The hourly range for this opportunity is $23.50 to 24.50 an hour. What You Will Accomplish Execute daily prep lists: wash, peel, chop, and portion produce; fabricate basic proteins; prepare stocks, sauces, and mise en place for assigned station. Cook menu items on the hot or cold line-grill, sauté, fry, roast-under the guidance of the Cook II / Lead Cook. Set up and break down station, labeling and dating all products; maintain par levels throughout service. Follow all recipe specs, portion standards, and plate presentations to ensure brand consistency. Clean and sanitize work areas, equipment, and utensils in accordance with Napa County health regulations and HACCP protocols. Assist with banquet prep, room-service orders, and resort activations as business levels demand. Communicate low inventory or equipment issues promptly to leadership. What You Will Bring At least two years of professional kitchen experience in a hotel, resort, or high-volume restaurant. Fundamental knife skills and familiarity with basic cooking methods. Ability to read and convert recipes, follow prep sheets, and prioritize multiple tasks. Understanding of food-safety best practices; must obtain a valid food-handler card within 30 days of hire. Team-first attitude, solid work ethic, and willingness to learn from senior cooks and chefs. Capacity to stand for prolonged periods and lift up to 50 lbs; flexible schedule including nights, weekends, and holidays. Culinary certificate or vocational training preferred but not required. Great If You Have A growth mindset, enthusiasm for Napa Valley's farm-to-table ethos, and a desire to progress.