Senior Line Cook – Resort Banquets & High-Volume Service

Ensemble; Santa Rosa (CA); On-site; USD 60,000 - 80,000; Full time

Job summary

Vinarosa Resort is seeking a Cook III to lead culinary execution across restaurant, bar, and banquet operations. You will prepare menu items per recipes, maintain quality, and support service flow with precise mise en place.

The role emphasizes food safety, cleanliness, and teamwork in a luxury resort setting. Flexible scheduling and adherence to brand standards ensure guest satisfaction and repeat visits.

Qualifications

• Experience cooking in a hotel, resort, or high-volume restaurant preferred.
• Knowledge of food safety and sanitation practices is required.
• Ability to follow recipes, standards and instructions accurately.

Responsibilities

• Prepare and cook menu items according to established recipes, portion standards, and plating guidelines
• Maintain consistent food quality, taste, temperature, and presentation during all service periods
• Support mise en place, prep schedules, and station readiness for daily service and events
• Execute assigned station duties efficiently during high-volume service periods
• Follow all food safety, sanitation, and HACCP standards at all times
• Ensure proper storage, labeling, dating, and FIFO rotation of all food products
• Assist with banquet and special event food production as assigned
• Maintain clean, organized, and sanitary workstations and equipment
• Communicate product shortages, quality concerns, or equipment issues promptly to leadership
• Minimize waste through proper portioning, handling, and utilization of ingredients
• Support inventory awareness and assist with receiving or stocking as directed
• Collaborate effectively with culinary peers and front-of-house teams to support service flow

Skills

Cooking skills

Food safety

Teamwork

Following recipes

Communication

Basic cooking techniques

Job description

Vinarosa Resort is seeking a Cook III to lead culinary execution across restaurant, bar, and banquet operations. You will prepare menu items per recipes, maintain quality, and support service flow with precise mise en place.

The role emphasizes food safety, cleanliness, and teamwork in a luxury resort setting. Flexible scheduling and adherence to brand standards ensure guest satisfaction and repeat visits.