Pacific Hospitality Group is hiring a Olive & Hay-Cook II-Fairfield,CA

This job opportunity is with a reputable hospitality establishment specializing in high-quality culinary services within a hotel or resort setting. The company is dedicated to delivering exceptional dining experiences to its guests by maintaining high standards in food preparation, presentation, and service. Known for its vibrant and fast-paced kitchen environment, the organization values precision, teamwork, and a passion for food. It offers a competitive hourly wage ranging from $20.75 to $23.00, providing a stable income for skilled culinary professionals seeking to advance their careers in a dynamic and supportive workplace. The position of Cook 2 is pivotal within the kitchen brigade. This role entails executing daily preparatory tasks such as washing, peeling, chopping, and portioning produce with utmost care and efficiency. The Cook 2 will also be responsible for preparing stocks, sauces, and mise en place, alongside handling basic protein fabrication, all essential for smooth kitchen operations. Under the supervision of a Cook II or Lead Cook, this position involves cooking a variety of menu items across the hot or cold line, utilizing grilling, sauteing, frying, and roasting techniques to deliver consistently high-quality dishes. In addition to cooking duties, the role requires setting up and breaking down the assigned station at the beginning and end of each shift. This includes ensuring all items are properly labeled, dated, and stocked to par levels throughout service, which is critical for maintaining kitchen efficiency and compliance with health standards. Strict adherence to established recipes, portion standards, and plating guidelines is mandatory to uphold brand consistency and guest satisfaction. The Cook 2 will maintain a clean and sanitary work environment in compliance with Napa County health regulations and HACCP standards, emphasizing the importance of food safety in all kitchen operations. This role also supports banquet production, room service, and special resort events when necessary, demonstrating the flexibility and teamwork expected within this kitchen setting. Effective communication is essential, as the Cook 2 must promptly report inventory shortages, equipment malfunctions, or other operational issues to kitchen leadership, ensuring seamless service and minimizing disruptions. This role offers an excellent opportunity for individuals with at least two years of professional kitchen experience in a hotel, resort, or high-volume restaurant environment who possess a strong foundation in knife skills and basic cooking techniques. It is ideal for motivated culinary professionals who thrive in a demanding, team-oriented setting and are eager to learn and grow their skills. This position requires physical stamina, including the ability to stand for extended periods and lift up to 50 pounds, and flexibility to work varied shifts including nights, weekends, and holidays. Culinary school training or vocational certification enhances candidacy but is not mandatory, signaling the employer's openness to candidates focused on hands-on experience and skill development.

• Minimum of 2 years of professional kitchen experience in a hotel, resort, or high-volume restaurant
• Ability to read and scale recipes
• Must obtain a valid food handler's card within 30 days of hire
• Physical ability to stand for extended periods
• Ability to lift up to 50 lbs
• Must be available to work nights, weekends, and holidays