Gracing the Napa River in the heart of downtown Napa, BASALT restaurant, a casual environment with a happening bar scene, phenomenal food and seamless service, and is a celebration of all things California.
Whether seated at the central bar, communal table, outdoor patio, private dining room, or expansive main dining room, diners will sample Chef Nick Sherman's soulful cooking.
His cuisine will be rooted in the freshest seasonal ingredients from the market and the restaurants garden plot seasonal California cuisine.
If joining a team of talented and passionate hospitality and culinary professionals is attractive to you this just might be the place for you!
We are currently interviewing for a Full-time Sous Chef.
The Sous Chef will set up their workstation with required mise en place, tools, equipment and supplies according to our standards.
You will prepare and produce menu items for the restaurants private dining and/or bar, following recipes and yield guides.
You will maintain the organization, cleanliness and sanitation of your work areas and equipment.
In partnership with the Executive Chef, you will be responsible for providing leadership and supervising the kitchen staff.
MINIMUM QUALIFICATIONS: Five years restaurant experience Two years experience as a Sous Chef in a high volume, upscale casual dining environment or equivalent Food handling certificate Ability to communicate in English with guests, co-workers and management to their understandingBASALT is part of Moana Restaurant Groups collection of restaurants and hotels, one of the West's leading restaurant companies, operating over 30 unique restaurants and hotels with opportunities for career growth and advancement.
We offer medical, dental, vision, a wellness program, and company discounts at our proprietary restaurants and hotels.