Cook II (Full-Time)

Desert Mountain Club•Scottsdale, AZ

14d•$21•Onsite

About The Position

Join the Culinary Team as a Cook II at Desert Mountain Club, one of the largest and most beautiful private country clubs in North America, and work under Master Chef of France, Chef Bertrand Bouquin! Why join our AMAZING Culinary Team? Desert Mountain Club features seven signature golf courses, and seven distinctive clubhouses – each with its own, unique restaurant plus banquets! You will have the opportunity to work and learn from our very passionate and experienced Chefs. Hourly wage starting at 21.00 per/hr or higher, depending on experience. We value and pay for experience! With terrific benefits like Health Insurance, FREE onsite medical clinic for all teammates & their dependents, 401k match, Free team member meals during shifts, Tuition reimbursement, and so much more! In this role, you will be responsible for the preparation and presentation of a scratch menu focused on fresh and local ingredients for a restaurant, banquets, and events. Follow the direction of the culinary leadership team in maintaining the highest standards of food quality, taste, and presentation. You will report directly to the Chef de Cuisine, Sous Chef, and Jr. Sous Chef. The ideal candidate will be a team player with a great attitude and strong work ethic. At least 2-3 years of experience in a professional full-service kitchen is required. Experience in an upscale restaurant and graduate of an apprenticeship program or culinary school preferred. Why Join the Culinary Team? Click the link below to hear real testimonials from current and former team members! https://youtu.be/0QMnTsplIPc?si=mCp-xNvylrgITb_e

Requirements

The ideal candidate will be a team player with a great attitude and strong work ethic.
At least 2-3 years of experience in a professional full-service kitchen is required.

Nice To Haves

Experience in an upscale restaurant and graduate of an apprenticeship program or culinary school preferred.

Responsibilities

Prepare and service all food items, including hot and cold, for all meal periods in the outlets, banquets, and/or catering menus according to property recipes and standards.
Ensure food meets the quality, taste, and appearance standards of DMC.
Check and complete mise en place and pars to set-up the station.
Assist chef with inventory and ordering.
Maintain a working knowledge of properly storing, rotating, and maintaining products.
Execute all duties in accordance of DMC, Servsafe, and health department standards.
Maintain walk-in coolers and food storage areas on a daily basis.
Other duties as assigned by management.