Seasonal Line Cook at Private Golf Community

THE DESERT HIGHLANDS ASSOCIATION•Scottsdale, AZ

56m•Onsite

About The Position

Desert Highlands Association/Golf Club is looking to grow their Culinary Team and make it even more awesome than it already is! We’re seeking a dedicated Seasonal Line Cook to assist in preparing high-quality dishes across all food outlets. You’ll maintain cleanliness, ensure timely delivery, and uphold preparation standards under the direction of our Executive Chef.

Requirements

Culinary degree a plus but not mandatory
Present a positive, professional image.
Must be self-motivated and customer service oriented.
Strong interpersonal as well as written and oral communication skills.
Reliable and predictable attendance.
Ability to develop and maintain awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.
Must be able to work holidays and weekends.

Responsibilities

Prepare and cook menu items accurately, following recipe cards, presentation standards, and portion control guidelines.
Ensure all food leaving the kitchen is of the highest quality before service.
Set up and maintain a clean, organized, and well-stocked station; verify station readiness at least 15 minutes prior to service.
Take inventory of station items and determine necessary prep; ensure all food items are properly covered, dated, rotated, and stored to minimize waste and maintain quality.
Monitor cooking times and temperatures to meet club standards and food safety protocols.
Collaborate effectively with kitchen staff and communicate special requests, changes, or quality concerns to supervisors.
Assist with receiving, storing, and rotating supplies; report inventory needs, temperature issues, or production concerns.
Support banquet and catering setup as needed; complete prep work such as chopping, portioning, and assembling during slow periods or as directed.
Attend all kitchen staff meetings and follow supervisor instructions at the start of each shift.
Follow all sanitation, health, and safety procedures for equipment use and cleaning.
Clean and restock station, equipment, and storage areas at the end of each shift; return unused food to proper storage and check out with supervisor before leaving.
Keep walk-ins and storage areas organized at all times; maintain par stocks, adjusting production based on business levels.
Adapt to schedule changes or shift adjustments to meet business demands.
Perform other duties as assigned.