Top 55 Culinary lead Jobs in Napa, Ca

Culinary Lead-AM 6AM-230PM
THISTLE HEALTH INC —Vacaville, CA
- $23 an hour
- Management
- Basic math
- Mid-level
Quick Apply
Banquets Captain
Carneros Resort and Spa —Napa, CA
- $31.99 - $32.00 an hour
- Extended hours
- Ability to walk for extended periods
- Mid-level
- Ability to lift 50 pounds
- Disability insurance
- Health insurance
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10d
Banquet Manager
Estate Yountville —Yountville, CA
- $80,000 - $90,000 a year
- Weekends as needed
- Mid-level
- 3 years
- Hotel
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Lead Cook
Hotel Yountville —Yountville, CA
- $26 - $29 an hour
- Weekends as needed
- Mid-level
- Hotel
- US work authorization
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Executive Chef
Flamingo Resort & Spa —Santa Rosa, CA
- $115,000 - $140,000 a year
- Weekends as needed
- Spanish
- ServSafe
- 5 years
- Health insurance
- Dental insurance
Quick Apply
Service Captain
Peju Winery —Rutherford, CA
- $32 - $35 an hour
- Evenings as needed
- Mid-level
- 2 years
- Communication skills
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Executive Chef
Elsewhere Wine Bar & Lounge —Saint Helena, CA
- $115,000 - $130,000 a year
- Weekends as needed
- Mentoring
- Organizational skills
- Senior level
- Health insurance
- Paid time off
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Assistant Manager - Restaurant
Waterfront Seafood Grill —Napa, CA
- $63,966.33 - $77,034.72 a year
- Full-time
- Cooking
- Mid-level
- Supervising experience
- Paid time off
- 401(k) matching
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5d
General Manager - Hilltop Restaurant | Carneros Resort & Spa
Carneros Resort and Spa —Napa, CA
- $85,000 - $90,000 a year
- Weekends as needed
- 3 years
- Mentoring
- Senior level
Quick Apply
Executive Banquet Chef- Meritage Resort & Spa
TMR Operations, LLC —Napa, CA
- $125,000 a year
- Extended hours
- ServSafe
- 5 years
- Ability to lift 50 pounds
Restaurant Chef – Crush Ultra Lounge
TMR Operations, LLC —Napa, CA
- $80,000 a year
- Weekends as needed
- ServSafe
- 5 years
- Ability to lift 50 pounds
General Manager
Elsewhere Wine Bar & Lounge —Saint Helena, CA
- $145,000 - $155,000 a year
- Weekends as needed
- Bar
- Computer literacy
- Bachelor of Science
- Health insurance
- Paid time off
Quick Apply
Restaurant Chef – Crush Ultra Lounge
Meritage Resort —Napa, CA
- $80,000 a year
- Weekends as needed
- ServSafe
- 5 years
- Ability to lift 50 pounds
- Health insurance
- Dental insurance
Quick Apply
2h
Sous Chef | FARM Restaurant | Carneros Resort & Spa
Carneros Resort and Spa —Napa, CA
- $80,000 - $90,000 a year
- Weekends as needed
- 3 years
- Mentoring
- Experience equivalent to degree accepted
Quick Apply
Cook II
PEREGRINE YOUNTVILLE MANAGEMENT LLC —Yountville, CA
- $24 - $26 an hour
- Weekends as needed
- Mid-level
- Hotel
- US work authorization
Quick Apply
Hotel Sous Chef
MacArthur Place —Sonoma, CA
- $75,000 - $80,000 a year
- Extended hours
- Ability to walk for extended periods
- Mid-level
- Hotel
- Employee discount
Quick Apply
13h
Sous Chef
Silver Oak Cellars LLC —Oakville, CA
- $64,000 - $78,000 a year
- Weekends as needed
- Clean driving record
- Office
- 8 years
Quick Apply
In-Room Dining & Mini Bar Manager
Boardwalk IG Management LLC —Yountville, CA
- $75,000 - $80,000 a year
- 3 years
- Recruiting
- Senior level
Quick Apply
Assistant Restaurant Manager
Boardwalk IG Management LLC —Yountville, CA
- $58,000 - $72,000 a year
- Weekends as needed
- Ability to walk for extended periods
- Sanitation
- Mid-level
Quick Apply
8d
Recovery Culinary Coordinator /Cook
Women's Recovery Services —Santa Rosa, CA
- $51,399.93 - $61,900.99 a year
- Part-time
- Mid-level
- Continuous improvement
- Children
Quick Apply
2d

