Cook

Cook II – Sauté, Grill & Pantry (PM)

Ember Steak | Meritage Resort & Spa

This position pays $22.50

Ember Steak is more than a steakhouse—it's the culinary centerpiece of Meritage Resort & Spa. We are passionate about exceptional hospitality, seasonal ingredients, and creating memorable dining experiences for every guest.

We're looking for our next Cook II to join our evening culinary team. This role is ideal for a cook who has mastered the fundamentals and is ready to take on greater responsibility while continuing to develop technical skills. You'll work alongside experienced chefs in a fast-paced, scratch kitchen where quality, consistency, and teamwork are at the heart of everything we do.

This is a full-time PM position (2:00 PM–10:00 PM) primarily responsible for our sauté, pantry, and grill stations. As your skills continue to grow, you'll have opportunities to cross-train throughout the kitchen, assist with menu development, and prepare for future leadership opportunities.

Who You Are

You are passionate about cooking and take pride in executing every dish with precision and consistency. You thrive during busy service, communicate effectively with your teammates, and understand the importance of timing, organization, and attention to detail. You are dependable, eager to learn, and committed to producing food that exceeds guest expectations every plate, every shift.

If you enjoy working in a collaborative kitchen where craftsmanship and continuous improvement are valued, you'll fit right in at Ember Steak.

What You'll Do

· Prepare and execute menu items on the sauté, pantry, and grill stations with consistency, quality, and efficiency.

· Cook proteins, seafood, vegetables, salads, and desserts to recipe and presentation standards.

· Monitor cooking temperatures, doneness, seasoning, and plating to ensure every dish meets Ember Steak’s quality expectations.

· Manage multiple tickets during high-volume service while maintaining speed, organization, and accuracy.

· Prepare daily mise en place and ensure stations are fully stocked before each service.

· Produce sauces, accompaniments, and station preparations according to standardized recipes.

· Assist with receiving, storing, labeling, rotating, and organizing products using FIFO and food safety best practices.

· Minimize waste through proper portioning, careful preparation, and thoughtful product utilization.

· Maintain a clean, organized, and sanitary workstation throughout the shift.

· Collaborate with chefs and fellow cooks to ensure seamless communication and execution during service.

· Support seasonal menu changes, wine dinners, holiday events, brunch features, and special culinary experiences.

· Cross-train in additional stations and assist other areas of the kitchen as business demands require.

· Maintain all local, state, company, and health department food safety and sanitation standards.

· Report equipment concerns, maintenance issues, or safety hazards promptly.

· Perform additional culinary responsibilities as assigned to support the overall success of the kitchen.

Qualifications

· Two or more years of experience in a professional restaurant kitchen preferred.

· Experience working sauté, grill and pantry stations in a high-volume environment strongly preferred.

· Knowledge of cooking temperatures, proper seasoning, and professional cooking techniques.

· Strong knife skills and the ability to prepare ingredients efficiently and consistently.

· Ability to multitask while maintaining composure and quality during peak service periods.

· Strong communication skills and a collaborative approach to teamwork.

· Reliable attendance, professionalism, and a positive, coachable attitude.

· Culinary school or formal culinary training is beneficial but not required.

· California Food Handler Card, or the ability to obtain one within 30 days of hire.

· Must be available to work evenings, weekends, and holidays as business levels require.

Physical Requirements

This position requires standing and walking for extended periods, lifting up to 50 pounds, frequent bending, reaching, and repetitive movements while working in a commercial kitchen environment. Team members regularly work around open flames, hot cooking surfaces, pizza ovens, refrigerated storage areas, sharp tools, and cleaning chemicals while maintaining strict safety standards and wearing required personal protective equipment.

Why Ember Steak?

At Ember Steak, we believe exceptional restaurants are built by exceptional people. We invest in our team through hands-on mentorship, cross-training opportunities, and a culture that values craftsmanship, collaboration, accountability, and continuous learning.

Whether you're looking to refine your technique, master multiple stations, or grow into a leadership role, you'll have the opportunity to learn from passionate chefs who are committed to your success.

