Line Cook - BOA Steakhouse

Innovative Dining Group•Napa, CA

14h

About The Position

BOA Steakhouse now accepting applications for LINE COOKS Innovative Dining Group (IDG), the acclaimed hospitality company behind iconic restaurant brands including BOA Steakhouse, Sushi Roku, and Katana, is bringing its signature energy and culinary innovation to Napa Valley. Known for creating trend-setting dining destinations that blend exceptional cuisine, striking design, and vibrant social atmosphere, IDG is expanding into luxury resort dining with a dynamic new culinary partnership at Casa Mani Resort Napa Valley. At this newly transformed resort in the heart of wine country, IDG is developing a collection of elevated dining experiences rooted in seasonality, craftsmanship, and modern technique. From a signature steakhouse to lively social spaces and locally driven offerings, each concept reflects IDG’s commitment to bold flavor, high-quality ingredients, and unforgettable guest experiences. This is a unique opportunity to join one of Napa Valley’s most anticipated culinary destinations - apply today to join our amazing team! What You’ll Do: A Line Cook plates dishes and completes basic food prepping tasks. This includes preparing and cooking food at a specific station, cleaning up prep areas and making sure the kitchen is stocked.

Requirements

2 years previous experience in a high-end, high-volume restaurant
Ability to multi-task and work efficiently under pressure
Possesses a strong familiarity with food service regulations and proper food handling procedures
Strong communication skills, both with guests and teammates
A positive, upbeat attitude with a strong work ethic
Flexible availability to work days, nights, weekends – we’re looking for team players who can adapt to the flow of the restaurant
A valid Food Handler Card (must have upon hire)
Ability to work standing for long periods, lift up to 50 lbs, and manage a physically demanding role
Must be 18 years or older

Responsibilities

Have an extensive knowledge of our restaurant’s food offerings and beverage program
Always comply with our standard portion sizes, recipe specifications, cooking methods, quality standards, kitchen rules and restaurant policies and procedures
Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment
Assemble items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating
Follow proper plate presentation and prepare garnishes for all dishes
Stock and maintain sufficient levels of food products at line stations to assure a smooth service period
Handle, store and rotate all products properly (FIFO = First-In, First-Out)
Perform station opening/closing and side work duties for each shift
Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
Create a positive work environment for our employees through friendly, caring and professional communication
Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure
Embody and deliver on exceptional service and hospitality