Job Details

Line Cook

Desert Highlands Association/Golf Club is looking to grow their culinary team and make it even more awesome than it already is!

We're seeking a dedicated line cook to assist in preparing high-quality dishes across all food outlets. You'll maintain cleanliness, ensure timely delivery, and uphold preparation standards under the direction of our executive chef.

Job description: Responsible for the set-up and preparation of all breakfast, lunch, or dinner items served from the line. Reports to the executive chef and sous chef.

Essential duties and responsibilities:

• Prepare and cook menu items accurately, following recipe cards, presentation standards, and portion control guidelines.
• Ensure all food leaving the kitchen is of the highest quality before service.
• Set up and maintain a clean, organized, and well-stocked station; verify station readiness at least 15 minutes prior to service.
• Take inventory of station items and determine necessary prep; ensure all food items are properly covered, dated, rotated, and stored to minimize waste and maintain quality.
• Monitor cooking times and temperatures to meet club standards and food safety protocols.
• Collaborate effectively with kitchen staff and communicate special requests, changes, or quality concerns to supervisors.
• Assist with receiving, storing, and rotating supplies; report inventory needs, temperature issues, or production concerns.
• Support banquet and catering setup as needed; complete prep work such as chopping, portioning, and assembling during slow periods or as directed.
• Attend all kitchen staff meetings and follow supervisor instructions at the start of each shift.
• Follow all sanitation, health, and safety procedures for equipment use and cleaning.
• Clean and restock station, equipment, and storage areas at the end of each shift; return unused food to proper storage and check out with supervisor before leaving.
• Keep walk-ins and storage areas organized at all times; maintain par stocks, adjusting production based on business levels.
• Adapt to schedule changes or shift adjustments to meet business demands.
• Perform other duties as assigned.

Requirements:

• Culinary degree a plus but not mandatory
• Present a positive, professional image.
• Must be self-motivated and customer service oriented.
• Strong interpersonal as well as written and oral communication skills.
• Reliable and predictable attendance.
• Ability to develop and maintain awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.

Must be able to work holidays and weekends.