.
Manage multiple tickets during high-volume service while maintaining speed, organization, and accuracy.
Prepare daily mise en place and ensure stations are fully stocked before each service.
Produce sauces, accompaniments, and station preparations according to standardized recipes.
Assist with receiving, storing, labeling, rotating, and organizing products using FIFO and food safety best practices.
Minimize waste through proper portioning, careful preparation, and thoughtful product utilization.
Maintain a clean, organized, and sanitary workstation throughout the shift.
Collaborate with chefs and fellow cooks to ensure seamless communication and execution during service.
Support seasonal menu changes, wine dinners, holiday events, brunch features, and special culinary experiences.
Cross-train in additional stations and assist other areas of the kitchen as business demands require.
Maintain all local, state, company, and health department food safety and sanitation standards.
Report equipment concerns, maintenance issues, or safety hazards promptly.
Perform additional culinary responsibilities as assigned to support the overall success of the kitchen.
Qualifications
Two or more years of experience in a professional restaurant kitchen preferred.
Experience working sauté, grill, pizza, or hot line stations in a high-volume environment strongly preferred.
Knowledge of cooking temperatures, proper seasoning, and professional cooking techniques.
Strong knife skills and the ability to prepare ingredients efficiently and consistently.
Ability to multitask while maintaining composure and quality during peak service periods.
Strong communication skills and a collaborative approach to teamwork.
Reliable attendance, professionalism, and a positive, coachable attitude.
Culinary school or formal culinary training is beneficial but not required.
California Food Handler Card, or the ability to obtain one within 30 days of hire.
Must be available to work evenings, weekends, and holidays as business levels require.
Physical Requirements
This position requires standing and walking for extended periods, lifting up to 50 pounds, frequent bending, reaching, and repetitive movements while working in a commercial kitchen environment. Team members regularly work around open flames, hot cooking surfaces, pizza ovens, refrigerated storage areas, sharp tools, and cleaning chemicals while maintaining strict safety standards and wearing required personal protective equipment.
Why Olive & Hay?
At Olive & Hay, we believe exceptional restaurants are built by exceptional people. We invest in our team through hands-on mentorship, cross-training opportunities, and a culture that values craftsmanship, collaboration, accountability, and continuous learning.
Whether you're looking to refine your technique, master multiple stations, or grow into a leadership role, you'll have the opportunity to learn from passionate chefs who are committed to your success.
If you're ready to challenge yourself, cook with purpose, and become part of one of Napa Valley's premier resort dining destinations, we'd love to meet you.
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