Cook jobs at Terranea Resort - 23 jobs

Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. Responsibilities Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Maintain positive guest relations at all times. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately. Resolve guest complaints, ensuring guest satisfaction. Monitor and maintain cleanliness, sanitation and organization of assigned work areas. Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. Meet with Chef de Partie / Chef on Duty to review assignments, anticipated business levels, changes and other information pertinent to the job performance. Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys. Complete opening duties: Set up workstation with required mise en place, tools, equipment and supplies. Inspect the cleanliness and working condition of all tools, equipment and supplies. Check production schedule and pars. Establish priority items for the day. Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks. Transport supplies from the Storeroom and stock in designated areas. Start prep work on items needed for the particular menu of the day. Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service. Continue prep work after the meal period for the next meal service. Check P.O.S. printer at the workstation; ensure that it is in working order and there is enough paper available for the shift. Prepare all menu items following recipes and yield guide. Inform the Chef on Duty of any shortages before the item runs out. Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period. Communicate any assistance needed during busy periods to the Chef on Duty to ensure optimum service to guests. Inform Chef de Partie of any excess items that can be used in daily specials or elsewhere. Maintain proper storage procedures as specified by Health Department and Hotel requirements. Minimize waste and maintain controls to attain forecasted food cost. Disinfect and sanitize cutting boards and worktables. Transport empty, dirty pots and pans to the pot wash station. Direct and assist Stewards in order to make clean-up a more efficient process. Breakdown work station and complete closing duties: Return all food items to the proper storage areas. Rotate all returned product. Wrap, cover, label and date all items being put away. Straighten up and organize all storage areas. Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves Return all unused and clean utensils/equipment to the specified locations. Ice down hot items from the steam table, so they cool quickly. Turn off all equipment not needed for the next shift. Restock items that were depleted during the shift. Review status of work and follow-up actions required with the Head Cook before leaving. Additional Duties & Responsibilities: Assist with inventories as scheduled. Assist in plating up Banquet hot meals as assigned. Follow maintenance program and cleaning schedule. Perform duties in other areas of Kitchen as assigned. Work at off premise functions. Research new menu items. Attend designated meetings Maintain the company image and vision statement. Make optimal use of financial resources. Participate in ongoing training and encourage the personal development of all associates Continuous evaluation and improvement of the operations. To be an integral part of the development of future company projects To provide an exceptional guest experience Qualifications Ability to work all stations on the line Fluency in English in verbal and non-verbal Compute basic arithmetic Provide legible communication Comprehend and follow recipes Expand/Condense recipes The Ability to: Perform job functions with attention to detail, speed and accuracy. prioritize and organize Be a clear thinker, remaining calm and resolving problems using good judgment. Follow directions thoroughly Follow directions thoroughly. Understand guest's service needs. Work cohesively with co-workers as part of a team Work with minimal supervision Maintain confidentiality of guest information and pertinent Hotel data Exert physical effort in transporting 50 pounds Endure various physical movements throughout the work areas. Remain in stationary position for 4 to 6 hours throughout work shift. Satisfactorily communicate with guests, management and co-workers to their understanding. Experience, Education, & Licensure: 3-4 years' experience as a Line Cook at a quality style Hotel or Restaurant. Food handling certificate Compensation: Base Pay Start Rate: $24.58/Hr We offer a competitive benefit package for full-time, regular team members that includes: group medical, dental, vision, life, and disability benefits, as well as participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement and an employee assistance program. We also offer paid time off/sick time and are proud to offer participation in a 401(k) plan with a company match!

Why We're Here We believe heartfelt, human connections make people's lives better. Especially the people who work here. Our founder, Bill Kimpton rebelled against impersonal, generic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect, from the heart. That was the goal then, and it is still our purpose today. Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you. How We're Different Our San Francisco-born entrepreneurial spirit and zest for life kick started this culture in 1981, and it shines through to this day. It all flows from you. The lively, rebellious, genuine you - with your diverse background, talents, experiences, and plucky personality - is fully welcome, and celebrated here. Because we know that when people can be themselves at work, they shine. That's what we seek out and celebrate. It's people of all kinds who share a knack for creativity and self-leadership. People who don't need to be told what to do to get things done. People who have an innate passion for making others' lives better. It adds up to a work environment that's a bit quirky, irreverent, exciting, uncommon, empowering, and downright exceptional. Guests feel it; you'll feel it too. What You'll Do You are hardworking with a real passion for crafting quality dishes according to restaurant specifications. You love maintaining and building sound working relationships with your teammates. You'll act as an ambassador for the restaurant, be a creator of ridiculously personal experiences, and develop relationships with guests that will compel them to return. Some of your responsibilities include: Provide excellent quality and presentation of all food to the guests in a timely manner. Stock and maintain sufficient levels of food products at line stations to assure a smooth service period. Item specifications, including preparation, execution, and presentation will be provided to you. Know and comply consistently with standard portion size, cooking methods, quality standards, kitchen rules, policies and procedures. Prevent the spoiling and contamination of foods by implementing proper sanitation practices while ensuring compliance with policy and health regulations. Maintain a clean work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Assist in the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and prep area. Report any maintenance or repairs needed to the Executive Chef. Follow departmental policies as well as restaurant rules and regulations set forth in the Employee Handbook and by management. What You Bring 2 years of previous experience in restaurant and/or culinary experience in a high volume, full service restaurant is preferred. Time management and organizational ability required for high quality food production. Ability to work with minimal direction or supervision to complete assigned tasks. Food Handler Certification (if applicable). Trained in knife skills and basic kitchen equipment usage. Able to multitask in a dynamic, and fast paced environment. You're able to establish a positive rapport with many types of personalities. Flexible schedule, able to work evenings, weekends, and holidays when needed. Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. For our complete EEO policy click here. Be Yourself. Lead Yourself. Make it Count.

