Jobs near Napa, CA

“All Jobs” Napa, CA
Jobs near Napa, CA “All Jobs” Napa, CA

We are a cocktail-driven farm to table restaurant focused on utilizing Sonoma County’s rich abundance of makers, creators, and farmers. The culture of our space is built around the term “community.”

As a family managed business we want our staff to feel they have found a place to be their authentic selves. When you show up to work each day, you will walk into a supportive environment that respects all people. We want our staff to constantly be learning and expanding their knowledge of all aspects of our offerings. We’ll be hosting regular all staff trainings that cross-train and educate you on our products histories, techniques, and our local vendors. We want to invest in our staff as much as they invest themselves in us.

We are currently hiring for a Line and Prep Cook to work with our Kitchen Manager to help us grow our food program. This position is hourly plus tips.

Job Responsibilities:


  • Maintain organized, clean and appropriately stocked kitchen

  • Execute menu offerings with the highest level of quality and consistency

  • Consistently execute recipes to ensure product quality

Requirements:


  • A minimum of 2 years experience in the kitchen.

  • Ability to lift 50 lbs or more.

  • Ability to stand on your feet for a 10 hour shift.

  • The preferred candidates are passionate, punctual, and dedicated with the desire to learn.

  • Must be able to work cleanly, efficiently and take careful attention to preparation.

  • Must have respect for quality ingredients.

  • Must have a current food handlers certificate

Perks:


  • Shift Meal

  • Educational Staff Trainings

Please send us a copy of your resume and a bit of information regarding what you are looking for as well as why you are qualified for the position.

Job Types: Full-time, Part-time

Salary: $16.00 to $17.00 /hour

Experience:


  • line cook: 2 years (Preferred)

Shifts:


  • Evening (Required)

Additional Compensation:


  • Tips

Work Location:


  • One location

Hours per week:


  • 20-29


See full job description

Description:

WHO WE ARE:

Ca’ Momi is the love child of three passionate Italian business partners & co-owners. Their mission is to share their Italian heritage & bring community, friends & family together around the table. Ca’ Momi calls what they do heartcrafted, because that’s how they work: with passion, integrity, & authenticity. They honor the values of an earlier time, from local & organic ingredient sourcing, VPN/APN-certified Neapolitan pizzas, house-made traditional foods, to zero-pretension wines, & all-natural craft spirits. They dream big & are working to build a heart-centered community where everyone has a sense of purpose, belonging, & possibility.

Eat. Drink. Be. Authentic.

Position Summary:

Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

General Responsibilities:


  • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.

  • Assumes 100% responsibility for quality of products served.

  • Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.

  • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.

  • Portions food products prior to cooking according to standard portion sizes and recipe specifications.

  • Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.

  • Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.

  • Follows proper plate presentation and garnish set up for all dishes.

  • Handles, stores and rotates all products properly.

  • Assists in food prep assignments during off-peak periods as needed.

  • Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.

  • Attends all scheduled employee meetings and brings suggestions for improvement.

  • Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.

  • Report to managers when something is broken or needs repair

  • Keep a clean, stocked and tidy workspace.

  • Follows state health official’s guidelines on the proper storage and preparation of food, specifically raw animal products.

Reports to: BOH Manager.

Requirements:


  • A minimum of 2 years of experience in kitchen preparation and cooking.

  • At least 6 months experience in a similar capacity.

  • Must be able to communicate clearly with managers, kitchen and dining room personnel.

  • Knowledge of safety rules for kitchen equipment.

Certification: Food Handler’s Certification

Physical requirements:


  • Must be able to stand for long periods of time.

  • Be able to reach, bend, stoop and frequently lift up to 40 pounds.

  • Position requires employee to stand approximately 90-95% of work hours.

  • Ability to use both hands in repetitive and non-repetitive motion for up to 8 hours per day.

  • Ability to lift up to 70 pounds, and to carry loads of up to 35 pounds over moderate distances.

  • Ability to reach, bend, and stoop.

  • Employee must wash hands frequently during the day.

  • Employee works with heat sources and knives, and therefore must have acute motor control.

  • Ability to speak and hear.

  • Close and distance vision.

  • Identify and distinguish colors.

  • Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.

Working Conditions:


  • Position is occasionally stressful.

  • Varying schedule to include evenings, holidays, and extended hours as business dictates.

  • Will work near moving and mechanical parts.

  • Employee will work with sharp utensils such as knives, peelers, slicers and grinders.


