Find & Apply For Chef Jobs in Napa, California

About La Toque Restaurant At La Toque Restaurant, creating exceptional and memorable guest experiences is at the heart of everything we do. Our passion for thoughtfully pairing food and wine is reflected in every aspect of the dining experience. We are committed to using the finest seasonal ingredients, sourced through a trusted network of local artisan producers, farmers, and growers. Our dedication to quality, creativity, and responsible sourcing is expressed through beautifully crafted dishes that celebrate the best of each season. Responsibilities & Essential Functions The Pastry Cook is an experienced and highly skilled member of the pastry team who has demonstrated proficiency across all areas of the pastry kitchen. Responsibilities may include restaurant preparation and service, banquet production and execution, baking, pastry production, chocolate, and confectionery work. The Pastry Cook is responsible for consistently producing high-quality food while maintaining established standards for presentation, sanitation, organization, and safety. This position works collaboratively with the culinary team and supports the restaurant's goals, standards, mission, and values. Essential Functions Prepare and execute pastry and dessert items according to established recipes, specifications, and presentation standards, with careful attention to quality and detail. Demonstrate strong knowledge of pastry ingredients, products, sanitation standards, food safety practices, and kitchen policies and procedures. Apply proper baking, pastry, chocolate, confectionery, and culinary techniques to consistently produce high-quality products. Work collaboratively and communicate effectively with chefs, management, service staff, and other associates to ensure smooth and efficient service and address guest or operational needs. Prepare and organize products for restaurant service, banquets, and other culinary operations while maintaining appropriate production levels. Properly receive, store, label, date, and rotate products to ensure food safety, freshness, and proper sanitation. Follow production lists and service tickets to ensure accurate, timely, and efficient execution of orders. Assist with inventory counts and maintain appropriate par levels while helping control food costs, minimize waste, and maximize product utilization. Maintain a clean, organized, safe, and sanitary pastry kitchen and work environment throughout preparation and service. Assist chefs and other culinary team members as needed to ensure successful execution of daily operations and service. Participate in ongoing training, development, and mentoring to continually improve technical skills, product knowledge, and overall performance. Understand that the guest experience begins with the quality, presentation, consistency, and attention to detail of every dish and dessert served.