Why We're Here We believe heartfelt, human connections make people's lives better. Especially the people who work here. Our founder, Bill Kimpton rebelled against impersonal, generic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect, from the heart. That was the goal then, and it is still our purpose today. Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you. How We're Different Our San Francisco-born entrepreneurial spirit and zest for life kick started this culture in 1981, and it shines through to this day. It all flows from you. The lively, rebellious, genuine you - with your diverse background, talents, experiences, and plucky personality - is fully welcome, and celebrated here. Because we know that when people can be themselves at work, they shine. That's what we seek out and celebrate. It's people of all kinds who share a knack for creativity and self-leadership. People who don't need to be told what to do to get things done. People who have an innate passion for making others' lives better. It adds up to a work environment that's a bit quirky, irreverent, exciting, uncommon, empowering, and downright exceptional. Guests feel it; you'll feel it too. What You'll Do You'll provide guests with excellent food quality and consistency, in an attractive environment, and with professional service. You are hardworking, with a real passion for crafting quality dishes according to restaurant specifications. You love maintaining and building sound working relationships with your teammates. You'll act as an ambassador for the restaurant, be a creator of ridiculously personal experiences, and develop relationships with guests that will compel them to return. ESSENTIAL DUTIES AND RESPONSIBILITIES: Follow departmental policies as well as restaurant rules and regulations as set forth in the employee handbook and by management. Report any maintenance or repairs needed to the Executive Chef. Prevent the spoiling and contamination of foods by implementing proper sanitation practices while ensuring compliance with policy and health regulations. Know and comply consistently with standard portion size, cooking methods, quality standards, kitchen rules, policies and procedures. Stock and maintain sufficient levels of food products at line stations to assure a smooth service period. Maintain 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. Provide excellent quality and presentation of all food to the guests. The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed upon. Proper guest service requires that the food is produced on a timely basis and that employees are well educated regarding the menu. Assist in the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and prep area. SPECIFIC EXPERIENCE WE'RE SEEKING: Must have a minimum of two (2) to four (4) years of experience in a related or supportive position. Time management and organizational ability required for high quality food production, with minimal supervision necessary. Must have experience and proficiency with cooking including garde manger, saute station, fry station, and grill station. Must have experience and familiarity to work at a high level of performance within all meal periods including breakfast, lunch, dinner, and brunch. Ability to work with minimal direction or supervision to complete assigned tasks. Food Handler Certification (If applicable). Trained in knife skills and basic kitchen equipment. Ability to multi-task under pressure. Flexible schedule, able to work evenings, weekends, and holidays when needed. QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Our hotels and restaurants operate 365 days a year, and scheduling requirements may be based on business needs. Education and/or Experience: 2 years of previous experience in a related or supportive role is required. Language Skills: Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism. Physical Demands: While performing the duties of this job, the employee is constantly required to balance, reach, twist, stretch, push, pull, handle (hold, grasp, turn, or otherwise work with hand or hands), finger (picking, pinching, fine manipulation), stand, walk, see, hear, and speak. The employee is frequently required to bend and crouch. The employee is occasionally required to climb stairs, collate/file, and write. The employee is minimally required to kneel, crawl, squat, climb ladders, use a keyboard, dial, and sit. The employee is constantly required to lift and/or move 10-25lbs, frequently required to lift and/or move up to 50lbs, and minimally required to lift and/or move 75-100+lbs. Mental Demands: While performing the duties of this job, the employee is constantly required to produce detailed work, verbally communicate, handle multiple concurrent tasks, and constant interruptions. The employee is occasionally required to use math and reasoning skills. The employee is minimally required to use written communication, have contact with customers, and give presentations. Work Environment: While performing the duties of this job, the employee may be continuously exposed to heat, odor, fumes, dampness, oil, grease, noise, vibrations, and will continuously use tools and equipment including; knives and cutting instruments, equipment used for heating and chilling prepared foods and beverages including stoves, ovens, torches, fryers, grills, refrigerators, freezers, and scales. The employee may be moderately exposed to dirt. Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands.

Stanly Ranch, Auberge Collection is the resort of new Napa, bringing a bold, dynamic energy and creating an unrivaled destination and community itself. Set on over 700 acres of rolling vineyards and farmland in the southern section of Napa Valley's wine-growing region with access to both Napa and Sonoma, the resort will include 135 airy, cottage guestrooms, featuring outdoor terraces with fire pits and views of the Mayacamas Mountains. Stanly Ranch offers a rare ownership opportunity consisting of a limited collection of 3-6-bedroom Vineyard Homes and furnished 2-bedroom Villas. The resort will feature Halehouse, an Auberge spa offering targeted and intentional treatments that help you reach your full potential, three unique dining venues including Bear, which pays homage to local farmers and makers, and a behind-the-scenes look at wine country with a unique range of thrilling adventures and immersive experiences. Embracing its 100-year Napa Valley history, Stanly Ranch, Auberge Collection has undergone an evolution from a working ranch to a deeply-rooted luxury destination, capturing the casual, honest luxury of culture and cultivation. For more information: auberge.com/stanlyranch Follow Stanly Ranch on Facebook and Instagram @StanlyRanchAuberge Job Description Step into the realm of culinary excellence as a key player in our kitchen brigade. Whether you're a savant with savory delights or a lover of sweet symphonies, embrace the opportunity to showcase your culinary prowess. As a Culinary Artisan, you play an integral role in curating an unforgettable dining experience, leaving an indelible mark on the palates of our patrons. Orders supplies as necessary by initiating requisitions and fills out Engineering work orders as necessary to maintain the best possible physical plant. Check function sheets and restaurant requisitions and prepare a list of tasks to be accomplished that day. Prepare determined mise en place for the day. Practices good stock rotation, storage, and handling of goods to minimize waste and spoilage. Assists in supervision and/or training of other cooks. Keeps work area clean at all times and adheres to all standards of health, safety, hygiene and sanitation. Reporting of suspicious persons in the kitchen. Organize outlet orders and needs. Hourly Rate: $22.50 per hour Qualifications Formal training or education in culinary arts, with a focus on pastry and baking techniques. One year Cook III level or previous Cook II experience. Proficient in various baking methods, including dough preparation, pastry shaping, and decorating techniques. Strong focus on precision and detail to ensure consistency and high-quality presentation of pastries and desserts. Additional Information Auberge Collection is a portfolio of extraordinary hotels, resorts, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. Please visit auberge.com to learn more about our Collection. Follow us on Instagram, TikTok, Linkedin, Facebook and Pinterest: @Auberge and #AlwaysAuberge. SRGA Resort LP is an Equal Opportunity Employer, M/F/D/V. SRGA Resort LP provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, SRGA Resort LP complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. 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.

What You'll Do Responsibilities include providing ridiculously personal experiences and leading all aspects of the food production for banquets, room service, and bar operations including food preparation according to the specific descriptions and following all sanitation practices. You'll also have an immense passion for cooking and food! Some of your responsibilities include: * Prepare high quality food items for customers in a timely and consistent manner. * Accurately set up food stations for events as designed and requested. * Practice sanitation and safety through daily cleaning, labeling, and accurate storage of all items. * Follow all quality standards and attendance policies. * Work varying schedules to reflect business needs including evenings, weekends, and holidays. * Cooperatively and collaboratively work with other departments as needed. What You Bring * Prior banquet or cook experience is preferred and a Food Handler Certificate (if applicable). * Clear communication and basic computer skills. * Ability to read recipes and accurately follow instructions. * Successful in a fast-paced and dynamic environment and able to build displays. * Strong love for cooking and phenomenal service! Why We're Here We believe heartfelt, human connections make people's lives better. Especially the people who work here. Our founder, Bill Kimpton rebelled against impersonal, generic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect, from the heart. That was the goal then, and it is still our purpose today. Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you. How We're Different Our San Francisco-born entrepreneurial spirit and zest for life kick started this culture in 1981, and it shines through to this day. It all flows from you. The lively, rebellious, genuine you - with your diverse background, talents, experiences, and plucky personality - is fully welcome, and celebrated here. Because we know that when people can be themselves at work, they shine. That's what we seek out and celebrate. It's people of all kinds who share a knack for creativity and self-leadership. People who don't need to be told what to do to get things done. People who have an innate passion for making others' lives better. It adds up to a work environment that's a bit quirky, irreverent, exciting, uncommon, empowering, and downright exceptional. Guests feel it; you'll feel it too. Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. For our complete EEO policy click here. Be Yourself. Lead Yourself. Make it Count.

