LINE COOK

Mesa Verde Country Club; Costa Mesa (CA); On-site; USD 28,000 - 39,000; Full time

Job summary

Mesa Verde Country Club in Costa Mesa, CA is seeking a Line Cook to prepare, cook, and plate meals for a la carte dining, banquets, and private events. You will follow recipes, maintain station setup, and ensure food safety in a fast-paced club kitchen.

The ideal candidate has basic culinary skills, reliability, and teamwork. You will support various club operations, including member events, with a focus on quality and presentation.

Qualifications

• High school diploma or equivalent preferred.
• California Food Handler Card required.
• Prior professional kitchen or culinary experience preferred.
• Ability to work in a fast-paced private club environment.

Responsibilities

• Prepare, cook, season, portion, garnish, and present food for dining and events.
• Follow club recipes, portion standards, cooking techniques, and presentation standards.
• Set up and maintain assigned stations before service.
• Maintain sanitation and food safety standards.
• Assist during high-volume service periods and events.
• Communicate promptly with culinary management regarding production needs and shortages.
• Work evenings, weekends, holidays, and major club events.

Skills

Culinary knowledge

Knife skills

Food preparation

Station organization

Food presentation

Recipe reading

Communication

Teamwork

Education

High school diploma

California Food Handler Card

Culinary training preferred

Job description

Job Title: Line CookJob DescriptionThe Line Cook is responsible for preparing, cooking, seasoning, and presenting food in accordance with Mesa Verde Country Club recipes, quality standards, portion specifications, and presentation expectations. This position supports a la carte dining, banquets, private events, member functions, employee meals, and other culinary operations as assigned.The Line Cook works as part of the culinary team to maintain timely service, consistent food quality, proper station setup, sanitation, food safety, and an organized kitchen environment. This position requires strong basic culinary skills, attention to detail, reliability, teamwork, and the ability to perform effectively in a fast-paced private country club environment.The Line Cook follows the direction of culinary management and is expected to communicate promptly regarding food quality, production needs, shortages, equipment concerns, safety hazards, and other matters that may affect service or operations.Essential Duties and ResponsibilitiesCulinary Production and Food QualityPrepare, cook, season, portion, garnish, and present food for a la carte dining, banquets, private events, member functions, employee meals, and special requests as assigned.Follow Club recipes, preparation methods, portion standards, cooking techniques, plating specifications, and presentation standards consistently.Maintain working knowledge of assigned menus, daily specials, banquet event requirements, ingredients, allergens, preparation methods, and station responsibilities.Read and follow recipes, prep lists, production sheets, banquet event orders, tickets, and written or verbal instructions accurately.Set up and maintain assigned stations with appropriate food products, ingredients, utensils, smallwares, and equipment before service.Monitor product quality, freshness, flavor, texture, temperature, appearance, and presentation throughout preparation and service.Use ovens, ranges, broilers, grills, fryers, steamers, slicers, mixers, and other kitchen equipment safely and appropriately.Wash, peel, cut, trim, portion, measure, and otherwise prepare ingredients as required.Maintain appropriate par levels and communicate product shortages, prep needs, or production concerns promptly to culinary management.Support timely and accurate execution of food orders during service.Assist other culinary employees during high-volume service periods, banquets, events, and other operational needs.Minimize waste through proper preparation, portioning, storage, rotation, and handling of food products.Notify culinary management promptly of food quality concerns, product deficiencies, equipment problems, or other issues that may affect service.A La Carte, Banquet, and Club Event OperationsSupport food preparation and service for dining outlets, banquets, weddings, golf events, holiday events, private member functions, and other Club activities as assigned.Review assigned event and production information to understand preparation, quantity, timing, plating, and service expectations.Complete assigned prep and production requirements within established timelines.Maintain readiness of assigned stations throughout service periods and events.Adapt to changing business levels, event requirements, member needs, special requests, and operational priorities.Communicate promptly with culinary management regarding production delays, shortages, timing concerns, or other service issues.Availability to work evenings, weekends, holidays, and major Club events is an essential function of this position.Food Safety, Sanitation, and ComplianceFollow all applicable food safety, sanitation, health