Line Cook at Private Golf Community at THE DESERT HIGHLANDS ASSOCIATION

Scottsdale, Arizona, United States -

Full Time

Start Date

Immediate

Expiry Date

11 Sep, 26

Salary

23.0

Posted On

13 Jun, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Cooking, Recipe Adherence, Portion Control, Food Safety, Sanitation, Inventory Management, Station Setup, Communication, Customer Service, Time Management, Collaboration

Industry

Golf Courses and Country Clubs

Description

Description CAREERS AT DESERT HIGHLANDS GOLF CLUB/ASSOCIATION! Explore all of the employment opportunities available at the premier residential golf community in Scottsdale, Arizona. Desert Highlands is a private residential golf community that offers only the finest amenities and exceptional service to our exclusive members. Desert Highlands has been recognized as a Five-Star Platinum Club, ranked as #11 in the top 100 Golf Clubs, a Distinguished Emerald Club and one of America's Healthiest Clubs. Our employees are trained to be the finest, service-oriented employees in the Club industry. No matter the position, each employee represents the Club to Members and prospective Members. We are more than just an employer; we are a family serving a family. Mission: We provide exceptional experiences that instill pride in our community. Vision: Desert Highlands strives to be recognized as the finest member owned club community in the Nation. Core Values: Respect, Heritage, Dynamic, Community, Excellence, & Integrity 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 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. JOB DESCRIPTION: Responsible for the set-up and preparation of all breakfast, lunch or dinner items served from the line. Reports to the Executive Chef and Sous Chef. ESSENTIAL DUTIES AND 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. Requirements Required Qualifications: 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

Responsible for the set-up and preparation of breakfast, lunch, and dinner items while maintaining high quality and presentation standards. Ensures station cleanliness, manages inventory, and adheres to all food safety and sanitation protocols.