Lead Cook

TMR Operations, LLC; Napa (CA); On-site; USD 32,959 - 46,941; Full time

Job summary

TMR Operations, LLC is seeking a Culinary Leader to oversee food preparation across multiple outlets in Napa, California. The ideal candidate will have 3–5 years of culinary experience in high-volume kitchens and strong knowledge of food safety practices.

As a Culinary Leader, you will be responsible for leading culinary teams, ensuring food quality and adherence to safety standards, and training junior members. A flexible schedule including weekends and holidays is required.

Qualifications

• Minimum 3–5 years culinary experience in a high-volume kitchen.
• Previous lead cook or supervisory experience preferred.
• Experience in multi-outlet or resort environments is a plus.
• Ability to work at all stations and support multiple outlets.

Responsibilities

• Act as the culinary leader on duty when no salaried chef is present.
• Oversee food preparation for various outlets.
• Monitor food quality, presentation, and portion control.
• Train and mentor junior culinary team members.
• Enforce kitchen standards, policies, and procedures.

Skills

Culinary leadership

Food safety knowledge

Organizational skills

Communication

Mentoring

Job description

Position Summary

Hourly rate: $29.00 per hour.

Key Responsibilities

• Act as the culinary leader on duty when no salaried chef is present.
• Oversee food preparation for: Blend & Five Town In‑Room Dining, GR Family Pool, Ember Steak.
• Coordinate production schedules to ensure all outlets are properly prepped and stocked.
• Monitor food quality, presentation, and portion control across all outlets.
• Assign daily prep tasks and delegate responsibilities to line cooks and prep cooks.
• Ensure adherence to food safety standards and sanitation procedures (HACCP, local health department requirements, update temperature logs).
• Support line execution during peak service periods.
• Maintain clear communication between outlets and front‑of‑house teams.
• Assist with ordering, inventory, and product rotation (FIFO).
• Train and mentor junior culinary team members.
• Enforce kitchen standards, policies, and procedures.
• Assist with menu execution and recipe consistency.
• Monitor labor efficiency and assist with staffing adjustments during service.
• Ensure proper closing procedures are followed.

Qualifications

• Minimum 3–5 years culinary experience in a high‑volume kitchen.
• Previous lead cook or supervisory experience preferred.
• Experience working in multi‑outlet or resort environments strongly preferred.
• Strong knowledge of food safety and sanitation standards.
• Ability to work at all stations and support multiple outlets simultaneously.
• Strong organizational and leadership skills.
• Ability to remain calm and lead during high‑volume service.
• Flexible schedule including weekends and holidays.

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.