Cook

The Citrus Club; La Quinta (CA); On-site; USD 40,000 - 60,000; Full time

Job summary

The Citrus Club in La Quinta, CA seeks an experienced Cook to ensure top-quality culinary service for members and guests. This Seasonal full-time role supports a la carte and private events, maintaining high standards of food preparation and presentation.

A safety-conscious, team-oriented candidate with English communication skills is essential. Responsibilities include operating multiple stations, assisting with menu and supply planning, and keeping the kitchen clean and compliant at all times.

Qualifications

• Prior experience as a Cook in a high quality/upscale environment.
• Extensive knowledge of food preparation and kitchen operation.
• Serve Safe certification is required.
• Understanding of sanitation practices.
• Must communicate in English with team members and managers.
• Team player who works closely with others.
• Demonstrates urgency and strives to exceed member expectations.

Responsibilities

• Operate broiler, pantry and saute stations; assist with purchasing and receiving.
• Consult with Sous Chef on menu requirements and supplies.
• Prepare and cook hot and cold items to specification and presentation standards.
• Portion and serve food; prepare cold side items daily.
• Perform daily high-quality food preparation and presentation.
• Assist other food prep for events as needed.
• Maintain a clean, sanitary work area and proper storage.
• Operate equipment safely and report shortages or issues.
• Assist with receiving and storage of food as necessary.
• Break down station and secure area at end of shift.

Skills

Cook experience

Food preparation

Sanitation knowledge

English communication

Teamwork

Sense of urgency

Job description

Cook

FULL TIME SEASONAL Service MOUNTAIN AND DUNES, La Quinta, CA, US

2 days ago Requisition ID: 2959

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