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If you've got a passion for food and people, we've got a position for you! At Nugget Markets, we're looking for positive, service-minded food lovers for our Novato location. Some of the positions currently available include:

- Deli Clerks

- Chef

- Prep Cook

- Meat Cutter

- Bakery Clerks

- Cake Decorators

- Produce Clerk

- Pricing Clerk

- Courtesy Clerks

Weekend availability is required. Must be at least 18 years of age (16 for Courtesy Clerk.)

Be a part of a company that provides opportunities for professional growth in a fun atmosphere. Our associates share a strong work ethic and dedication to providing our guests with world-class service. No food handler's card? No problem! We provide your ServSafe training in house.

As one of FORTUNE’s “100 Best Companies to Work For” for 14 years in a row, we offer:

-Industry-leading wages

-Zero premium cost health benefits (even for part-timers)

-Paid time off

-Opportunities for personal and professional growth

-Fun and positive work environment

And much more!

If you would like to join our family of dedicated people with a love of food and a passion for excellent service, we would love to hear from you.


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The Banquet Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

Education & Experience


  • High School diploma or equivalent and/or experience in a hotel or a related field preferred.

  • Culinary experience required.

Physical Requirements


  • Flexible and long hours sometimes required.

  • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.

  • Ability to stand during entire shift

  • Ability to withstand temperature variations both hot and cold.

General Requirements


  • Maintain a warm and friendly demeanor at all times.

  • Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.

  • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.

  • Must be able to multitask and prioritize departmental functions to meet deadlines.

  • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.

  • Attend all hotel required meetings and trainings.

  • Maintain regular attendance in compliance with Wyndham Hotels & Resorts Standards, as required by scheduling, which will vary according to the needs of the hotel.

  • Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.

  • Comply with Wyndham Hotels & Resorts Standards and regulations to encourage safe and efficient hotel operations.

  • Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.

  • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.

  • Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives.

  • Must be able to cross-train in other hotel related areas.

  • Must be able to maintain confidentiality of information.

  • Must be able to show initiative, including anticipating guest or operational needs.

  • Perform other duties as requested by management.

Fundamental Requirements


  • Have thorough knowledge of menus and the preparation required, according to hotel standards.

  • Maintain cleanliness and organization of all storage areas.

  • Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.

  • Prepare and display buffet food items according to the hotel standards.

  • Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.

  • Recognize quality standards in fresh vegetables, fish, and dairy and meat products.

  • Knowledge of herbs and spices and proper use of each.

  • Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation.

  • Prepare food for Banquets, ad required, 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 following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor.

  • Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.

  • Work banquet food station as scheduled by the Chef or Kitchen Supervisor.

  • Know the location and operation of all fire extinguishing equipment.

  • Practice safe work habits at all times to avoid possible injury to self or other employees.

  • Use Production Charts as specified by hotel’s standards.

  • Be able to support any position in the Kitchen that is in need of help.

  • Follow all Health Department and Company regulations in regards to food and storage standards and safety.

  • Be able to operate and maintain cleanliness of all kitchen equipment.

  • Maintain a “Clean As You Go” policy.

  • Assist in storage and rotation of food items according to hotel procedures.

  • Sign keys out and back in under supervision as needed.

Job Type: Full-time

Salary: $16.00 /hour

Work Location:


  • One location

Benefits:


  • Health insurance

  • Dental insurance

  • Vision insurance

  • Retirement plan

  • Paid time off

Job Duties:


  • Prepare all food items as directed in a sanitary and timely manner

  • Follow recipes and presentation specifications

  • Operate standard kitchen equipment safety and efficiently

  • Clean and maintain station in practicing good safety and sanitation

  • Assist with the cleaning and organization of kitchen and equipment

  • Restock items as needed throughout the shift

Pay Frequency:


  • Bi weekly or Twice monthly

This Job Is:


  • Open to applicants who do not have a high school diploma/GED

  • A good fit for applicants with gaps in their resume, or who have been out of the workforce for the past 6 months or more

  • A good job for someone just entering the workforce or returning to the workforce with limited experience and education

  • A job for which all ages, including older job seekers, are encouraged to apply

  • Open to applicants who do not have a college diploma

Schedule:


  • Monday to Friday

  • Weekends required


See full job description

Job Description


FOH + BOH Openings - Restaurant GM, Chef, AGM, Dist. Mgr., Sous Chef



-  Restaurant District Manager: 85-100k, bonus, car allowance, great growth
 - Restaurant General Manager: 65-95k+ High Volume Full-service and bar
 - Restaurant Kitchen Manager: 55-75k plus bonus - Display Kitchen + Brewery
 - Restaurant General Manager - Fast Casual: $50-70k, great culture
 - FOH Restaurant Managers and Assistant Restaurant Managers: 50-65k plus bonus
 - Restaurant Assistant Restaurant Manager - Fast Casual, and Quick Service: 50-59k, bonus
 - Restaurant Executive Chef, high volume Management - 65-75k
 -Sous Chef's: Scratch Kitchen, metro area, great culture 50-69k
 -Head Chef Upscale dining - New local concept - 65-85k

* Some positions may require the ability to relocate *

Locally owned and national, well established restaurants are now growing and looking to add to their team! Now interviewing for Various Culinary and Hospitality Management positions.

