Lead Cook

The Bridges Golf Club; San Ramon (CA); On-site; USD 35,000 - 50,000; Part time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

Paid vacation

Employee perks

Job summary

The Bridges Golf Club in San Ramon, California, is seeking a Lead Cook to coordinate daily kitchen operations. Responsibilities include directing culinary staff, maintaining cleanliness, and preparing dishes following recipes. A minimum of 1-2 years in a high-volume environment and food safety certification are preferred. The position offers flexible hours, medical benefits, and employee perks, making it an exciting opportunity for culinary professionals.

Qualifications

• 1-2 years of experience in a high-volume, high-energy food environment.
• Working knowledge of food safety, sanitation laws, and regulations.
• Ability to stand for long periods and lift up to 30 pounds.

Responsibilities

• Lead culinary staff to ensure smooth kitchen operations.
• Prepare food to menu specifications ensuring consistency.
• Maintain cleanliness and sanitation in the kitchen.

Skills

Food safety certification

Verbal communication

Teamwork

Organizational skills

Attention to detail

Job description

Lead Cook

This position coordinates culinary activities within the kitchen with primary responsibility for coordinating the daily operations of the kitchen line, including, but not limited to, leading and directing the work of culinary line staff, exemplifying and training the culture, developing relationships, and monitoring activities and services to ensure the kitchen line is operating to plan.

Responsibilities

• Lead and direct culinary staff to ensure smooth operations including set up, service and clean up. Coordinate, train, and monitor performance of culinary staff.
• Provide organization, instruction, guidance and communication.
• Maintain a clean, safe and sanitary facility by adhering to food quality standards and sanitation regulations.
• Prepare the line for service by estimating meal period food requirements and procuring all products from storage.
• Work hot or cold line stations and cook and prepare food to recipe, ensuring consistency and profitability by following recipe cards and menu specifications.
• Wash, peel, slice and mix vegetables, fruits or other ingredients for salads, cold plates and garnishes; carve and slice meats and cheese.
• Adjust thermostat controls to regulate temperature of ovens, broilers, grills and steam kettles. Observe and test foods being cooked by tasting, smelling and inserting thermometer.
• Measure and mix ingredients according to recipe to prepare soups, salads, gravies, salad dressings, desserts, sauces and casseroles.
• Bake, roast, broil and steam meats, fish, vegetables and other foods. Add seasoning to foods during mixing or cooking.
• Portion food on serving plates, adding gravies, sauces and garnishes according to menu specifications.
• Butcher chickens, fish and shellfish; cut, trim and bone meat prior to cooking.
• Bake bread, rolls, cakes and pastries.
• Receive and check in purchased items to ensure accuracy. Examine food and supplies to ensure quality and quantity meet established standards and specifications.
• Scrape food from dirty dishes, rack china, glassware and flatware and wash by hand or on dishwashing machine.
• Wash dishes, pots, pans and trays.
• Transport supplies and equipment between storage and work areas. Return all clean kitchen utensils and equipment to proper storage location. Clean kitchen equipment.
• Wash worktables, walls, refrigerators and meat blocks. Reorganize work area in preparation for the next shift. Segregate and remove trash and garbage, placing them in designated containers. Take out trash and recycling. Clean and maintain interior and exterior trash area. Sweep and mop floors.
• Assist with new employee training by positively reinforcing successful performance and providing respectful and encouraging instruction.
• Comply with organizational sustainability standards (when applicable).
• Comply with organizational policies and job standards.
• Complete all other duties as assigned.

Minimum Requirements

• At least 1–2 years of related experience in a high‑volume, high‑energy food and beverage environment.
• Working knowledge of state and federal laws and regulations related to food, safety, and sanitation.
• Availability to work nights and weekends as needed.
• Ability to stand for long periods of time, walk, squat, reach, and use hands to handle objects, tools, or controls.
• Occasional lifting or moving up to 30 pounds.
• Specific vision abilities required: close vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

Preferred Skills & Qualifications

• Food safety certified.
• Strong verbal, written, and interpersonal communication skills.
• Ability to prioritize tasks and move through them quickly.
• Strong organizational skills and diligent attention to details.
• Ability to make decisions and work independently, as well as with a team.

Benefits

Medical, Dental, Vision, Paid Vacation and Employee Perks.

Status Type

Full Time or Part Time.