department, and Club standards.Follow required procedures for receiving, storage, labeling, dating, cooling, reheating, holding temperatures, cross-contamination prevention, allergen awareness, and food handling.Maintain assigned workstations, equipment, prep areas, storage areas, walk-ins, and service areas in a clean, organized, sanitary, and inspection-ready condition.Follow required cleaning schedules, personal hygiene standards, glove-use requirements, and illness-reporting procedures.Use food thermometers and other required food-safety tools appropriately.Store and rotate products using appropriate food-safety and inventory practices.Report suspected food safety, sanitation, pest, contamination, or illness concerns immediately to culinary management.Maintain all required food-handler certifications and complete required food-safety training.Member and Guest ServiceSupport an exceptional member and guest dining experience through consistent food quality, attention to detail, and timely execution.Prepare member and guest special requests, dietary modifications, and allergy-related orders carefully and according to established procedures.Communicate questions or concerns regarding allergies, dietary restrictions, or special requests to culinary management before proceeding when clarification is needed.Interact with members and guests professionally and courteously when contact occurs.Maintain member confidentiality and exercise appropriate discretion.Time and Attendance / Wage and Hour ComplianceAccurately record all time worked using the Club's designated timekeeping system.Report to work as scheduled and be prepared to begin work at the scheduled start time.Accurately record meal periods and all required timekeeping activity.Take meal and rest periods in accordance with Club policy and applicable California law.Employees may not perform work during unpaid meal periods or paid rest periods.Do not perform work before clocking in, after clocking out, or at any other time that is not accurately recorded.Promptly notify management of missed punches, missed or interrupted meal or rest periods, scheduling concerns, or any time worked that may not have been properly recorded.Obtain required authorization for overtime when practicable; however, all time actually worked must be accurately reported and will be compensated in accordance with applicable law.Do not alter, omit, or inaccurately record time worked, meal periods, or other timekeeping information.Safety, Compliance, and Risk ManagementMaintain a safe, clean, organized, and hazard-free work environment.Use knives, slicers, mixers, ovens, ranges, fryers, grills, steamers, carts, chemicals, and other tools and equipment safely and in accordance with Club procedures.Follow Club safety requirements, including injury reporting, equipment safety, chemical safety, personal protective equipment, heat illness prevention, emergency procedures, and workplace violence prevention requirements.Report workplace injuries, unsafe conditions, equipment malfunctions, spills, maintenance concerns, and safety hazards promptly.Use required personal protective equipment and safe lifting practices.Follow all Club policies and procedures, including those contained in the employee handbook.Team CollaborationWork collaboratively with Line Cooks, Lead Line Cooks, Sous Chefs, the Chef de Cuisine, stewards, service employees, banquet employees, and other team members to support successful operations.Communicate clearly, respectfully, and professionally with coworkers, supervisors, managers, members, guests, and vendors.Assist team members during peak service periods, events, production needs, and operational transitions.Participate in pre-shift meetings, culinary meetings, event briefings, training programs, and other operational communications as assigned.Accept instruction, coaching, and feedback professionally and apply established culinary standards consistently.Support a positive, respectful, accountable, and team-oriented work environment.Additional ResponsibilitiesParticipate in training and development opportunities as assigned.Maintain knowledge of Club policies, procedures, culinary standards, and service expectations applicable to the position.Support special projects, menu rollouts, tastings, holiday programs, and Club events as assigned.Perform other duties consistent with the position as assigned based on business needs.The essential functions listed above are representative of the core responsibilities required for this position. The frequency and duration of these activities will vary based on operational needs and specific job assignments. This list is not intended to be exhaustive, and additional duties may be assigned based on business needs.Employees must be able to perform the essential functions of the position, with or without reasonable accommodation. Mesa Verde Country Club will engage in a timely, good-faith interactive process to identify and implement reasonable accommodations where appropriate.Required Skills and CompetenciesCulinary Knowledge and ExecutionWorking knowledge of basic cooking techniques, knife skills, food preparation methods, station setup, and