What You'll Do Responsibilities include providing ridiculously personal experiences and leading all aspects of the food production for banquets, room service, and bar operations including food preparation according to the specific descriptions and following all sanitation practices. You'll also have an immense passion for cooking and food! Some of your responsibilities include: Prepare high quality food items for customers in a timely and consistent manner. Accurately set up food stations for events as designed and requested. Practice sanitation and safety through daily cleaning, labeling, and accurate storage of all items. Follow all quality standards and attendance policies. Work varying schedules to reflect business needs including evenings, weekends, and holidays. Cooperatively and collaboratively work with other departments as needed. What You Bring Prior banquet or cook experience is preferred and a Food Handler Certificate (if applicable). Clear communication and basic computer skills. Ability to read recipes and accurately follow instructions. Successful in a fast-paced and dynamic environment and able to build displays. Strong love for cooking and phenomenal service! Why We're Here We believe heartfelt, human connections make people's lives better. Especially the people who work here. Our founder, Bill Kimpton rebelled against impersonal, generic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect, from the heart. That was the goal then, and it is still our purpose today. Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you. How We're Different Our San Francisco-born entrepreneurial spirit and zest for life kick started this culture in 1981, and it shines through to this day. It all flows from you. The lively, rebellious, genuine you - with your diverse background, talents, experiences, and plucky personality - is fully welcome, and celebrated here. Because we know that when people can be themselves at work, they shine. That's what we seek out and celebrate. It's people of all kinds who share a knack for creativity and self-leadership. People who don't need to be told what to do to get things done. People who have an innate passion for making others' lives better. It adds up to a work environment that's a bit quirky, irreverent, exciting, uncommon, empowering, and downright exceptional. Guests feel it; you'll feel it too. Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. For our complete EEO policy click here. Be Yourself. Lead Yourself. Make it Count.

**What You'll Do** Responsibilities include providing ridiculously personal experiences and leading all aspects of the food production for banquets, room service, and bar operations including food preparation according to the specific descriptions and following all sanitation practices. You'll also have an immense passion for cooking and food! **Some of your responsibilities include:** + Prepare high quality food items for customers in a timely and consistent manner. + Accurately set up food stations for events as designed and requested. + Practice sanitation and safety through daily cleaning, labeling, and accurate storage of all items. + Follow all quality standards and attendance policies. + Work varying schedules to reflect business needs including evenings, weekends, and holidays. + Cooperatively and collaboratively work with other departments as needed. **What You Bring** + Prior banquet or cook experience is preferred and a Food Handler Certificate (if applicable). + Clear communication and basic computer skills. + Ability to read recipes and accurately follow instructions. + Successful in a fast-paced and dynamic environment and able to build displays. + Strong love for cooking and phenomenal service! **Why We're Here** We believe heartfelt, human connections make people's lives better. Especially the people who work here. Our founder, Bill Kimpton rebelled against impersonal, generic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect, from the heart. That was the goal then, and it is still our purpose today. Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you. **How We're Different** Our San Francisco-born entrepreneurial spirit and zest for life kick started this culture in 1981, and it shines through to this day. It all flows from you. The lively, rebellious, genuine you - with your diverse background, talents, experiences, and plucky personality - is fully welcome, and celebrated here. Because we know that when people can be themselves at work, they shine. That's what we seek out and celebrate. It's people of all kinds who share a knack for creativity and self-leadership. People who don't need to be told what to do to get things done. People who have an innate passion for making others' lives better. It adds up to a work environment that's a bit quirky, irreverent, exciting, uncommon, empowering, and downright exceptional. Guests feel it; you'll feel it too. Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. For our complete EEO policy click here (**************************************************************************************************************** . **Be Yourself. Lead Yourself. Make it Count.**

Why We're Here We believe heartfelt, human connections make people's lives better. Especially the people who work here. Our founder, Bill Kimpton rebelled against impersonal, generic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect, from the heart. That was the goal then, and it is still our purpose today. Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you. How We're Different Our San Francisco-born entrepreneurial spirit and zest for life kick started this culture in 1981, and it shines through to this day. It all flows from you. The lively, rebellious, genuine you - with your diverse background, talents, experiences, and plucky personality - is fully welcome, and celebrated here. Because we know that when people can be themselves at work, they shine. That's what we seek out and celebrate. It's people of all kinds who share a knack for creativity and self-leadership. People who don't need to be told what to do to get things done. People who have an innate passion for making others' lives better. It adds up to a work environment that's a bit quirky, irreverent, exciting, uncommon, empowering, and downright exceptional. Guests feel it; you'll feel it too. What You'll Do You are hardworking with a real passion for crafting quality dishes according to restaurant specifications. You love maintaining and building sound working relationships with your teammates. You'll act as an ambassador for the restaurant, be a creator of ridiculously personal experiences, and develop relationships with guests that will compel them to return. Some of your responsibilities include: Provide excellent quality and presentation of all food to the guests in a timely manner. Stock and maintain sufficient levels of food products at line stations to assure a smooth service period. Item specifications, including preparation, execution, and presentation will be provided to you. Know and comply consistently with standard portion size, cooking methods, quality standards, kitchen rules, policies and procedures. Prevent the spoiling and contamination of foods by implementing proper sanitation practices while ensuring compliance with policy and health regulations. Maintain a clean work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Assist in the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and prep area. Report any maintenance or repairs needed to the Executive Chef. Follow departmental policies as well as restaurant rules and regulations set forth in the Employee Handbook and by management. What You Bring 2 years of previous experience in restaurant and/or culinary experience in a high volume, full service restaurant is preferred. Time management and organizational ability required for high quality food production. Ability to work with minimal direction or supervision to complete assigned tasks. Food Handler Certification (if applicable). Trained in knife skills and basic kitchen equipment usage. Able to multitask in a dynamic, and fast paced environment. You're able to establish a positive rapport with many types of personalities. Flexible schedule, able to work evenings, weekends, and holidays when needed. Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. For our complete EEO policy click here. Be Yourself. Lead Yourself. Make it Count.

Why We're Here We believe heartfelt, human connections make people's lives better. Especially the people who work here. Our founder, Bill Kimpton rebelled against impersonal, generic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect, from the heart. That was the goal then, and it is still our purpose today. Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you. How We're Different Our San Francisco-born entrepreneurial spirit and zest for life kick started this culture in 1981, and it shines through to this day. It all flows from you. The lively, rebellious, genuine you - with your diverse background, talents, experiences, and plucky personality - is fully welcome, and celebrated here. Because we know that when people can be themselves at work, they shine. That's what we seek out and celebrate. It's people of all kinds who share a knack for creativity and self-leadership. People who don't need to be told what to do to get things done. People who have an innate passion for making others' lives better. It adds up to a work environment that's a bit quirky, irreverent, exciting, uncommon, empowering, and downright exceptional. Guests feel it; you'll feel it too. What You'll Do You are hardworking with a real passion for crafting quality dishes according to restaurant specifications. You love maintaining and building sound working relationships with your teammates. You'll act as an ambassador for the restaurant, be a creator of ridiculously personal experiences, and develop relationships with guests that will compel them to return. Some of your responsibilities include: * Provide excellent quality and presentation of all food to the guests in a timely manner. * Stock and maintain sufficient levels of food products at line stations to assure a smooth service period. * Item specifications, including preparation, execution, and presentation will be provided to you. * Know and comply consistently with standard portion size, cooking methods, quality standards, kitchen rules, policies and procedures. * Prevent the spoiling and contamination of foods by implementing proper sanitation practices while ensuring compliance with policy and health regulations. * Maintain a clean work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. * Assist in the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and prep area. * Report any maintenance or repairs needed to the Executive Chef. * Follow departmental policies as well as restaurant rules and regulations set forth in the Employee Handbook and by management. What You Bring * 2 years of previous experience in restaurant and/or culinary experience in a high volume, full service restaurant is preferred. * Time management and organizational ability required for high quality food production. * Ability to work with minimal direction or supervision to complete assigned tasks. * Food Handler Certification (if applicable). * Trained in knife skills and basic kitchen equipment usage. * Able to multitask in a dynamic, and fast paced environment. * You're able to establish a positive rapport with many types of personalities. * Flexible schedule, able to work evenings, weekends, and holidays when needed. Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. For our complete EEO policy click here. Be Yourself. Lead Yourself. Make it Count.

