Cook II

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.

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.

Please note that this is not an exhaustive list of everything that needs to be done. Within the Auberge family, our people always find new ways to look after the business, their guests, and their teammates. Within this, the key responsibilities for this position are:

The starting range for this position is $22.50. 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.

Responsibilities

Utilize a variety of cooking styles, times and temperatures: Whole Roast, Quick Sear, Sous Vide, Slicer etc. Sophisticated protein cooking. Minor butchery.; Consistent excellence in work product in setting up and breaking down a station.; Organization of stations, workplace cleanliness, sanitation and safety.; Cook II is responsible for preparing all mise-en-place for a station and working service.; Speed, Accuracy & Temperature, for all dishes. Displays teamwork with other stations, inter-station timing, communication, and dynamic multi-tasking.; Date all food containers and rotate as per Executive Chef standards, making sure that all perishables are kept at proper temperatures.

Requirements

Two to three years experience as a line cook.; Must have full availability that includes mornings, evenings, weekends and holidays.; Must have prior experience in a high-volume restaurant, preferably a fine dining establishment.; Ideal candidates will have experience in a fine dining establishment; Must be able to remain calm under increasing demands of the operation, be consistent in presentation and be receptive to coaching and feedback.; Must be able to walk or stand for long periods of time and lift up to 50 pounds, with or without reasonable accommodation.