food presentation.Ability to safely and consistently prepare food according to recipes, specifications, and presentation standards.Understanding of proper cooking temperatures, food quality, portion control, product freshness, and sanitation requirements.Ability to read and follow recipes, tickets, prep lists, production sheets, banquet event orders, and written instructions accurately.Ability to organize and maintain an efficient, clean, and properly stocked workstation.Ability to work efficiently while maintaining quality and accuracy during high-volume service periods.Communication and TeamworkAbility to communicate clearly and professionally with coworkers and management.Ability to work effectively as part of a culinary and service team.Ability to accept direction, feedback, and coaching appropriately.Ability to remain calm, professional, and productive under pressure.Ability to identify concerns and communicate them promptly to the appropriate supervisor.Core Competencies - All MVCC RolesDemonstrates professionalism, integrity, and respect in all interactions.Communicates effectively and appropriately.Works collaboratively and contributes to a positive team environment.Maintains reliability, accountability, and consistent attendance.Demonstrates adaptability and sound problem-solving skills.Produces accurate, thorough, and high-quality work.Shows initiative and a commitment to continuous improvement.Follows all safety, security, and organizational policies.Work Environment and Physical RequirementsThe work environment and physical demands described below are representative of those that may be encountered while performing the essential functions of this position.Work EnvironmentWork is primarily performed in kitchen, prep, storage, dining, banquet, and event environments.Work is frequently performed in close proximity to other employees in a fast-paced kitchen environment.May involve interaction with members, guests, employees, vendors, and inspectors.Requires working around food products, kitchen equipment, cleaning products, and normal commercial-kitchen conditions.Physical DemandsRequires standing and walking for extended periods during preparation, service, cleaning, and event operations.Requires the ability to bend, stoop, reach, twist, crouch, and perform repetitive motions.Requires manual dexterity to safely use knives, utensils, thermometers, smallwares, and commercial kitchen equipment.Requires the ability to occasionally lift or carry up to 50 pounds, with or without the assistance of equipment.Requires the ability to push or pull carts, racks, equipment, and supplies as necessary.Requires the ability to work at counters, prep tables, ranges, ovens, sinks, storage areas, and service lines of varying heights.Environmental ConditionsMay involve exposure to heat, steam, cold-storage areas, wet or slippery surfaces, noise, sharp objects, hot equipment, open flames, cooking oils, cleaning products, and other normal kitchen-related hazards.May require occasional work outdoors during Club events and activities.Requires use of required safety equipment and adherence to food safety, sanitation, heat illness prevention, and workplace safety procedures.Required Education, Experience, or CertificationsHigh school diploma or equivalent preferred.Prior professional kitchen, restaurant, hotel, private club, banquet, or culinary experience preferred.Demonstrated ability to safely perform basic food preparation and cooking functions.California Food Handler Card required within the timeframe prescribed by applicable law.Culinary education, apprenticeship, or formal culinary training preferred but not required.Additional certifications, training, or permits may be required based on business needs, regulatory requirements, or assigned duties.Uniform and Appearance StandardsMaintain a professional appearance and comply with all Club grooming, personal hygiene, culinary uniform, footwear, and personal protective equipment requirements.This job description is intended to describe the general nature and level of work performed. It is not intended to be an exhaustive list of all duties, responsibilities, or qualifications. Management reserves the right to modify or assign additional duties as business needs evolve.Employment with Mesa Verde Country Club is at-will. This means that either the employee or the Club may terminate the employment relationship at any time, with or without cause or notice, subject to applicable law. Nothing in this job description should be interpreted as creating a contract of employment. Only a written agreement signed by the General Manager or an authorized representative of the Club may modify the at-will nature of employment.Mesa Verde Country Club is an equal opportunity employer and makes employment decisions based on legitimate business needs, job requirements, and individual qualifications without regard to any status protected by applicable federal, state, or local law.I have reviewed and understand the essential functions and requirements of this position. I understand that I am expected to perform these duties and will notify management if I require a reasonable accommodation to do so.