Stanly Ranch, Auberge Collection is the resort of new Napa, bringing a bold, dynamic energy and creating an unrivaled destination and community itself. Set on over 700 acres of rolling vineyards and farmland in the southern section of Napa Valley's wine-growing region with access to both Napa and Sonoma, the resort includes 135 airy cottage guestrooms and suites, featuring outdoor terraces with fire pits and views of the Mayacamas Mountains. Stanly Ranch offers a rare ownership opportunity consisting of a limited collection” of three- to six-bedroom Vineyard Homes and furnished two-bedroom Villas. The resort features Halehouse, an Auberge spa offering targeted and intentional treatments that help you reach your full potential, three unique dining venues including Bear, which pays homage to local farmers and makers, and a behind-the-scenes look at wine country with a unique range of thrilling adventures and immersive experiences. Embracing its 100-year Napa Valley history, Stanly Ranch, Auberge Collection has undergone an evolution from a working ranch to a deeply-rooted luxury destination capturing the casual honest luxury of culture and cultivation. Job Description Step into the realm of culinary excellence as a key player in our kitchen brigade. Whether you're a savant with savory delights or a lover of sweet symphonies, embrace the opportunity to showcase your culinary prowess. As a Culinary Artisan, you play an integral role in curating an unforgettable dining experience, leaving an indelible mark on the palates of our patrons. Orders supplies as necessary by initiating requisitions and fills out Engineering work orders as necessary to maintain the best possible physical plant. Check function sheets and restaurant requisitions and prepare a list of tasks to be accomplished that day. Prepare determined mise en place for the day. Practices good stock rotation, storage, and handling of goods to minimize waste and spoilage. Assists in supervision and/or training of other cooks. Keeps work area clean at all times and adheres to all standards of health, safety, hygiene and sanitation. Reporting of suspicious persons in the kitchen. Organize outlet orders and needs. The starting range for this position is $23.00 an hour. This is the pay rate for this position that Stanly Ranch reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience and education. Qualifications Current Food Handler's Card Formal training or education in culinary arts, with a focus on pastry and baking techniques. One year Cook III level or previous Cook II experience. Proficient in various baking methods, including dough preparation, pastry shaping, and decorating techniques. Strong focus on precision and detail to ensure consistency and high-quality presentation of pastries and desserts. Additional Information Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram , TikTok , Facebook , and LinkedIn @Auberge and #AlwaysAuberge SRGA Resort, LP is an Equal Opportunity Employer, M/F/D/V. SRGA Resort, LP provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, SRGA Resort, LP complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. 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. SRGA Resort LP is an Equal Opportunity Employer, M/F/D/V. SRGA Resort LP provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, SRGA Resort LP complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. 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.

Stanly Ranch, Auberge Collection is the resort of new Napa, bringing a bold, dynamic energy and creating an unrivaled destination and community itself. Set on over 700 acres of rolling vineyards and farmland in the southern section of Napa Valley's wine-growing region with access to both Napa and Sonoma, the resort includes 135 airy cottage guestrooms and suites, featuring outdoor terraces with fire pits and views of the Mayacamas Mountains. Stanly Ranch offers a rare ownership opportunity consisting of a limited collection" of three- to six-bedroom Vineyard Homes and furnished two-bedroom Villas. The resort features Halehouse, an Auberge spa offering targeted and intentional treatments that help you reach your full potential, three unique dining venues including Bear, which pays homage to local farmers and makers, and a behind-the-scenes look at wine country with a unique range of thrilling adventures and immersive experiences. Embracing its 100-year Napa Valley history, Stanly Ranch, Auberge Collection has undergone an evolution from a working ranch to a deeply-rooted luxury destination capturing the casual honest luxury of culture and cultivation. Job Description Step into the realm of culinary excellence as a key player in our kitchen brigade. Whether you're a savant with savory delights or a lover of sweet symphonies, embrace the opportunity to showcase your culinary prowess. As a Culinary Artisan, you play an integral role in curating an unforgettable dining experience, leaving an indelible mark on the palates of our patrons. * Orders supplies as necessary by initiating requisitions and fills out Engineering work orders as necessary to maintain the best possible physical plant. * Check function sheets and restaurant requisitions and prepare a list of tasks to be accomplished that day. * Prepare determined mise en place for the day. * Practices good stock rotation, storage, and handling of goods to minimize waste and spoilage. * Assists in supervision and/or training of other cooks. * Keeps work area clean at all times and adheres to all standards of health, safety, hygiene and sanitation. * Reporting of suspicious persons in the kitchen. * Organize outlet orders and needs. The starting range for this position is $23.00 an hour. This is the pay rate for this position that Stanly Ranch reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience and education. Qualifications * Current Food Handler's Card * Formal training or education in culinary arts, with a focus on pastry and baking techniques. * One year Cook III level or previous Cook II experience. * Proficient in various baking methods, including dough preparation, pastry shaping, and decorating techniques. * Strong focus on precision and detail to ensure consistency and high-quality presentation of pastries and desserts. Additional Information Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge SRGA Resort, LP is an Equal Opportunity Employer, M/F/D/V. SRGA Resort, LP provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, SRGA Resort, LP complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. 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. SRGA Resort LP is an Equal Opportunity Employer, M/F/D/V. SRGA Resort LP provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, SRGA Resort LP complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. 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.

