Pantry Cook

Hideaway Golf Club Staffing; La Quinta (CA); On-site; USD 30,000 - 34,000; Full time

Benefits offered by this job

Health, Dental, Vision, Life & Pet Ins

401K Matching Retirement Program

Paid Vacation

Sick Leave

Daily Lunch Program

Job summary

Hideaway Golf Club is seeking a Pantry Cook (Garde Manger) to expertly prepare cold items, salads, and display platings for Members and Guests in a luxury private club environment.

You will manage pantry stations, uphold safety and quality standards, and collaborate closely with culinary leadership to ensure timely, high-quality presentations across daily service and special events.

Qualifications

• One year pantry or cold prep experience preferred.
• Experience in private clubs, luxury resorts, hotels, or similar operation.
• Knowledge of HACCP and food safety principles.

Responsibilities

• Prepare, assemble, garnish, and plate pantry menu items according to recipes and standards.
• Ensure pantry stations are stocked, organized, and prepared before each service.
• Assist with opening/closing pantry procedures and maintain cleanliness.
• Support banquet events, tournaments, and special functions as assigned.
• Communicate concerns to leadership to optimize kitchen operations.

Skills

Pantry prep

Cold food handling

Teamwork

Food safety

High standards

Education

High school diploma or equivalent preferred

Tools

Ovens

Grills

Mixers

Refrigeration

Job description

Full-time

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 Pantry Cook (Garde Manger) is responsible for preparing, assembling, and presenting high-quality cold food items in accordance with Hideaway Golf Club's recipes, quality standards, and presentation guidelines. This position specializes in salads, appetizers, sandwiches, cold buffets, desserts, fruit displays, charcuterie, and other pantry menu items while maintaining 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 Pantry Cook supports daily kitchen operations by maintaining assigned pantry stations, preparing food safely and efficiently, and contributing to a clean, organized, and service-focused kitchen environment.

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

KEY RESPONSIBILITIES

Kitchen Operations

• Prepare, assemble, garnish, and plate pantry menu items according to standardized recipes and presentation standards.
• Ensure assigned pantry stations are fully stocked, organized, and prepared before each meal period.
• Assist with opening and closing pantry procedures.
• Maintain proper product freshness and readiness throughout service.
• 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 salads, appetizers, sandwiches, desserts, fruit displays, charcuterie, and other cold menu items in accordance with established recipes and presentation guidelines.
• Ensure all pantry items are prepared safely, efficiently, and within established production timelines.
• Monitor product freshness, food rotation, labeling, and storage.
• Maintain consistency in food quality, presentation, portion control, and garnish standards.
• Assist with the preparation and presentation of daily specials, seasonal features, and specialty pantry displays.

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

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
• Cold food preparation
• Salad preparation
• Sandwich preparation
• Plate presentation
• Buffet and display presentation
• Charcuterie and cheese presentation
• Dessert plating and garnish
• Fruit and vegetable carving (preferred)
• Portion control
• Food quality standards
• Product rotation (FIFO)
• Banquet pantry production
• Food safety and sanitation
• HACCP principles
• Kitchen equipment operation
• 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 one (1) year of culinary or pantry preparation experience in a private club, luxury resort, hotel, restaurant, or similar food service operation preferred.
• Previous pantry, garde manger, salad, or cold food preparation experience preferred.
• Banquet pantry production experience preferred.

Education & Certifications

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

Technical Knowledge

• Thorough knowledge of cold food preparation, pantry production, 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, assemble, garnish, and present salads, appetizers, sandwiches, desserts, charcuterie, fruit displays, and other pantry menu items while maintaining assigned pantry stations.
• Stand and walk continuously throughout commercial kitchens while preparing food, maintaining sanitation, supporting production, and ensuring food 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 Culinary Leadership, Team Members, and front-of-house staff to support efficient kitchen operations.

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 Pantry Cook regularly works around commercial kitchen equipment, refrigeration systems, sharp knives, food preparation equipment, and varying temperatures while actively preparing, assembling, garnishing, and presenting cold food items 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, and 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

Salary Description

$22-25 per hour