Fairfield,CA,USA Aviation($22-$24/hr) | Hiring

Our esteemed hospitality establishment is located in the heart of one of the world's most renowned culinary destinations. This is a premier hotel and resort that prides itself on providing an outstanding dining experience to its guests, combining exceptional service with high culinary standards. Known for integrating the best of local produce and farm-to-table practices, the hotel offers an environment that nurtures culinary talent and encourages growth within the team. With a commitment to quality, sustainability, and guest satisfaction, the resort delivers an extraordinary food and beverage experience that reflects the rich culture and diverse flavors of the region. The role we are actively seeking to fill is that of a dedicated Cook I. This position is ideal for a culinary professional eager to contribute their skills in a high-volume, hotel or resort kitchen. The Cook I is responsible for essential food preparation and cooking duties, including washing, peeling, chopping, and portioning produce, handling basic protein butchery, and preparing stocks, sauces, and mise en place for assigned stations. Reporting to senior culinary staff such as Cook II or Lead Cook, this role involves cooking menu items on the hot or cold line using various techniques like grilling, sautéing, frying, and roasting. Maintaining cleanliness and organization of the workstation while upholding strict compliance with health codes and HACCP protocols is critical. The role also supports banquet preparation, room-service orders, and special events which form an integral part of the resort’s service offerings. This full-time role offers a competitive pay rate ranging from $23.50 to $24.50 per hour, reflective of experience and culinary expertise. The position demands a proactive team player with a solid work ethic, capable of multitasking efficiently in a dynamic kitchen environment. The ideal candidate will bring at least two years of professional kitchen experience from a hotel, resort, or high-volume restaurant, possessing solid knife skills and familiarity with core cooking practices. Beyond technical skills, the Cook I is expected to have a collaborative attitude and openness to learning, as well as physical stamina for extended periods on their feet and the ability to lift up to 50 pounds. Availability during nights, weekends, and holidays is also essential. Further growth opportunities are embedded within the team, with potential advancement into Cook II roles and beyond for those with a passion for culinary arts and a genuine interest in the farm-to-table movement that defines Napa Valley’s celebrated food culture. Culinary school training or vocational certification is preferred but not mandatory, making this an excellent opportunity for motivated cooks looking to elevate their careers in a vibrant and supportive setting.

• Minimum of 2 years of professional kitchen experience in a hotel, resort, or high-volume restaurant
• solid knife skills
• ability to read and scale recipes and follow prep sheets
• must obtain a valid food-handler card within 30 days of hire
• physical stamina to stand for long periods and lift up to 50 lbs
• availability to work nights, weekends, and holidays
• collaborative attitude and strong work ethic
• openness to learning from senior culinary staff