The Pastry Cook is responsible for preparing and planning of sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads and chocolates for breakfast, lunch and dinner, as well as various specialty items for amenities and special functions. Maintains established quality standards. Knows assigned menus and be able to assist other employees. Is flexible and willing to perform any task to better service. Openly accepts and positively responds to changing environment. Practices cooperation and work effectively with others. ESSENTIAL FUNCTIONS Report to work as scheduled Be in uniform when clocking in at scheduled start time Maintain clean and sanitary work area Place sanitizer bucket on work station, to be used between jobs to sanitize Check and report any equipment malfunctioning or failures Prepare daily production list Work quickly and complete assignments Responsible for set-up of assigned work station Ensure all products are of the best quality for service Set up work station ensuring all requirements are organized prior to the opening of the restaurant Line checks daily before service to ensure quality and readiness Takes a lunch break before the 5th hour of work, you are responsible to take your entitled break and report arrival, breaks and departures to Chef on duty Prepare and plate menu items and special requests Set up and serve functions according to Banquet Event orders Plate up desserts as needed for banquet functions Anticipate business levels, plan and prep accordingly for the following day Strictly Adhere to recipe specifications ensuring proper portion sizes and cooking methods are followed Maintain professional atmosphere throughout the kitchen Daily inspection of assigned work station to ensure proper rotation of product and that all products are label and dated and complies with all Health Department regulations Receive and check food items from requisition and/or orders and ensure items are properly stored. Must be familiar with all kitchen equipment and machinery including safe operation and maintenance Adhere to established safety standards and assist in preventing accidents by being aware of hazardous situations Inform Chef on duty of any problems, concerns, inconsistencies, or product shortages Remain positive with co-workers and guests Practice proper recycling procedures and kitchen energy management Control waste, be aware of the costs attached to the area of responsibility Responsible for proper closing procedures of assigned station Checks out with Pastry Chef/Chef de Partie/ Chef on duty before leaving to ensure his/her station and prep are stored correctly Clock out in uniform and leave property immediately after shift Actively participates in Safety Programs and abides by all injury reporting and safety behavior requirements. Participate in and support hotel efforts towards community service, sustainability and environmental initiatives. Perform other duties as directed, developed or assigned. Requirements QUALIFICATIONS Required High School Diploma or Ged-Equivalency Must be either a graduate from a culinary school with 1 to 2 years pastry experience in fine dining or 3 to 4 years pastry work experience including breakfast and lunch in international and regional cooking in a fine dining establishment Ability to communicate in English with vendors, guests and staff to their understanding Must be able to perform mathematical calculations including but not limited to conversion of recipes Must have current and up to date San Diego County food handlers card Must be flexible in scheduling, including 3rd shift if needed Must have own cooking tools to perform assigned duties Dedication to excellence with continued development of our hotel reputation. Desirable 1 year prior Pastry Cook experience. Prior working experience in a 5 star/5 diamond hotel. Stable work history SKILLS Required Extensive working knowledge of pastry and baking skills Creative and artistic Supervisory skills, guide and coach cooks below you by giving constructive feedback Ability to multi-task Knowledge of kitchen terminology Knowledge of products, uses and availability Desirable Knowledge of current food trends. Ability to perform tasks under pressure and within tight time constraints. Strong organizational and problem solving skills. TRAVEL REQUIREMENTS None PHYSICAL DEMANDS Frequent or occasional need to perform the following physical activities: reaching, bending, pushing, pulling, twisting, lifting, and climbing. Have frequent need to perform standing and walking activities related to inspecting property. Constant need to perform the following physical activities: grasping, turning, finger dexterity. Occasional need to stand for long periods of time. Lifting/carrying up to 10 lbs. frequently and 25 lbs. occasionally. Vision requirements: constant need to view small print. Frequent need to see small details and things clearly beyond arms' reach. Hearing requirements: constant need to speak on telephone and/or two-way radio, respond to general public and converse with staff. Ability to hear fire alarms and emergency equipment Must be in good physical condition to stand for 8 consecutive hours, walk, kneel and lift a minimum of 50 pounds. Salary: $22 per Hour based on Experience Salary Description Medical, Dental, Vision, Vacation, 401K and more!

Job DescriptionDescription: The Pastry Cook is responsible for preparing and planning of sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads and chocolates for breakfast, lunch and dinner, as well as various specialty items for amenities and special functions. Maintains established quality standards. Knows assigned menus and be able to assist other employees. Is flexible and willing to perform any task to better service. Openly accepts and positively responds to changing environment. Practices cooperation and work effectively with others. ESSENTIAL FUNCTIONS Report to work as scheduled Be in uniform when clocking in at scheduled start time Maintain clean and sanitary work area Place sanitizer bucket on work station, to be used between jobs to sanitize Check and report any equipment malfunctioning or failures Prepare daily production list Work quickly and complete assignments Responsible for set-up of assigned work station Ensure all products are of the best quality for service Set up work station ensuring all requirements are organized prior to the opening of the restaurant Line checks daily before service to ensure quality and readiness Takes a lunch break before the 5th hour of work, you are responsible to take your entitled break and report arrival, breaks and departures to Chef on duty Prepare and plate menu items and special requests Set up and serve functions according to Banquet Event orders Plate up desserts as needed for banquet functions Anticipate business levels, plan and prep accordingly for the following day Strictly Adhere to recipe specifications ensuring proper portion sizes and cooking methods are followed Maintain professional atmosphere throughout the kitchen Daily inspection of assigned work station to ensure proper rotation of product and that all products are label and dated and complies with all Health Department regulations Receive and check food items from requisition and/or orders and ensure items are properly stored. Must be familiar with all kitchen equipment and machinery including safe operation and maintenance Adhere to established safety standards and assist in preventing accidents by being aware of hazardous situations Inform Chef on duty of any problems, concerns, inconsistencies, or product shortages Remain positive with co-workers and guests Practice proper recycling procedures and kitchen energy management Control waste, be aware of the costs attached to the area of responsibility Responsible for proper closing procedures of assigned station Checks out with Pastry Chef/Chef de Partie/ Chef on duty before leaving to ensure his/her station and prep are stored correctly Clock out in uniform and leave property immediately after shift Actively participates in Safety Programs and abides by all injury reporting and safety behavior requirements. Participate in and support hotel efforts towards community service, sustainability and environmental initiatives. Perform other duties as directed, developed or assigned. Requirements: QUALIFICATIONS Required High School Diploma or Ged-Equivalency Must be either a graduate from a culinary school with 1 to 2 years pastry experience in fine dining or 3 to 4 years pastry work experience including breakfast and lunch in international and regional cooking in a fine dining establishment Ability to communicate in English with vendors, guests and staff to their understanding Must be able to perform mathematical calculations including but not limited to conversion of recipes Must have current and up to date San Diego County food handlers card Must be flexible in scheduling, including 3rd shift if needed Must have own cooking tools to perform assigned duties Dedication to excellence with continued development of our hotel reputation. Desirable 1 year prior Pastry Cook experience. Prior working experience in a 5 star/5 diamond hotel. Stable work history SKILLS Required Extensive working knowledge of pastry and baking skills Creative and artistic Supervisory skills, guide and coach cooks below you by giving constructive feedback Ability to multi-task Knowledge of kitchen terminology Knowledge of products, uses and availability Desirable Knowledge of current food trends. Ability to perform tasks under pressure and within tight time constraints. Strong organizational and problem solving skills. TRAVEL REQUIREMENTS None PHYSICAL DEMANDS Frequent or occasional need to perform the following physical activities: reaching, bending, pushing, pulling, twisting, lifting, and climbing. Have frequent need to perform standing and walking activities related to inspecting property. Constant need to perform the following physical activities: grasping, turning, finger dexterity. Occasional need to stand for long periods of time. Lifting/carrying up to 10 lbs. frequently and 25 lbs. occasionally. Vision requirements: constant need to view small print. Frequent need to see small details and things clearly beyond arms' reach. Hearing requirements: constant need to speak on telephone and/or two-way radio, respond to general public and converse with staff. Ability to hear fire alarms and emergency equipment Must be in good physical condition to stand for 8 consecutive hours, walk, kneel and lift a minimum of 50 pounds. Salary: $22 per Hour based on Experience