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Culinary Lead-AM 6AM-230PM

THISTLE HEALTH INC -
Vacaville, CA

Quick Apply

Job Details

$23 an hour

Qualifications

Food and beverage product quality management
Nutrition
Kitchen health and safety standards
Recipe adherence
Chemical handling safety procedures
Performance dashboards
Staff supervision
Fire safety protocols implementation
Quality records maintenance
Maintaining an organized workspace
Management
Food service health code compliance
Team supervision
Phone communication
Food service cleaning
Labeling
Basic math
Slack
Employee relationship building
Mid-level
Quality control audit
Manufacturing standard operating procedures
Food allergen management
Food safety sanitizing procedures
Quality assurance standard operating procedures
Production planning
Team training
Kitchen staff training
Compliance documentation
Implementation of OSHA safety standards

Full Job Description

TITLE: Lead, Culinary

DEPARTMENT: Kitchen

REPORTS TO: Supervisor, Culinary

WHO WE ARE:

Thistle makes it easy to eat well – without overthinking it. Thistle was founded in 2013 with a mission to help people get and stay healthy while improving the sustainability of our food system. Thistle delivers fully prepared, healthy-by-default meals, snacks, desserts, and organic cold-pressed juices. We believe the health of people starts with eating real, whole foods, in the right balance, without the friction. We’re building a future where nutritious, sustainable food is accessible, craveable, and part of everyday life.

About the Role

Reporting to the culinary supervisor, the culinary lead is responsible for supervising a team consisting of Culinary Associates and dishwashers. Culinary leads ensure that the cooking, cooling, and staging functions are performed in compliance with the assigned recipes. They maintain continuity of workflow on the kitchen floor, which includes prep, hotline, staging, Kitchen cooling QC, and dish room.

How You’ll Make a Difference

PEOPLE SUPPORT:

Support Production Leadership in overseeing the production process on the kitchen floor, which includes:
- Production execution, Quality Control/Quality Assurance, and time tracking.
- Ensure employees are following GMPs, products are consistently produced and controlled according to policy.
- Maintain working knowledge of current standards and processes with the assistance of implementation of new and existing SOPs and policies across production teams; ensure processes and policies are adhered to at all times.
- Assist on training, instruction, and support on all kitchen equipment.
- Maintain a positive work environment with encouraging and supportive leadership.
- Communicate with supervisors and managers any concerns regarding staff members' concerns or frustrations.

PRODUCTION FUNCTIONALITIES:

Driving and pushing the culinary team for better efficiency and accuracy in meeting targeted goals and deadlines for the shift.
Organizing the staging area with the correct components and materials via requisitions
Understanding and communicating which meal SKU the line will be working on and addressing any major allergies, meal specifics, and/or other pertinent information
Ensure that sanitation buckets, cleaning solutions, and materials are on the line prior to culinary production, and make sure all GMPs are followed.
Understand the targeted weight volume needed to fulfill meals and anticipate early enough to provide the Kitchen ample time to supplement the short called-out
Ensure all documentation, Quality Control, and Quality Assurance are conducted, completed, and submitted after the end of the shift.
Communicating break and lunchtime allotted and expectations of when to return to the kitchen floor or dish pit. Ensuring that all associates returning are on time and are accounted for.
Updating and utilizing digital tools such as OKRA, Galley, Culinary Production Schedule, and other digital tools needed with accurate weights binned, times on projects, progression of numbers in real-time.
Submit all Documentation to the Quality Control office daily. Ensure that Meal Components are properly labeled with the correct amount, date, meal code, & Allergy stickers.
Identify and communicate all shorts, including, but not limited to, bin weights, components, meal count shorts, etc.
Proper updates and communication are needed on Slack, face to face between all departments, emails and/or other necessary methods, such as the call-out line, phone, meetings, etc.
Report all broken equipment, broken smallwares, and maintenance repair needs to the Supervisor or the Manager
Understanding and communicating which meal the team will be working on and address any major allergies, meal specifics and/or other pertinent information
Properly store all ingredients, separate different allergens from each other and from non-allergens.
Assist with the culinary department on cleaning and sanitizing all working areas within the kitchen department.
Additional duties that may be assigned

