Culinary Artisan Cook II — Fine Dining, Napa Luxury

Auberge Collection; Napa (CA); On-site; USD 26,000 - 36,000; Full time

Job summary

The Culinary Artisan role at Stanly Ranch, Auberge Collection, offers a path to contribute to a premier dining program within a luxury Napa resort. You will prepare a range of dishes, maintain mise en place, and collaborate across stations to deliver impeccable service.

Ideal candidates bring 2–3 years as a line cook, the ability to work mornings, evenings, weekends and holidays, and experience in high-volume, fine dining environments.

Qualifications

• Two to three years experience as a line cook.
• Must have full availability that includes mornings, evenings, weekends and holidays.
• Must have prior experience in a high-volume restaurant, preferably a fine dining establishment.
• Ideal candidates will have experience in a fine dining establishment
• Must be able to remain calm under increasing demands of the operation.
• Must be able to walk or stand for long periods of time and lift up to 50 pounds, with or without reasonable accommodation.

Responsibilities

• Utilize a variety of cooking styles, times and temperatures: Whole Roast, Quick Sear, Sous Vide, Slicer etc. Sophisticated protein cooking.
• Consistent excellence in work product in setting up and breaking down a station.
• Organization of stations, workplace cleanliness, sanitation and safety.
• Cook II is responsible for preparing all mise‑en‑place for a station and working service.
• Speed, Accuracy & Temperature, for all dishes. Displays teamwork with other stations, inter-station timing, communication, and dynamic multi-tasking.
• Date all food containers and rotate as per Executive Chef standards, making sure that all perishables are kept at proper temperatures.

Skills

Line cook experience

Availability mornings/evenings/weekend

Calm under pressure

Job description

The Culinary Artisan role at Stanly Ranch, Auberge Collection, offers a path to contribute to a premier dining program within a luxury Napa resort. You will prepare a range of dishes, maintain mise en place, and collaborate across stations to deliver impeccable service.

Ideal candidates bring 2–3 years as a line cook, the ability to work mornings, evenings, weekends and holidays, and experience in high-volume, fine dining environments.