Why We're Here We believe heartfelt, human connections make people's lives better. Especially the people who work here. Our founder, Bill Kimpton rebelled against impersonal, generic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect, from the heart. That was the goal then, and it is still our purpose today. Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you. How We're Different Our San Francisco-born entrepreneurial spirit and zest for life kick started this culture in 1981, and it shines through to this day. It all flows from you. The lively, rebellious, genuine you - with your diverse background, talents, experiences, and plucky personality - is fully welcome, and celebrated here. Because we know that when people can be themselves at work, they shine. That's what we seek out and celebrate. It's people of all kinds who share a knack for creativity and self-leadership. People who don't need to be told what to do to get things done. People who have an innate passion for making others' lives better. It adds up to a work environment that's a bit quirky, irreverent, exciting, uncommon, empowering, and downright exceptional. Guests feel it; you'll feel it too. What You'll Do You'll provide guests with excellent food quality and consistency, in an attractive environment, and with professional service. You are hardworking, with a real passion for crafting quality dishes according to restaurant specifications. You love maintaining and building sound working relationships with your teammates. You'll act as an ambassador for the restaurant, be a creator of ridiculously personal experiences, and develop relationships with guests that will compel them to return. ESSENTIAL DUTIES AND RESPONSIBILITIES: Follow departmental policies as well as restaurant rules and regulations as set forth in the employee handbook and by management. Report any maintenance or repairs needed to the Executive Chef. Prevent the spoiling and contamination of foods by implementing proper sanitation practices while ensuring compliance with policy and health regulations. Know and comply consistently with standard portion size, cooking methods, quality standards, kitchen rules, policies and procedures. Stock and maintain sufficient levels of food products at line stations to assure a smooth service period. Maintain 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. Provide excellent quality and presentation of all food to the guests. The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed upon. Proper guest service requires that the food is produced on a timely basis and that employees are well educated regarding the menu. Assist in the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and prep area. SPECIFIC EXPERIENCE WE'RE SEEKING: Must have a minimum of two (2) to four (4) years of experience in a related or supportive position. Time management and organizational ability required for high quality food production, with minimal supervision necessary. Must have experience and proficiency with cooking including garde manger, saute station, fry station, and grill station. Must have experience and familiarity to work at a high level of performance within all meal periods including breakfast, lunch, dinner, and brunch. Ability to work with minimal direction or supervision to complete assigned tasks. Food Handler Certification (If applicable). Trained in knife skills and basic kitchen equipment. Ability to multi-task under pressure. Flexible schedule, able to work evenings, weekends, and holidays when needed. QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Our hotels and restaurants operate 365 days a year, and scheduling requirements may be based on business needs. Education and/or Experience: 2 years of previous experience in a related or supportive role is required. Language Skills: Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism. Physical Demands: While performing the duties of this job, the employee is constantly required to balance, reach, twist, stretch, push, pull, handle (hold, grasp, turn, or otherwise work with hand or hands), finger (picking, pinching, fine manipulation), stand, walk, see, hear, and speak. The employee is frequently required to bend and crouch. The employee is occasionally required to climb stairs, collate/file, and write. The employee is minimally required to kneel, crawl, squat, climb ladders, use a keyboard, dial, and sit. The employee is constantly required to lift and/or move 10-25lbs, frequently required to lift and/or move up to 50lbs, and minimally required to lift and/or move 75-100+lbs. Mental Demands: While performing the duties of this job, the employee is constantly required to produce detailed work, verbally communicate, handle multiple concurrent tasks, and constant interruptions. The employee is occasionally required to use math and reasoning skills. The employee is minimally required to use written communication, have contact with customers, and give presentations. Work Environment: While performing the duties of this job, the employee may be continuously exposed to heat, odor, fumes, dampness, oil, grease, noise, vibrations, and will continuously use tools and equipment including; knives and cutting instruments, equipment used for heating and chilling prepared foods and beverages including stoves, ovens, torches, fryers, grills, refrigerators, freezers, and scales. The employee may be moderately exposed to dirt. Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands.

Full-time Description The Line Cook is responsible for preparing and planning for lunch and dinner items. Maintains established quality standards. Knows all menus and be able to assist other employees. Is flexible and willing to perform any task to better service. Is a pace setter, motivates team members and participates actively on developing work systems to increase quality and efficiency. This position is solely in the PM from 2pm to 10:30pm Salary: $20 to $24.00 per hour based on Experience ESSENTIAL FUNCTIONS Report to work as scheduled. Be in uniform when clocking in at your scheduled start time Maintain a clean and sanitary work area Place sanitizer bucket on work station, to be used between jobs to sanitize Check and report any equipment malfunctioning or failures Prepare daily production list Work quickly and complete assignments Responsible for set-up of assigned work station and supervision of fellow employees stations Ensure all products are of the best quality for service Set up work station ensuring all requirements are organized prior to the opening of the restaurant Line checks daily before service to ensure quality and readiness Take a lunch break before the 5th hour of work, you are responsible to take your entitled break and report arrival, breaks and departures to Chef on duty Prepare and plate menu items and special requests Set up and serve functions according to Banquet Event orders Anticipate business levels, plan and prep accordingly for the following day Strictly Adhere to recipe specifications ensuring proper portion sizes and cooking methods are followed Maintain professional atmosphere throughout the kitchen Daily inspection of all refrigerators to ensure proper rotation of product and that all products are labeled and dated and complies with all Health Department regulations Receive and check food items from requisition and/or orders and ensure items are properly stored. Assist in inventory counts and controls Must be familiar with all kitchen equipment and machinery including safe operation and maintenance Adhere to established safety standards and assist in preventing accidents by being aware of hazardous situations Supervise and coach cooks below you by giving constructive feed back Inform Chef on duty of any problems, concerns, inconsistencies or product shortages Remain positive with co workers and guests Expediting abilities Practice proper recycling procedures and kitchen energy management Control waste, be aware of the costs attached to the area of responsibility Responsible for proper closing procedures of assigned station Checks out with Chef de Partie/ Chef on duty before leaving to ensure his/her station and prep are stored correctly Clock out in uniform and leave property immediately after shift Actively participates in Safety Programs and abides by all injury reporting and safety behavior requirements. Participate in and support hotel efforts towards community service, sustainability and environmental initiatives. Perform other duties as directed, developed or assigned. Requirements QUALIFICATIONS Required Must be available to work the PM shift from 2pm to 10:30pm High School Diploma or Ged- Equivalency Must be either a graduate from culinary school with 2 to 3 years cooking experience in fine dining or 5 to 6 years cooking experience, breakfast and lunch in international and regional cooking in a fine dining establishment. Ability to communicate in English with vendors, guests and staff to their understanding. Must be able to perform mathematical calculations including but not limited to conversion of recipes Must have current and up to date San Diego County food handlers card Must be flexible in scheduling, including 3rd shift if needed Must have own cooking tools to perform assigned duties Dedication to excellence with continued development of our hotel reputation. Desirable 1 year prior Cook experience. Prior work experience in a 5 Star/5 Diamond Hotel. Stable work history. SKILLS Required Advance culinary skills, knife skills, cooking methods, meats, fish, vegetables, soups, sauces, butchering, product identification, preparing stocks, expediting Garde Manger and baking skills Supervisory skills, guide and coach cooks below you by giving constructive feedback Ability to multi-task Knowledge of kitchen terminology Knowledge of products, uses and availability. Desirable Knowledge of current food trends. Ability to perform tasks under pressure and within tight time constraint. Strong organizational and problem solving skills. PHYSICAL DEMANDS Frequent or occasional need to perform the following physical activities: reaching, bending, pushing, pulling, twisting, lifting, and climbing. Have frequent need to perform standing and walking activities related to inspecting property. Constant need to perform the following physical activities: grasping, turning, finger dexterity. Occasional need to stand for long periods of time. Lifting/carrying up to 10 lbs. frequently and 25 lbs. occasionally. Vision requirements: constant need to view small print. Frequent need to see small details and things clearly beyond arms' reach. Hearing requirements: constant need to speak on telephone and/or two-way radio, respond to general public and converse with staff. Ability to hear fire alarms and emergency equipment Must be in good physical condition able to stand for 8 consecutive hours, walk, kneel and lift a minimum of 50 pounds. Salary: $20 to $24.00 per hour based on Experience Salary Description $20 to 24/hour, Medical, Dental, 401K, Vacation.

