Pantry Cook

HIDEAWAY GOLF CLUB•La Quinta, CA

6d•$22 - $25•Onsite

About The Position

The Pantry Cook (Garde Manger) is responsible for preparing, assembling, and presenting high-quality cold food items in accordance with Hideaway Golf Club's recipes, quality standards, and presentation guidelines. This position specializes in salads, appetizers, sandwiches, cold buffets, desserts, fruit displays, charcuterie, and other pantry menu items while maintaining exceptional food quality, consistency, sanitation, and operational efficiency. Working under the direction of the Executive Chef, Chef de Cuisine, Banquet Chef, Sous Chef, or Lead Line Cook, the Pantry Cook supports daily kitchen operations by maintaining assigned pantry stations, preparing food safely and efficiently, and contributing to a clean, organized, and service-focused kitchen environment. The Pantry Cook demonstrates professionalism, teamwork, creativity, and attention to detail while helping deliver exceptional dining experiences for Members and Guests.

Requirements

Minimum one (1) year of culinary or pantry preparation experience in a private club, luxury resort, hotel, restaurant, or similar food service operation preferred.
Previous pantry, garde manger, salad, or cold food preparation experience preferred.
Banquet pantry production experience preferred.
High school diploma or equivalent preferred.
Current Riverside County Food Handler Card.
Thorough knowledge of cold food preparation, pantry production, recipe execution, and kitchen operations.
Knowledge of food safety, sanitation, HACCP principles, and applicable health regulations.
Demonstrated ability to work effectively as part of a professional Culinary Team.
Strong communication and interpersonal skills.
Ability to remain calm and organized in a fast-paced environment.
Strong attention to detail and commitment to quality.
Maintain a polished and professional appearance in accordance with Club grooming and uniform standards.
Demonstrate professionalism, accountability, integrity, and sound judgment.
Food safety, alcohol service, wine service, or hospitality certifications are beneficial.
Commitment to delivering exceptional Member service and maintaining luxury hospitality standards.
Proof of eligibility to work in the United States.
Criminal and civil background clearance.
Knife skills
Cold food preparation
Salad preparation
Sandwich preparation
Plate presentation
Buffet and display presentation
Charcuterie and cheese presentation
Dessert plating and garnish
Portion control
Food quality standards
Product rotation (FIFO)
Banquet pantry production
Food safety and sanitation
HACCP principles
Kitchen equipment operation
Luxury private club hospitality standards
Member Focus
Hospitality
Professionalism
Teamwork
Communication Skills
Accountability
Problem Solving
Emotional Intelligence
Operational Excellence
Integrity
Adaptability
Attention to Detail
Dependability
Initiative
Organization
Time Management

Nice To Haves

Fruit and vegetable carving (preferred)

Responsibilities

Prepare, assemble, garnish, and plate pantry menu items according to standardized recipes and presentation standards.
Ensure assigned pantry stations are fully stocked, organized, and prepared before each meal period.
Assist with opening and closing pantry procedures.
Maintain proper product freshness and readiness throughout service.
Support banquet functions, tournaments, and special events as assigned.
Communicate operational concerns to the Lead Line Cook or Culinary Leadership as appropriate.
Prepare salads, appetizers, sandwiches, desserts, fruit displays, charcuterie, and other cold menu items in accordance with established recipes and presentation guidelines.
Ensure all pantry items are prepared safely, efficiently, and within established production timelines.
Monitor product freshness, food rotation, labeling, and storage.
Maintain consistency in food quality, presentation, portion control, and garnish standards.
Assist with the preparation and presentation of daily specials, seasonal features, and specialty pantry displays.
Demonstrate professionalism, teamwork, and accountability throughout each shift.
Support fellow Culinary Team Members during food preparation and service.
Assist with training new Team Members as requested.
Reinforce Club standards for food quality, sanitation, safety, and kitchen organization.
Communicate effectively with fellow Team Members to support efficient kitchen operations.
Assist with inventory counts and pantry product organization.
Monitor product rotation using FIFO principles.
Notify Culinary Leadership of inventory shortages or quality concerns.
Maintain clean, organized, and properly stocked pantry stations.
Follow all federal, state, and local health regulations, HACCP standards, sanitation requirements, food safety protocols, and Club policies.
Maintain a clean, safe, and organized workstation throughout each shift.
Properly operate and maintain kitchen equipment.
Report safety concerns, equipment issues, or maintenance needs promptly.
Communicate effectively with Culinary Leadership and Team Members.
Support seamless coordination between kitchen stations and front-of-house operations.
Assist with accommodating Member dietary restrictions and special requests.
Perform additional duties as assigned.
Demonstrate genuine passion for hospitality while creating memorable dining experiences that consistently exceed Member expectations.
Demonstrate professionalism, teamwork, accountability, and a strong work ethic.
Maintain high standards of food quality, consistency, cleanliness, and organization.
Support efficient kitchen operations.
Reinforce food safety, sanitation, and quality standards.
Maintain a positive, respectful, and collaborative work environment.
Prepare, assemble, garnish, and present salads, appetizers, sandwiches, desserts, charcuterie, fruit displays, and other pantry menu items while maintaining assigned pantry stations.
Stand and walk continuously throughout commercial kitchens while preparing food, maintaining sanitation, supporting production, and ensuring food quality.
Operate commercial kitchen equipment including ovens, grills, fryers, steamers, mixers, slicers, and refrigeration equipment.
Lift, carry, push, and pull food products, cookware, equipment, and supplies weighing up to 50 pounds.
Frequently bend, reach, kneel, stoop, and twist while preparing food and assisting Culinary Team Members.
Taste and evaluate food products to ensure quality, seasoning, consistency, and presentation.
Work safely around hot surfaces, steam, open flames, and refrigeration equipment.
Read recipes, production schedules, and operational documents.
Communicate continuously with Culinary Leadership, Team Members, and front-of-house staff to support efficient kitchen operations.