To be considered for our current, confidential opportunities with partners in our high-profile portfolio in the Metro Area, please send your CONFIDENTIAL resume to set up a phone consultation and interview. (Top, qualified candidates will be contacted right away)

Requirements:
At least 2 years of experience in restaurant or culinary management
Great tenure and career progression
Outstanding attitude
Great organizational skills and attention to detail
Polished and Professional
Passion for hospitality and leadership
Self Discipline and motivation
Ability to achieve financial goals
Experience and knowledge with department cost controls

Our clients offer competitive compensation, aggressive and attainable bonus plans, outstanding benefits, growth opportunity, and a great environment. The restaurants in our portfolio are well known, successful, highly respected and award winning with fantastic reputations. They maintain the highest standards in their scratch kitchens and in guest service while keeping up with high volumes. It takes the best of the best to lead these teams!

EVERY resume is treated with 100% CONFIDENTIALITY, and we will NOT contact your employer without prior permission from you. Never a fee to you, our candidates.

Gecko Hospitality was named to Forbes 2018 and 2019 list of America’s Best Recruiting Firms.

Gecko Hospitality - Connecting people and changing lives, one career at a time. ®

Company Description

Gecko Hospitality and its dedicated Franchise Partners and Recruiters throughout the United States have been pioneers in the hospitality recruiting industry. With over 55 regional offices and 80 professional recruiters throughout the United States and Canada, Gecko Hospitality is driven to meet the management needs within the hospitality industry.


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Job Description


This job is located in San Pablo, CA.


Job Summary:


Seeking a talented and enthusiastic Sous Chef for a local East Bay casino for direct hire/placement. The duties of a Sous Chef require a consistent high level of energy and a clear understanding of the daily production within the kitchen. The Sous Chef must assist the Executive Chef and Executive Sous Chef to oversee that all production of food products is presented at company's high standard of excellence.


Qualifications:



  • Current, legal and unrestricted ability to work in the United States

  • High school diploma or apprentice program from the American Culinary Federation of the Culinary Institute of America

  • Current Food Service Handler Card or Servsafe certified

  • Preferred 3 years-experience in full-service

  • Must be able to lift up to 100 lbs and working on feet for at least 8 hours

  • Must be able to adapt well to casino environment, involving large numbers of people, loud and continuous high noise levels


Essential Job Functions



  • Provide friendly, fast, and helpful customer service, through the consistent practice and delivery of our vision of “Treating our guests and each other with Kindness, Dignity and Respect."

  • Assumes responsibility for kitchen in absence of Executive Sous Chef or Executive Chef.

  • Prepares weekly schedules for all kitchen team members.

  • Monitor consistency of food items, approve or reject before leaving the kitchen and presented to the guests.

  • Ensures that team members follow written recipes.

  • Works closely with the Executive Sous Chef in specifying and selecting meat.

  • Controls the distribution and inventory of meat and food items.

  • Observes and abides by all safety rules and regulations.

  • Reports any and all accidents, safety hazards or potential safety hazards to the F&B supervisor, Executive Chef and Security Department immediately.


Candidate must abide to a drug test and background check during the screening process.



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Job Description


 


Operating since 2003, Mina Group currently manages more than 45 concepts around the world. At Mina Group, impeccable service is not just our ideal, it is ingrained in everything we do. Rooted deep in our foundation is the concept of Kaizen, the art of making great and lasting change in small steady increments. By embodying our values of adaptability and fluidity, we cultivate a whole new sense of hospitality that is uniquely Mina. #ZR


About Wit and Wisdom


Wit & Wisdom Tavern is Chef Mina’s modern American concept inspired by Bay Area-based Jack London’s collection of personal writings and essays of the same name. Drawing upon bounty of the region, the warm California eatery will feature products from local Sonoma and Napa Valley artisans, hearth-oven cooking, and a wine list reflecting the unique varietals of the coveted area. Menu preparations will center around the restaurant’s variety of open-fire cooking methods: a wood-fired pizza oven, Josper Charcoal Oven, and wood-burning stove. Wit & Wisdom Tavern will serve lunch and dinner daily for resort guests and locals alike.