Job DescriptionDescription: The Line Cook is responsible for preparing and planning for lunch and dinner items. Maintains established quality standards. Knows all menus and be able to assist other employees. Is flexible and willing to perform any task to better service. Is a pace setter, motivates team members and participates actively on developing work systems to increase quality and efficiency. This position is solely in the PM from 2pm to 10:30pm Salary: $20 to $24.00 per hour based on Experience ESSENTIAL FUNCTIONS Report to work as scheduled. Be in uniform when clocking in at your scheduled start time Maintain a clean and sanitary work area Place sanitizer bucket on work station, to be used between jobs to sanitize Check and report any equipment malfunctioning or failures Prepare daily production list Work quickly and complete assignments Responsible for set-up of assigned work station and supervision of fellow employees stations Ensure all products are of the best quality for service Set up work station ensuring all requirements are organized prior to the opening of the restaurant Line checks daily before service to ensure quality and readiness Take a lunch break before the 5th hour of work, you are responsible to take your entitled break and report arrival, breaks and departures to Chef on duty Prepare and plate menu items and special requests Set up and serve functions according to Banquet Event orders Anticipate business levels, plan and prep accordingly for the following day Strictly Adhere to recipe specifications ensuring proper portion sizes and cooking methods are followed Maintain professional atmosphere throughout the kitchen Daily inspection of all refrigerators to ensure proper rotation of product and that all products are labeled and dated and complies with all Health Department regulations Receive and check food items from requisition and/or orders and ensure items are properly stored. Assist in inventory counts and controls Must be familiar with all kitchen equipment and machinery including safe operation and maintenance Adhere to established safety standards and assist in preventing accidents by being aware of hazardous situations Supervise and coach cooks below you by giving constructive feed back Inform Chef on duty of any problems, concerns, inconsistencies or product shortages Remain positive with co workers and guests Expediting abilities Practice proper recycling procedures and kitchen energy management Control waste, be aware of the costs attached to the area of responsibility Responsible for proper closing procedures of assigned station Checks out with Chef de Partie/ Chef on duty before leaving to ensure his/her station and prep are stored correctly Clock out in uniform and leave property immediately after shift Actively participates in Safety Programs and abides by all injury reporting and safety behavior requirements. Participate in and support hotel efforts towards community service, sustainability and environmental initiatives. Perform other duties as directed, developed or assigned. Requirements: QUALIFICATIONS Required Must be available to work the PM shift from 2pm to 10:30pm High School Diploma or Ged- Equivalency Must be either a graduate from culinary school with 2 to 3 years cooking experience in fine dining or 5 to 6 years cooking experience, breakfast and lunch in international and regional cooking in a fine dining establishment. Ability to communicate in English with vendors, guests and staff to their understanding. Must be able to perform mathematical calculations including but not limited to conversion of recipes Must have current and up to date San Diego County food handlers card Must be flexible in scheduling, including 3rd shift if needed Must have own cooking tools to perform assigned duties Dedication to excellence with continued development of our hotel reputation. Desirable 1 year prior Cook experience. Prior work experience in a 5 Star/5 Diamond Hotel. Stable work history. SKILLS Required Advance culinary skills, knife skills, cooking methods, meats, fish, vegetables, soups, sauces, butchering, product identification, preparing stocks, expediting Garde Manger and baking skills Supervisory skills, guide and coach cooks below you by giving constructive feedback Ability to multi-task Knowledge of kitchen terminology Knowledge of products, uses and availability. Desirable Knowledge of current food trends. Ability to perform tasks under pressure and within tight time constraint. Strong organizational and problem solving skills. PHYSICAL DEMANDS Frequent or occasional need to perform the following physical activities: reaching, bending, pushing, pulling, twisting, lifting, and climbing. Have frequent need to perform standing and walking activities related to inspecting property. Constant need to perform the following physical activities: grasping, turning, finger dexterity. Occasional need to stand for long periods of time. Lifting/carrying up to 10 lbs. frequently and 25 lbs. occasionally. Vision requirements: constant need to view small print. Frequent need to see small details and things clearly beyond arms' reach. Hearing requirements: constant need to speak on telephone and/or two-way radio, respond to general public and converse with staff. Ability to hear fire alarms and emergency equipment Must be in good physical condition able to stand for 8 consecutive hours, walk, kneel and lift a minimum of 50 pounds. Salary: $20 to $24.00 per hour based on Experience

