Line Cook

Hideaway-Golf-Club; La Quinta (CA); On-site; USD 38,000 - 56,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Life insurance

Pet insurance

401K matching

Paid vacation

Sick leave

Daily lunch program

Job summary

Hideaway Golf Club is seeking a Line Cook to join our culinary team in La Quinta, CA. You will prepare, cook, plate, and expedite menu items according to our recipes, quality standards, and presentation guidelines, while maintaining station setup and kitchen organization.

Under guidance of the Executive Chef and Culinary Leadership, you will support daily operations, ensure food safety, and contribute to high-volume production with professionalism and teamwork to create exceptional experiences

Qualifications

• Minimum of two (2) years of culinary experience in a private club, luxury resort, hotel, or upscale restaurant preferred.
• Previous line cook experience preferred.
• High-volume culinary experience preferred.

Responsibilities

• Prepare, cook, plate, and expedite food according to standardized recipes and presentation standards.
• Ensure stations are stocked, organized, and prepared before service.
• Monitor food quality, consistency, and portion control during service.
• Maintain clean, organized workstations and assist with opening/closing procedures.
• Support banquet functions, tournaments, and special events as assigned.
• Communicate operational concerns to Culinary Leadership as appropriate.

Skills

Knife skills

Classical & modern cooking

Food safety & sanitation

High-volume cooking

Plate presentation

Kitchen station management

Education

High school diploma or equivalent

Riverside County Food Handler Card

Job description

Description

Non-Exempt | Full-Time Employees Receive Health, Dental, Vision, Life & Pet Insurance
401K Matching Retirement Program | Paid Vacation | Sick Leave | Daily Lunch Program

REPORTS TO: Executive Chef, Chef de Cuisine, Banquet Chef, Sous Chef, or Lead Line Cook, as assigned

POSITION SUMMARY

The Line Cook is responsible for preparing, cooking, and presenting menu items in accordance with Hideaway Golf Club's recipes, quality standards, and presentation guidelines. This position actively participates in food preparation, station setup, cooking, plating, and kitchen organization while detail and ensuring exceptional food quality, consistency, sanitation, and operational efficiency.

Working under the direction of the Executive Chef, Chef de Cuisine, Banquet Chef, Sous Chef, or Lead Line Cook, the Line Cook supports daily kitchen operations by maintaining assigned stations, preparing food safely and efficiently, and contributing to a clean, organized, and service-focused kitchen environment.

The Line Cook demonstrates professionalism, teamwork, and attention to detail while helping deliver exceptional dining experiences for Members and Guests.

KEY RESPONSIBILITIES

Kitchen Operations

• Prepare, cook, plate, and expedite food according to standardized recipes and presentation standards.
• Ensure assigned stations are properly stocked, organized, and prepared before each meal period.
• Monitor food quality, consistency, presentation, and portion control throughout service.
• Maintain assigned workstations in a clean, organized, and service-ready condition throughout each shift.
• Assist with opening and closing kitchen procedures.
• Support banquet functions, tournaments, and special events as assigned.
• Communicate operational concerns to the Lead Line Cook or Culinary Leadership as appropriate.

Food Quality & Production

• Prepare menu items in accordance with established recipes, production methods, quality standards, and presentation guidelines.
• Ensure all food is prepared safely, efficiently, and within established service timelines.
• Monitor product freshness, food rotation, labeling, and storage.
• Assist with recipe execution, daily specials, and menu features.
• Maintain consistency in food quality and presentation throughout each service.

Teamwork & Support

• Demonstrate professionalism, teamwork, and accountability throughout each shift.
• Support fellow Culinary Team Members during food preparation and service.
• Assist with training new team members as requested.
• Reinforce Club standards for food quality, sanitation, safety, and kitchen organization.
• Communicate effectively with fellow Team Members to support efficient kitchen operations.

Inventory & Organization

• Assist with inventory counts and product organization.
• Monitor product rotation using FIFO principles.
• Notify Culinary Leadership of inventory shortages or quality concerns.
• Maintain clean, organized, and properly stocked workstations.

Safety & Compliance

• Follow all federal, state, and local health regulations, HACCP standards, sanitation requirements, food safety protocols, and Club policies.
• Maintain a clean, safe, and organized workstation throughout each shift.
• Properly operate and maintain kitchen equipment.
• Report safety concerns, equipment issues, or maintenance needs promptly.