Executive Sous Chef


Operates the kitchen on a daily basis with professionalism, respect, efficiency, knowledge and awareness.  Understanding the culinary philosophy of the restaurant, attention to detail and follow through of all restaurant policies. Mentors junior staff members. Uphold restaurant standards for quality and cleanliness.


 


GENERAL EXPECTATIONS:



  1. Act with integrity, honesty and knowledge that promote the culture, values and mission of Mina Group, LLC.

  2. Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times

  3. Performs all aspects of position with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.

  4. Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.

  5. Represents the restaurant professionally through effective communication, cooperation and relationships with the all business partners. 

  6. Collaborates with team to create a culture and restaurant work environment based upon respect; fosters opportunities for team to learn, grow and develop their abilities.

  7. Leads the Management Staff, ensures that service standards are on par with all outside accreditation sources: including but not limited to Zagat, Gayot, Yelp, Opentable 4.5 Star, San Francisco Chronicle 4 star, Wine Spectator, and Michelin Recommended and in keeping with the service foundation and philosophy established 

  8. Understand completely all programs, procedures, standards, specifications, guidelines and training programs.

  9. Offer positive solutions to problems or issues and be a voice that is part of the decision making team.


 


 


REQUIRED QUALIFICATIONS:



  1. Be able to communicate and understand the predominant language(s) of the restaurant’s operating area.

  2. A minimum of 4 years of kitchen management and cooking in a fine dining/upscale dining restaurant.

  3. Must display the image and positive attitude set forth by the restaurant.

  4. Must be able to communicate clearly, both verbal and written.

  5. Be able to work in a standing position a minimum of 8 hours a day.

  6. Be able to reach, bend and frequently lift up to 50 pounds.

  7. Must have the stamina to work a minimum of 50 hours per week.

  8. Must be able to lead, promote and manage a positive working environment for all management and hourly employees.


 


The Mina Group and its affiliates are Equal Opportunity Employers 
dedicated to non-discrimination in employment and will consider 
qualified applicants with criminal histories in a manner consistent with 
the requirements of AB 1008, California Fair Employment and Housing 
Act (FEHA), San Francisco Fair Chance Ordinance, and Los Angeles Fair 
Chance Initiative for Hiring Ordinance and all other local, state and 
federal laws.


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Company Description

A San Francisco-based restaurant management company specializing in creating and operating upscale, innovative restaurant concepts, led by Founder and award-winning Chef Michael Mina.

Operating since 2003, Mina Group currently manages more than 40 concepts around the world. At Mina Group, impeccable service is not just our ideal, it is ingrained in everything we do. Rooted deep in our foundation is a selflessness and flexibility that is reflected in an experience wholly centered on others. By embodying our values of adaptability and fluidity, we cultivate a whole new sense of hospitality that is uniquely Mina.


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Job Description


This job is located in San Pablo, CA.


Job Summary:


Seeking a talented and enthusiastic Sous Chef for a full service restaurant located in San Pablo. The duties of a Sous Chef require a consistent high level of energy and a clear understanding of the daily production within the kitchen. The Sous Chef must assist the Executive Chef and Executive Sous Chef to oversee that all production of food products is presented at company's high standard of excellence.


This position is located with a fast-pace evironment where there is opportunity for growth and promotion. The SC position is a full time, salaried position that offers healthcare benefits, 401K and paid time off as part of the full compensation package.


Qualifications:



  • Current, legal and unrestricted ability to work in the United States

  • High school diploma or apprentice program from the American Culinary Federation of the Culinary Institute of America

  • Current Food Service Handler Card or Servsafe certified

  • Preferred 3 years-experience in full-service

  • Must be able to lift up to 100 lbs and working on feet for at least 8 hours

  • Must be able to adapt well to casino environment, involving large numbers of people, loud and continuous high noise levels


Essential Job Functions



  • Provide friendly, fast, and helpful customer service, through the consistent practice and delivery of our vision of “Treating our guests and each other with Kindness, Dignity and Respect."

  • Assumes responsibility for kitchen in absence of Executive Sous Chef or Executive Chef.

  • Prepares weekly schedules for all kitchen team members.

  • Monitor consistency of food items, approve or reject before leaving the kitchen and presented to the guests.

  • Ensures that team members follow written recipes.

  • Works closely with the Executive Sous Chef in specifying and selecting meat.

  • Controls the distribution and inventory of meat and food items.

  • Observes and abides by all safety rules and regulations.

  • Reports any and all accidents, safety hazards or potential safety hazards to the F&B supervisor, Executive Chef and Security Department immediately.


Candidate must abide to a drug test and background check during the screening process.



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