Line Cook - Luxury Private Club Kitchen, High-Volume

Hideaway Golf Club Staffing; La Quinta (CA); On-site; USD 30,000 - 34,000; 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 prepare, cook, and plate menu items in accordance with our recipes, quality standards, and presentation guidelines. You will support daily kitchen operations, maintain stations, and ensure safety and sanitation throughout service.

Under supervision of the Executive Chef and culinary leadership, you will contribute to a clean, organized, service-focused kitchen environment and deliver exceptional dining experiences for Members and Guests.

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.
• Current Riverside County Food Handler Card is required.

Responsibilities

• Prepare, cook, plate, and expedite food according to standardized recipes and presentation standards.
• Monitor food quality, consistency, presentation, and portion control throughout service.
• Maintain clean, organized, and service-ready workstations.
• Support banquet functions, tournaments, and special events as assigned.
• Communicate effectively with Culinary Leadership and Team Members to ensure smooth operations.
• Ensure compliance with health regulations and sanitation standards.

Skills

Teamwork

Attention to Detail

Adaptability

Communication Skills

Professionalism

Time Management

Education

High school diploma or equivalent preferred

Riverside County Food Handler Card

Tools

Ovens, Grills, Fryers

Kitchen Equipment Operation

FIFO knowledge

Job description

Hideaway Golf Club is seeking a Line Cook to prepare, cook, and plate menu items in accordance with our recipes, quality standards, and presentation guidelines. You will support daily kitchen operations, maintain stations, and ensure safety and sanitation throughout service.

Under supervision of the Executive Chef and culinary leadership, you will contribute to a clean, organized, service-focused kitchen environment and deliver exceptional dining experiences for Members and Guests.