Line Cook-AM

PGA WEST PRIVATE CLUBHOUSE; La Quinta (CA); On-site; USD 30,000 - 33,000; Part time

Job summary

PGA WEST PRIVATE CLUBHOUSE in La Quinta, CA is seeking a Line Cook-AM to support a la carte service and private events. The role emphasizes high-quality food production, consistent plate presentation, and a safe, clean kitchen environment for Members and guests.

Applicants should have prior cook experience, Serve Safe certification, and strong English communication. Teamwork, urgency, and reliability are essential to meet banquet and daily service demands.

Qualifications

• Prior experience as a Cook in a high-quality/upscale environment.
• Serve Safe certification is required.
• Strong understanding of sanitation practices.
• Able to communicate in English with team members and managers.

Responsibilities

• Operate broiler, pantry, and sauté stations; assist with purchasing and receiving.
• Coordinate with Sous Chef on menu requirements and supplies.
• Prepare and cook food to specifications with proper presentation and sanitary methods.
• Portion food and serve to servers; prepare cold items as needed.
• Maintain cleanliness of the kitchen and equipment; break down stations at shift end.

Skills

Prior cook experience

Serve Safe certification

Sanitation knowledge

English communication

Team player

Sense of urgency

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.

Line Cook-AM

Seasonal PT Service PGA WEST- PRIVATE, La Quinta, CA, US

4 days ago Requisition ID: 2925

Salary Range: $22.00 To $24.00 Hourly

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