SAFETY & OSHA COMPLIANCE:

Attend consistent safety meetings once per week, keeping track of policy changes and rollouts
Support Kitchen leadership in ensuring OSHA compliance standards are adhered to at all times by staff
Support Kitchen leadership with internal QA audit initiatives.
Respond to Safety hazards and report to Kitchen leadership
Understanding of how to safely use cleaning agents and disposing them properly.
Apply safety procedures and practices when working in the facilities.
Apply Fire Prevention procedures.
Apply proper lifting techniques.
Knowing work area hazards.

Who You Are

Master in executing food prep production tasks with minimal / no supervision and guidance
Master in reading and executing recipes accurately
Highly proficient in executing all four (4) culinary competencies without supervision: Prep, Hotline, blixer, and Staging.
Strong proficiency in operating all commercial/manufacturing cooking equipment
Highly proficient in understanding and updating all Culinary Dashboards
Comprehensive ability to pull and print Kitchen Printouts and recipes from digital sources.
Ability to properly label, tag, and verify materials accordingly with minimal supervision
Ability to communicate Culinary needs and challenges to the appropriate stakeholders with minimal supervisor and guidance
Strong leadership skills in managing associates on the floor to hit throughput targets and efficiency goals in a supportive and encouraging environment.
Strong communication skills that put compliance first
Ability to balance empathetic and direct feedback in order to both support and advocate for the team and maintain consistent standards of performance.
Able to escalate Employee-related concerns and/or issues to the appropriate parties with clear documentation and follow through
Ability to form effective working relationships with a cross-functional team
Ability to adhere to company SOPs and implement new initiatives as needed
High proficiency in knowing different types of allergens
Master in knife skills, flavor profiles, some nutritional knowledge, and product knowledge.
Understanding simple math equations.

Our Culture

Diversity, equity, and inclusion are essential values at Thistle. We know we do our best and most impactful work when we feel we are represented and belong. We're proud to actively recruit and hire talented people from a wide variety of backgrounds and experiences. We do not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”), including, but not limited to, race, ethnicity, citizenship, national origin, color, hairstyles, hair texture, religion or religious creed, age, sex (including pregnancy), gender identity, sexual orientation, physical or mental disability, veteran or active military status, marital status, criminal record, genetics, retaliation, sexual harassment or any other characteristic protected by applicable law.

Quick Apply

Refine Your Search

culinary lead jobs in napa, ca

Culinary Lead-AM 6AM-230PM

Banquets Captain

Banquet Manager

Lead Cook

Executive Chef

Service Captain

Executive Chef

Assistant Manager - Restaurant

General Manager - Hilltop Restaurant | Carneros Resort & Spa

Executive Banquet Chef- Meritage Resort & Spa

Restaurant Chef – Crush Ultra Lounge

General Manager

Restaurant Chef – Crush Ultra Lounge

Sous Chef | FARM Restaurant | Carneros Resort & Spa

Cook II

Hotel Sous Chef

Sous Chef

In-Room Dining & Mini Bar Manager

Assistant Restaurant Manager

Recovery Culinary Coordinator /Cook

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TITLE: Lead, Culinary

DEPARTMENT: Kitchen

REPORTS TO: Supervisor, Culinary

WHO WE ARE:

About the Role

How You’ll Make a Difference

Who You Are

Our Culture

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