Saute Cook

Twice; Indio (CA); On-site; USD 30,000 - 33,000; Part time

Job summary

The Gourmet Sauté Cook at Indian Wells Golf Resort is a seasonal, part-time role responsible for preparing high-quality sautéed dishes in a fast-paced gourmet kitchen, following established recipes, presentation standards, and ticket-time expectations.

Ideal candidate has strong knife skills, knowledge of sauté techniques, and the ability to work under pressure during busy services. The position offers $22.00-$24.00 per hour and requires FIFO and adherence to food safety guidelines.

Qualifications

• Proficiency with knife skills and basic butchery.
• Expertise in sauté techniques, reductions, pan sauces, deglazing.
• Ability to cook proteins to exact temperatures and maintain consistency.
• Knowledge of flavor balance, seasoning, and sauce preparation.
• Ability to follow standardized recipes while maintaining presentation.
• Capable of working efficiently under pressure during high-volume services.

Responsibilities

• Set up and maintain the sauté station with mise en place before service.
• Cook sautéed proteins, vegetables, sauces, and specialty dishes per recipes.
• Maintain temperatures, seasoning, texture, flavor, and plating.
• Read tickets and manage timing for service.
• Coordinate with expo, grill, pantry, and other stations to ensure courses.
• Label, date, store, and rotate food using FIFO.
• Follow all food safety and sanitation procedures.
• Assist with prep, banquet production, and other culinary tasks.
• Support cooks and train others when needed.

Skills

Knife skills

Sauté techniques

Cook proteins to temps

Flavor balance

Follow recipes

Work under pressure

Job description

Indian Wells Golf Resort located in Indian Wells, California is pleased to announce an excellent career opportunity for a seasonal part-time Sauté Chef! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast-paced hospitality-focused property organization. As part of Troon, you will contribute to a global leader in golf and community management.

Ideal Candidate

A skilled and disciplined cook who takes pride in gourmet food, understands the importance of consistency, and can maintain high standards of quality and execution during both regular and high-volume service. This is a seasonal position with an expected duration of six months or less.

$22.00 - $24.00 per hour

Position Summary

The Gourmet Sauté Cook is responsible for preparing and executing high-quality sautéed dishes according to established recipes, presentation standards, and ticket-time expectations. This position requires strong culinary technique, attention to detail, consistency, and the ability to perform effectively in a high-volume gourmet kitchen.

Key Responsibilities

• Set up and maintain the sauté station with proper mise en place before service.
• Execute sautéed proteins, vegetables, sauces, pasta, and specialty dishes according to recipes and chef specifications.
• Maintain proper cooking temperatures, seasoning, texture, flavor, and presentation.
• Read and prioritize tickets accurately while maintaining appropriate ticket times.
• Communicate clearly with the expo, chef, and other stations during service.
• Coordinate timing with grill, pantry, fryer, and other stations to ensure complete and properly coursed plates.
• Taste food regularly and make appropriate adjustments under the chef direction.
• Maintain consistent portion sizes and plating standards.
• Monitor product quality and notify the supervisor of shortages, quality concerns, or potential 86 items.
• Properly label, date, store, and rotate food using FIFO
• Maintain a clean, organized, and sanitary workstation throughout the shift.
• Follow all food safety, sanitation, and temperature-control procedures.
• Assist with prep, banquet production, specials, and other culinary responsibilities as needed.
• Help control food waste through proper portioning, storage, and product utilization.
• Support and train cooks when requested.

Required Culinary Skills

• Strong knife skills and basic butchery knowledge.
• Knowledge of sauté techniques, reductions, pan sauces, deglazing, and proper temperature control.
• Ability to cook proteins to specified temperatures and maintain consistency.
• Understanding flavor balance, seasoning, and sauce preparation.
• Ability to follow standardized recipes while maintaining presentation standards.
• Ability to work efficiently under pressure during busy services.

Performance Expectations

• Quality: Every plate meets the restaurant's standards for flavor, texture, temperature, and presentation.
• Consistency: Recipes, portions, and plating are executed consistently every shift.
• Speed: Maintains appropriate ticket times without sacrificing quality.
• Organization: Station remains clean, stocked, and service ready.
• Communication: Communicates clearly and professionally with the kitchen team.
• Ownership: Takes responsibility for the sauté station and proactively addresses problems.
• Teamwork: Supports other stations and contributes to a positive, professional kitchen environment.

Physical Requirements

• Ability to stand and work for extended periods.
• Ability to lift and carry kitchen supplies and equipment.
• Ability to work in a hot, fast-paced kitchen environment.
• Ability to safely handle knives, hot pans, cooking equipment, and other kitchen tools

Certificates/Licenses

• SERV Safe Certified (Food handler & Alcohol) or RBS equivalent.

About Troon

Founded in 1990 and headquartered in Scottsdale, AZ, Troon is the world's largest professional club management company, that specializes in services in golf, hospitality, and residential communities. With more than 900 locations in 45+ states and 27+ countries, Troon is a leading employer in hospitality. Guided by values that emphasize being infectiously energetic, consciously kind, and humbly prosperous, Troon offers professionals the opportunity to grow and succeed within a globally respected organization. Learn more at www.troon.com.