Kitchen - Lead Line Cook (FT)

DES MOINES GOLF AND COUNTRY CLUB•West Des Moines, IA

8d•$23 - $25

About The Position

Lead Line Cook – Des Moines Golf & Country Club Des Moines Golf & Country Club, a historic and family-focused private club located in West Des Moines, Iowa, is searching for our next Lead Line Cook (LLC). The LLC will be someone growing into a leadership role while working in a professional, high-quality culinary department. This position supervises and supports line cooks while ensuring all food is prepared and plated to established recipes and standards. The Club Founded in 1897, DMGCC has a rich tradition, an active calendar and membership, a very strong financial position, and a very bright future. Located in the affluent suburb of West Des Moines, the club features two 18-hole, Pete Dye-designed courses and over 1500 member families with a multi-year waitlist for golf memberships. The club has hosted the 1999 U.S. Senior Open and the 2017 Solheim Cup. Other amenities include an Olympic-sized swimming pool and aquatic center and an active racquets program with tennis and pickleball courts.

Requirements

High school or equivalent experience required.
3-5 years of cooking experience required.
1-2 years of Lead or Supervisory experience required.
Advanced cooking and knife skills required, verified by a cooking test.
Must be well-versed in a la carte food preparation with some banquet production preferred.
Must have experience at all food stations.
Be able and willing to run the pass and potentially run food during busy services.
Food Safety Training certification required.
Must have Microsoft and computer skills, specifically Excel and Word capabilities.
Full availability as a full-time culinarian, working between 40-50 hours per week.
Must be a positive, team player.

Nice To Haves

Culinary school or apprenticeship program preferred.

Responsibilities

Leads and directs line cooks, assigning tasks, and maintaining an efficient kitchen operation.
Prepare and execute menu items according to established recipes, standards, and plating guidelines.
Ability to effectively communicate with all employees.
Ensures all dishes throughout the stations are produced with consistency, quality, and proper timing.
Set up and maintain multiple kitchen stations with minimal supervision.
Ensures all closing duties are executed each night, shutting off equipment and storing food properly.
Assists with food receiving, storage, inventory rotation, and maintaining proper par levels.
Trains and mentor’s new cooks on procedures, techniques, and best safety practices.
Prepares complex menu components including soups, sauces, and garnishes.
Ensures compliance with all food safety standards, including HACCP guidelines, FIFO practices, and sanitation procedures.
Maintains high standards of cleanliness, food handling, and kitchen organization.
Communicates effectively with chefs and staff to ensure smooth service and a positive environment.
Follows all Club policies and standards.
Willingly works any station as necessary, including pantry and buffets during high-traffic Club events.
Other such duties as assigned by culinary leadership.

Benefits

Health insurance – 85% of Premium paid by the club.
Vision & Dental insurance.
401K – Traditional and Roth plans with an employer match.
Life insurance – 100% of Premium paid by the club.
Short-term and long-term disability insurance.
Free employee meals during the shift.
Free golf on Mondays.
Scholarship and professional development opportunities.
Paid time off for holidays.
Accrued paid time off.
Numerous employee appreciation events throughout the year such as donut and coffee trucks and parties.
Employee holiday bonus paid for by the membership.