Line Cook - PG Clubhouse

PEACOCK GAP HOLDINGS LLC•San Rafael, CA

48d•$19 - $20•Onsite

About The Position

The Line Cook turns prepped ingredients into finished dishes for service to guests at Peacock Gap Golf Club’s Clubhouse. The role involves preparing and presenting customer orders according to established recipes, portions, cooking methods, quantities, and presentation standards. The cook stocks and manages their station, handles and stores food safely, and works with kitchen supervisors and Front and Back of the House teammates. Peacock Gap Golf Club is in San Rafael, California, and includes a championship-level golf course, a full-service restaurant, and an event center. The position is part-time, with a stated pay range of $19–$20 per hour based on relevant experience. Scheduling is flexible, and the job shift is listed as “Any.”

Requirements

Familiarity with common cooking terms such as blanch, sauté, reduce, and sear.
Attention to detail and knowledge of common ingredients, cooking procedures, safety, and sanitation.
Ability to use the senses to assist with preparation and seasoning and ensure consistent taste.
Ability to measure or weigh ingredients when appropriate.
Ability to read, comprehend, and consistently execute established recipes.
Ability to listen to and comprehend kitchen supervisor instructions.
Ability to work as a team player with others in Front and Back of the House positions.

Responsibilities

Prepare customer plates with appropriate portions, plating, and garnishes.
Use ingredients and cooking methods in accordance with established recipes, quantities, and presentation standards to prepare and deliver customer orders.
Follow the established safety procedures outlined in the Illness and Injury Prevention guide.
Check the accuracy of delivered goods against invoices when assigned.
Store and rotate food properly using the First In, First Out sequence to maintain freshness.
Handle perishable products carefully; store, label, date, and wrap them appropriately, including placement on shelves or in coolers.
Set and stock the assigned station.
Remove and transfer utensils, re-wrap products left in storage, and use appropriate tools such as spatulas or tongs when transferring items between containers to minimize product waste.
Listen to and comprehend instructions from the kitchen supervisor.
Work collaboratively with teammates in Front and Back of the House positions.