Cook

PGA WEST Greg Norman; La Quinta (CA); On-site; USD 42,000 - 66,000; Full time

Job summary

PGA WEST Greg Norman in La Quinta, CA is seeking a Cook to prepare high-quality dishes for Members and guests, both à la carte and catered events. The Cook will maintain consistent food preparation and plating, ensure sanitation, and support a safe kitchen environment while collaborating with the culinary team to exceed guest expectations.

The role requires experience as a cook, ServSafe certification, and a strong understanding of sanitation practices, with a focus on teamwork and urgency in a

Qualifications

• Prior experience as a Cook required.
• Knowledge of food preparation and kitchen operations in upscale environments.
• ServSafe certification is required.
• An understanding of sanitation practices.
• Ability to communicate in English with team members and managers.
• Must be a team player with a sense of urgency and strive to exceed member expectations.

Responsibilities

• Operate broiler, pantry and sauté stations; assist with purchasing and receiving.
• Consult with Sous Chef for menu requirements and supplies.
• Prepare and cook food, including a la carte items, with proper presentation and sanitation.
• Portion food and deliver to servers on order.
• Prepare cold side items according to menus and specials.
• Make daily preparations of menu items with high quality presentation.
• Assist in other food preparation for events as needed.
• Maintain a clean and safe kitchen area and storage spaces.

Skills

Cook experience

Sanitation knowledge

ServSafe certification

English communication

Team player

Customer focus

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Cook

POSITION SUMMARY

The Cook is responsible for ensuring the highest quality of culinary services for our Members and guests. This Employee Partner supports a la carte and private event food production. In addition, s/he maintains consistent food preparation and plate presentation for a la carte venues and catered events. The Cook also maintains a clean and safe work environment at all times of the day, helping to ensure the safety of fellow Employee Partners.

EXPERIENCE, EDUCATION AND SKILLS REQUIRED

• Prior experience as a Cook required.
• This position requires considerable knowledge and experience in food preparation, and kitchen operation in high quality/upscale environment.
• Serve safe certification is required
• A sound understanding of sanitation practices
• Able to understand and communicate in English and must be able to communicate effectively to team members and managers
• Possess a team member spirit and work closely with others
• Have a sense of urgency and strives to exceed member expectations

ESSENTIAL RESPONSIBILITIES

• Working knowledge of broiler, pantry and sauté stations. As well as purchasing and receiving. Must have reliable transportation. Ability to foster strong relationships with members and employees.
• Confers with Sous Chef for menu requirements, and food supplies for preparation.
• Prepares and cooks food, including a la carte items, according to specifications, proper presentation, and in a required sanitary manner.
• Portions food and issues to server upon order.
• Prepares all cold side items according to menus and specials.
• Makes daily preparations of menu items in a high quality and presentation manner.
• Assists in other food preparation (hot or cold) for other events as needed.
• Cleans work area when cooking is completed. Assists in keeping kitchen area clean, including walk-in freezers and dry storage areas.
• Operates equipment in safe and sanitary manner.
• Reports to Sous Chef or other supervisor on food supply shortage or any other problem at the station.
• Assists in receiving and storage of food when necessary.
• Performs other duties as requested.
• Cooks hot side food items for banquets and assists other cooks in food preparation as needed.
• Breaks down the station in the end of each shift: turns off all equipment and lights, locks storage areas.

PHYSICAL AND MENTAL DEMANDS

Must be able to lift at least 50 lbs and stand for long durations of time.

TYPICAL WORKING CONDITIONS

Kitchen environment, heat and cold exposure