If you're ready to challenge yourself, cook with purpose, and become part of one of Napa Valley's premier resort dining destinations, we'd love to meet you.

want to build a long-term culinary career, you'll fit right in in Ember.

What You'll Do

· Prepare and execute salads, appetizers, desserts, sauces, soups, and pantry items with consistency and attention to detail.

· Produce beautiful, accurate plating that meets Ember Steak's presentation standards.

· Follow recipes and standardized procedures while maintaining quality during high-volume dinner service.

· Assist with daily mise en place, station setup, and breakdown.

· Taste, season, and evaluate food to ensure consistency and excellence.

· Properly store, label, rotate, and organize food using FIFO and food safety best practices.

· Maintain a clean, organized, and sanitary workstation throughout each shift.

· Help control waste through proper portioning and thoughtful product utilization.

· Work collaboratively with chefs and fellow cooks to ensure smooth

execution during service.

· Support menu changes, seasonal features, wine dinners, holiday events, and special culinary experiences.

· Crosstrain in additional stations as proficiency and business needs allow.

· Maintain all local, state, company, and health department food safety and sanitation standards.

· Report on equipment concerns, maintenance issues, or safety hazards promptly.

· Perform additional culinary responsibilities as assigned to support the success of the kitchen.

Qualifications

· Previous experience working in a professional kitchen preferred, but we are willing to train a person with the right attitude.

· Pantry, garde manger, pastry, or dessert experience is a plus.

· Culinary school or formal culinary training is beneficial but not required.

· Basic knife skills and understanding of professional cooking techniques.

· Ability to work efficiently under pressure while maintaining exceptional quality.

· Strong communication and teamwork skills.

· Reliable attendance and a positive, coachable attitude.

· California Food Handler Card, or the ability to obtain one within 30 days of hire.

· Must be available to work evenings, weekends, and holidays as business levels require.

Physical Requirements

This position requires standing and walking for extended periods, lifting to 50 pounds, frequent bending, reaching, and repetitive movements while working in a commercial kitchen environment. Team members regularly work around hot equipment, refrigerated storage areas, sharp tools, and cleaning chemicals while maintaining strict safety standards and wearing required personal protective equipment.

Why Ember Steak?

At Ember Steak, we believe great restaurants and food are built by great people. We invest in our team through hands-on mentorship, cross-training opportunities, and a culture that values craftsmanship, accountability, and continuous learning.

Whether you're looking to sharpen your technique, expand your culinary knowledge, or grow into a leadership role, you'll have the opportunity to learn from passionate chefs who genuinely want to see you succeed.

If you're ready to work hard, learn every day, and become part of one of Napa Valley's premier resort restaurants, we'd love to meet you

If you're ready to work hard, learn every day, and become part of one of Napa Valley's premier resort restaurants, we'd love to meet you.

Company Description:

Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.

Our Guiding Principles:

Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment

Job Description

Position Summary

What You Will Accomplish

Food Preparation & Execution

• Prepare and cook menu items according to standardized recipes and presentation guidelines
• Execute service for restaurant dining, bowling lounge guests, and food truck operations
• Assist with banquet and event production, including buyouts and BEO-driven service
• Ensure consistency, portion control, and quality across all outlets

Station & Service Management

• Set up, maintain, and break down assigned stations for service
• Work efficiently during high-volume periods, including peak bowling hours and events
• Communicate clearly with kitchen and front-of-house teams to ensure smooth service

Food Safety & Cleanliness

• Maintain compliance with all health department and HACCP standards
• Ensure proper food handling, labeling, storage, and sanitation practices
• Keep workstations clean, organized, and stocked throughout shifts

Team Collaboration

• Support food truck deployments, including prep, transport, and on-site execution
• Assist with cross-training across multiple outlets
• Maintain a positive and professional attitude in a team-oriented environment

What You Will Bring

Qualifications

• 1–3 years of line cook experience in a high-volume or multi-outlet kitchen preferred
• Experience with banquets, catering, or food truck operations is a plus
• Strong understanding of basic cooking techniques and kitchen equipment
• Ability to multitask and adapt to changing service demands
• Knowledge of food safety and sanitation standards
• Flexible schedule, including nights, weekends, and holidays

This position pays $22.50

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We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws.

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.