Cook III

Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.

Our Guiding Principles:

Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment

This position pays $19.00 hr

WHAT YOU WILL ACCOMPLISH

• Lead your assigned station through prep, service, and breakdown while modeling pace, cleanliness, and precision for Cook I/II teammates.
• Execute advanced hot and cold line cookery (grill, sauté, roast, poach, fry); ensure accurate timing and consistent plate presentation across high-volume services.
• Build and manage daily prep lists; verify yields, set pars, label/date, and rotate product (FIFO); reduce waste via accurate batch sizing.
• Fabricate proteins and fish; prepare complex sauces, reductions, vinaigrettes, custards, and doughs according to spec and resort standards.
• Conduct line checks, temperature logs, and waste logs; uphold Napa County health regulations and HACCP protocols at all times.
• Train and mentor Cook I/II on knife skills, station setup, recipe execution, and sanitation; provide clear handoffs and coachable feedback.
• Support à la carte, banquets, in-room dining, and resort activations as business demands; coordinate with Garde Manger/Pastry when required.
• Communicate 86s, par shortages, and equipment issues promptly; contribute to product requisitions and inventory counts when asked.
• Participate in menu tastings and seasonal rollouts; offer constructive feedback on workflow, plating, and sourcing.

WHAT YOU WILL BRING

• 3–5 years’ experience in an upscale, high-volume hotel/resort or equivalent; prior lead-line responsibility strongly preferred.
• Advanced knife skills; capable of butchery and fish fabrication; strong command of core cooking methods and station organization.
• Proven ability to read/scale recipes, manage multiple fires, and maintain calm, clear communication on the line.
• Working knowledge of food safety and HACCP; valid food-handler card required (Food Protection Manager certificate preferred or within 60 days).
• Team-first mindset with professionalism, reliability, and strong follow-through; flexible schedule including nights, weekends, and holidays.
• Physical ability to stand for prolonged periods and lift up to 50 lbs.
• Culinary degree/certificate preferred.

GREAT IF YOU HAVE

• Familiarity with Napa Valley’s farm-to-table products and seasonal menu development.
• Banquet experience (large-format production and plating).
• Exposure to ordering/inventory systems and collaborative work with Purchasing.

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We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws.

This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.