The Line Cook is responsible for preparing and planning for lunch and dinner items. Maintains established quality standards. Knows all menus and be able to assist other employees. Is flexible and willing to perform any task to better service. Is a pace setter, motivates team members and participates actively on developing work systems to increase quality and efficiency. This position is solely in the PM from 2pm to 10:30pm Salary: $20 to $24.00 per hour based on Experience ESSENTIAL FUNCTIONS Report to work as scheduled. Be in uniform when clocking in at your scheduled start time Maintain a clean and sanitary work area Place sanitizer bucket on work station, to be used between jobs to sanitize Check and report any equipment malfunctioning or failures Prepare daily production list Work quickly and complete assignments Responsible for set-up of assigned work station and supervision of fellow employees stations Ensure all products are of the best quality for service Set up work station ensuring all requirements are organized prior to the opening of the restaurant Line checks daily before service to ensure quality and readiness Take a lunch break before the 5th hour of work, you are responsible to take your entitled break and report arrival, breaks and departures to Chef on duty Prepare and plate menu items and special requests Set up and serve functions according to Banquet Event orders Anticipate business levels, plan and prep accordingly for the following day Strictly Adhere to recipe specifications ensuring proper portion sizes and cooking methods are followed Maintain professional atmosphere throughout the kitchen Daily inspection of all refrigerators to ensure proper rotation of product and that all products are labeled and dated and complies with all Health Department regulations Receive and check food items from requisition and/or orders and ensure items are properly stored. Assist in inventory counts and controls Must be familiar with all kitchen equipment and machinery including safe operation and maintenance Adhere to established safety standards and assist in preventing accidents by being aware of hazardous situations Supervise and coach cooks below you by giving constructive feed back Inform Chef on duty of any problems, concerns, inconsistencies or product shortages Remain positive with co workers and guests Expediting abilities Practice proper recycling procedures and kitchen energy management Control waste, be aware of the costs attached to the area of responsibility Responsible for proper closing procedures of assigned station Checks out with Chef de Partie/ Chef on duty before leaving to ensure his/her station and prep are stored correctly Clock out in uniform and leave property immediately after shift Actively participates in Safety Programs and abides by all injury reporting and safety behavior requirements. Participate in and support hotel efforts towards community service, sustainability and environmental initiatives. Perform other duties as directed, developed or assigned. Requirements QUALIFICATIONS Required Must be available to work the PM shift from 2pm to 10:30pm High School Diploma or Ged- Equivalency Must be either a graduate from culinary school with 2 to 3 years cooking experience in fine dining or 5 to 6 years cooking experience, breakfast and lunch in international and regional cooking in a fine dining establishment. Ability to communicate in English with vendors, guests and staff to their understanding. Must be able to perform mathematical calculations including but not limited to conversion of recipes Must have current and up to date San Diego County food handlers card Must be flexible in scheduling, including 3rd shift if needed Must have own cooking tools to perform assigned duties Dedication to excellence with continued development of our hotel reputation. Desirable 1 year prior Cook experience. Prior work experience in a 5 Star/5 Diamond Hotel. Stable work history. SKILLS Required Advance culinary skills, knife skills, cooking methods, meats, fish, vegetables, soups, sauces, butchering, product identification, preparing stocks, expediting Garde Manger and baking skills Supervisory skills, guide and coach cooks below you by giving constructive feedback Ability to multi-task Knowledge of kitchen terminology Knowledge of products, uses and availability. Desirable Knowledge of current food trends. Ability to perform tasks under pressure and within tight time constraint. Strong organizational and problem solving skills. PHYSICAL DEMANDS Frequent or occasional need to perform the following physical activities: reaching, bending, pushing, pulling, twisting, lifting, and climbing. Have frequent need to perform standing and walking activities related to inspecting property. Constant need to perform the following physical activities: grasping, turning, finger dexterity. Occasional need to stand for long periods of time. Lifting/carrying up to 10 lbs. frequently and 25 lbs. occasionally. Vision requirements: constant need to view small print. Frequent need to see small details and things clearly beyond arms' reach. Hearing requirements: constant need to speak on telephone and/or two-way radio, respond to general public and converse with staff. Ability to hear fire alarms and emergency equipment Must be in good physical condition able to stand for 8 consecutive hours, walk, kneel and lift a minimum of 50 pounds. Salary: $20 to $24.00 per hour based on Experience Salary Description $20 to 24/hour, Medical, Dental, 401K, Vacation.

Full-time Description About Us: Located in the heart of Del Mar, L'Auberge is an award winning, luxury resort overlooking the Pacific Ocean from one of Southern California's most picturesque coastal Villages. Estate-style guest rooms and suites, a full-service spa, dreamy dining options, tennis courts and an inviting ocean-view pool are just a few reasons why you would be proud to work here! The JOB: As a Banquet Cook you will get the opportunity to create masterpieces for our guests to enjoy! Our cooks are the heart of our resort, using their skills and expertise to delight our guests with their culinary creations. Our banquet cooks plan, prep, set up and provide quality service in all areas of food production for our banquet events. YOU: To be successful in this position, we're looking for someone who thrives on training and learning as you go. This role requires good communication skills, basic culinary skills and the desire to learn and grow. Our CULTURE: The Noble House Hotels & Resorts philosophy emphasizes “location, distinction and soul.” Our properties are not a “one-size fits all”. And neither are our team members. What makes L'Auberge Del Mar so special lies within our Team. We are a group of individuals that share a passion for hospitality. People who best fit are sharp, trustworthy team players. We let our personalities shine and we enjoy having fun! The OFFER: Our Team Members are our most important asset and that's reflected in our benefits. L'Auberge Del Mar is proud to offer a variety of benefits to support team members and their families including: · A comprehensive Health Benefits Package to include Medical/Dental/Vision (including a MediExcel Plan) · Supplemental benefits to select from such as Short-term Disability, Life Insurance, Hospitality Indemnity, Pet Insurance · 401K Plan with Employer Match · Paid Holiday/Vacation/Sick · Onsite Complimentary Parking · Free Meals in EDR · Team Member/Family/Friend hotel and restaurant discounts within Noble House Hotels & Resorts · Career growth opportunities and recognition programs At L'Auberge Del Mar, we take pride in supporting our initiatives towards Diversity, Equality, Inclusion and Accessibility. We have established a DEIA Committee to bring together a variety of thoughts, perspectives, and expressions. We would love for you to share yours with the Team. Noble House Hotels & Resorts are proud to encourage and support an environment where everyone can be a successful team member (come as they are) as their true authentic self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team (rooted in family) and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance. Requirements A minimum of 1 year culinary experience. Knowledge and practical experience with basic cooking skills. Good communication skills. Ability to stand for long periods of time. Salary Description $21.00-$23.00 Hourly

About Glen Ivy: We pride ourselves on being everyone's resort. A destination like no other. Whatever you come for: a day with friends or family, a wellness escape, top therapeutic treatments, healthy food or our beautiful pools and lush landscape, the team at Glen Ivy guarantees to make your day special, seamless and above all unforgettable. Benefits/Perks at Glen Ivy: Resort privileges- employees get in for free! Friends and Family Resort rate 50% off services 30% off retail Birthday gift card 12 weeks of summer giveaways Paid sick time 1.5 pay on select holidays Medical/Dental/Vision/Life insurance (FT/PT only) 401k benefits Hours of Operation Peak Season: May- October Monday- Wednesday 9am-5pm Thursday- Sunday 9am-9pm Base Season: November- April Monday-Sunday 9am-5pm Please note that employees will be scheduled prior to and after opening/closing operating hours Position Qualification Requirements: License(s): Riverside County Food Handlers Card. Education & Experience: High school graduate and an apprenticeship, cooking school or culinary institute education. Ability to multi-task in a fast paced, high-pressured environment Ability to work weekends and all holidays Experience required: On the line; sauté, grill; is working with a variety of temperatures and techniques Essential Duties & Responsibilities: Follow proper payroll and uniform procedures. Run the day to day operation of the assigned station. Assist in creating and preparing menus items and specials. Check and complete mise en place and pars and set-up the station. Communicate with the Sous Chef and the Executive Chef regarding menu items, problem situations or shortages. Work closely with standard recipes and plate presentations in order to maintain standards of quality in production and presentation. Maintain a good working relationship with other employees. Store items properly at the end of the shift. Ensure a clean, neat and organized work area. Handle and report any accident immediately, no matter how minor. Conduct oneself in a professional manner at all times to reflect the high standards of Resort. Follow all guidelines for timely food service to guests. Maintain food service sanitation certification and use all learned standards within the kitchen. Maintain knowledge of the Resort, daily events, safety and service standards. Perform other tasks or projects as assigned or requested. This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with this job. While this job description is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g., emergencies, changes in workload, rush jobs or technological advances.)