Lead Cook

ClubCorp•Indian Wells, CA

2d•$24 - $26

About The Position

As a Cook 2, you are responsible for setting up, preparing food, and organizing your workstation while ensuring high standards of food quality and presentation. The role includes maintaining cleanliness and sanitation, overseeing the production of food and beverage items, and managing closing and storage processes. You will work closely with Cook 1 and Cook 3 team members to support smooth kitchen operations and consistent quality. This junior-level position requires an understanding of culinary techniques and the ability to take on more complex tasks than a Cook 1 while supporting Cook 3 leadership and advanced skills.

Requirements

A minimum of 4 years of experience in a kitchen environment.
Valid Food Handler Certifications as required by state and city regulations.
Strong communication skills and the ability to follow instructions accurately.

Nice To Haves

High school diploma or equivalent.

Responsibilities

Set up, execute daily preparation, and organize the workstation.
Prepare and store food items needed for the station in accordance with company standards.
Use proper cooking techniques and consistently prepare and present daily specials, salads, entrees, and other designated menu items.
Prepare or assist in preparing meals, including soups, meats, gravies, vegetables, desserts, salads, and baked goods.
Receive and store kitchen goods as requested.
Manage items used by others, such as condiments, dressings, salsa, and soups.
Maintain cleanliness and sanitation in the work area and kitchen, including equipment, counters, tools, and waste areas.
Assist with cleaning kitchen areas, general equipment maintenance, and inventory control.
Communicate special product needs and food-quality or presentation issues to the Executive Chef or Sous Chef.
Assist with menu planning, recipe development, and product testing.
May assist in preparing and serving meals for specific dietary needs or restrictions.
May prepare complete meals for small groups or special events.
May take charge of a shift when the Sous Chef or Cook 3 is absent.
Assist in supervising and instructing Cook 1 and other team members as necessary.
May check supplies and groceries received in the work area.
Interact professionally with members and guests, accommodate changes and last-minute requests, and help deliver the three steps of service.
Address and resolve member and guest complaints professionally, notify management of issues, and practice effective service recovery.
Support fellow employees and contribute to a positive team environment.
Complete additional duties assigned by management and assist others as needed.
Follow company, club, and department policies, procedures, instructions, and safe working practices.
Maintain professionalism and a commitment to excellence in interactions with members, colleagues, and staff.
Take initiative in personal and professional growth and maintain required role-related certifications.
Address challenges using available resources and work with regional and corporate teams to support club operations.
Attend daily briefings and participate in required activities.
Wear a clean, neat uniform that meets club standards.