Seasonal Market Cook: Pizza, Prep & Fast-Paced Service

The Madison Club; La Quinta (CA); On-site; USD 32,000 - 34,000; Full time

Benefits offered by this job

Competitive pay

Medical, dental, and vision

401k contribution

PTO and holidays

Employee meals

Referral incentives

Professional development

Work-family culture

Job summary

The Madison Club in La Quinta, CA is seeking a Market Cook to prepare, cook, and present high-quality menu items in a fast-paced kitchen. This full-time seasonal role runs October through June, with duties spanning setup, cooking, plating, and maintaining safety standards.

Responsibilities include stocking stations, executing orders accurately, and collaborating with expeditors and lead cooks to ensure excellent service and quality for members and guests.

Qualifications

• Experience in line/pizza/prep cook roles preferred.
• Knowledge of pizza prep, baking techniques, and food preparation methods.
• Food Handler Certification required within 7 days of hire.
• High School Diploma or Equivalent.
• Understanding food safety, sanitation, and ServSafe practices.

Responsibilities

• Set up and stock stations before service with ingredients, tools, and supplies.
• Prepare food by cutting, chopping, mixing, and making sauces or dressings.
• Cook menu items (Prepare and bake pizzas) to recipe specifications, portion sizes, and presentation standards.
• Plate to go dishes according to the head chef’s guidance.
• Execute orders from the ticket rail or kitchen display system (KDS) accurately and on time.
• Maintain cleanliness of the station, utensils, and work areas; comply with food safety and sanitation regulations.
• Monitor quality of ingredients and finished products; report shortages or issues.
• Collaborate with expeditors, lead cooks, and other station staff to ensure timely service.

Skills

Line cook experience

Pizza cooking

Prep cook

Culinary techniques

Education

High school diploma

Job description

The Madison Club in La Quinta, CA is seeking a Market Cook to prepare, cook, and present high-quality menu items in a fast-paced kitchen. This full-time seasonal role runs October through June, with duties spanning setup, cooking, plating, and maintaining safety standards.

Responsibilities include stocking stations, executing orders accurately, and collaborating with expeditors and lead cooks to ensure excellent service and quality for members and guests.