Lead Cook

Hotel Yountville; California (MO); On-site; USD 36,000 - 40,000; Full time

Job summary

Peregrine Yountville Management LLC in California is seeking a Lead Cook to oversee the preparation of all food items in hotel kitchens, banquet, and employee dining, following standard recipes and hotel standards. The role emphasizes safety, cleanliness, waste minimization, and consistent quality.

The candidate will lead line cooks, manage inventory and equipment, and ensure compliance with health regulations while delivering appealing, high‑quality dishes under DOE conditions.

Qualifications

• Culinary experience required.
• Current California Food Handlers Certification required.

Responsibilities

• Lead line cooks and delegate tasks in the kitchen.
• Prepare food according to hotel standards and recipes.
• Maintain cleanliness and sanitation of kitchen and storage areas.
• Ensure equipment is in working order and report issues.
• Assist with banquet food preparation when required.
• Follow health department regulations and safety rules.

Skills

Culinary experience

Education

Food Handlers Certification (CA)

Job description

Position Summary - Pay Range $26.00 - $29.00/hour DOE

Lead Cook is a seasoned professional, responsible for overseeing the preparation of all food items, based on standardized recipes, while maintaining the highest standards to produce an appealing and appetizing product. Culinary oversight may include restaurant kitchens, in room dining, banquet kitchens, employee dining and stewarding. The role is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing production.

Essential Functions

• Must adhere to the company’s Service culture – 4 Keys to creating guests for life.
• Mustparticipatein allhotelrequiredmeetings andtrainings.
• Maintainhigh standardsof personal appearance and grooming, which includes wearing the proper uniform/business attire and nametag.
• Leadingthe Line Cooks and assigning them tasks and responsibilities as needed.
• Have thorough knowledge of menus and the preparationrequired, according tohotelstandards.
• Maintain cleanliness and organization of all storage areasand coolers.
• Monitor that all the equipment is in a working order and report to the Engineering when needed.
• Prepare and display buffet food items according to thehotelstandards.
• Proficiencyin the following cooking techniquesandableto train and guide others.
• Must ensure that the kitchen isclean andsanitary,and produce is tempered correctly.
• Ensurethat the ingredients prepared are fresh and sufficient for the service.
• Seve as a point of contacttoa Sous Chef or Chef de Cuisine.
• Prepare food for Banquets,ifrequired, following specifications on Banquet Event Orders.
• Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
• Prepare all foods followinghotelstandard recipes. Preparation of specials will be under the direction oftheculinarymanagement.
• Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.
• Work banquet food station as scheduled by theculinary management.
• The abilityto support any position in the Kitchen thatis in need ofhelp. This may also include assisting in the dish pit/stewarding operations when needed.
• Follow all Health Department and Company regulationsregardingfood and storage standards and safety.
• The abilitytooperateand maintain cleanliness of all kitchen equipment.
• Assistin storage and rotation of food items according tohotelprocedures.
• Abide by allhotelpolicies and safety rules.
• Perform other duties as requested by management.

Qualifications

• Culinary experience isrequired.
• In compliance with California laws,Current Food Handlers Certificationisrequired.

Work Conditions and Schedule

• Medium work - Exerting up to75 pounds of force occasionally, and/or 20 pounds of forcefrequentlyor constantlyto lift, carry, push, pull, or otherwise move objects.
• Must be ableto stand duringentireshift.
• Must be ableto withstand temperature variations both hot and cold.
• Must be available to work flexible hours, including days, nights, and weekends.
• Must be able to bend,reachand stand for a minimum of eight (8) hours daily.
• Must be ableto withstand high ambient temperatures while working inclose proximitywith cooking equipment.
• Must be able to work outdoors.

Please note this job description is considered to be a general outline of the position and is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may be subject to changes or revisions by Peregrine Yountville Management LLCat any time with or without notice.

Peregrine Yountville Management LLC is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex (including pregnancy, childbirth, breastfeeding, and related medical conditions), sexual orientation, gender identity or expression, national origin, ancestry, age, disability (physical or mental), medical condition, genetic information, marital status, military or veteran status, or any other characteristic protected by applicable federal, state, or local law. We are committed to complying with the California Fair Employment and Housing Act (FEHA), Title VII of the Civil Rights Act, the Americans with Disabilities Act (ADA), and all other applicable equal opportunity laws.

Peregrine Yountville Management LLC participates in E-Verify. Upon hire, your employment will be contingent on proof of identity and eligibility to work in the United States, which will be confirmed through the federal E-Verify system.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.