Communication & Collaboration

• Communicate effectively with Culinary Leadership and Team Members.
• Support seamless coordination between kitchen stations and front-of-house operations.
• Assist with accommodating Member dietary restrictions and special requests.
• Perform additional duties as assigned.

MEMBER SERVICE & PROFESSIONAL STANDARDS

• Demonstrate genuine passion for hospitality while creating memorable dining experiences that consistently exceed Member expectations.

CULINARY PERFORMANCE EXPECTATIONS

• Demonstrate professionalism, teamwork, accountability, and a strong work ethic.
• Maintain high standards of food quality, consistency, cleanliness, and organization.
• Support efficient kitchen operations.
• Reinforce food safety, sanitation, and quality standards.
• Maintain a positive, respectful, and collaborative work environment.

CULINARY KNOWLEDGE & TECHNICAL EXPERTISE

• Knife skills
• Classical and modern cooking techniques
• Food preparation and production
• Recipe execution
• Portion control
• Plate presentation
• Food quality standards
• Kitchen station management
• Product rotation (FIFO)
• Food safety and sanitation
• HACCP principles
• Kitchen equipment operation
• Banquet production support
• High-volume food production
• Production timing and coordination
• Luxury private club hospitality standards

CORE COMPETENCIES

• Member Focus
• Hospitality
• Professionalism
• Teamwork
• Communication Skills
• Accountability
• Problem Solving
• Emotional Intelligence
• Operational Excellence
• Integrity
• Adaptability
• Attention to Detail
• Dependability
• Initiative
• Organization
• Time Management

Requirements

Experience

• Minimum of two (2) years of culinary experience in a private club, luxury resort, hotel, or upscale restaurant preferred.
• Previous line cook experience preferred.
• High-volume culinary experience preferred.

Education & Certifications

• High school diploma or equivalent preferred.
• Current Riverside County Food Handler Card.

Technical Knowledge

• Thorough knowledge of culinary techniques, food preparation, recipe execution, and kitchen operations.
• Knowledge of food safety, sanitation, HACCP principles, and applicable health regulations.

Professional Skills

• Demonstrated ability to work effectively as part of a professional Culinary Team.
• Strong communication and interpersonal skills.
• Ability to remain calm and organized in a fast-paced environment.
• Strong attention to detail and commitment to quality.

Professional Expectations

• Maintain a polished and professional appearance in accordance with Club grooming and uniform standards.
• Demonstrate professionalism, accountability, integrity, and sound judgment.

Additional Eligibility Qualifications

• Food safety, alcohol service, wine service, or hospitality certifications are beneficial.
• Commitment to delivering exceptional Member service and maintaining luxury hospitality standards.

Work Authorization/Security Clearance

• Proof of eligibility to work in the United States.
• Criminal and civil background clearance.

HIDEAWAY SERVICE CULTURE

At Hideaway Golf Club, hospitality is more than service—it is creating meaningful experiences for our Members and Guests. Team Members are expected to provide service that is warm, genuine, attentive, and professional while upholding the standards of excellence associated with a premier private club. Every interaction should reflect our commitment to respect, professionalism, personalized service, and exceptional Member experiences.

PHYSICAL REQUIREMENTS

• Prepare, cook, plate, and expedite food while maintaining assigned kitchen stations and contributing to daily food production.
• Stand and walk continuously throughout commercial kitchens while monitoring production, sanitation, staffing, and quality.
• Operate commercial kitchen equipment including ovens, grills, fryers, steamers, mixers, slicers, and refrigeration equipment.
• Lift, carry, push, and pull food products, cookware, equipment, and supplies weighing up to 50 pounds.
• Frequently bend, reach, kneel, stoop, and twist while preparing food and assisting Culinary Team Members.
• Taste and evaluate food products to ensure quality, seasoning, consistency, and presentation.
• Work safely around hot surfaces, steam, open flames, and refrigeration equipment.
• Read recipes, production schedules, and operational documents.
• Communicate continuously with Members, Guests, Team Members, and supervisors.

Work Environment

This job operates throughout Hideaway Golf Club's culinary operations, including The Key, the main kitchen, banquet production areas, employee dining facilities, storage areas, and other culinary workspaces. The Line Cook regularly works around commercial kitchen equipment, hot surfaces, steam, sharp knives, refrigeration systems, and varying temperatures while actively participating in food preparation, cooking, plating, and service in a fast-paced hospitality environment.

AAP/EEO Statement

Hideaway Golf Club provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

EOE/Drug Free Workplace