Pantry Cook

Role summary

Pantry Cook is a role at HIDEAWAY GOLF CLUB in La Quinta, California, United States (on-site). Posted 2026-09-09. Salary: USD 22–25 per hour. Experience level: 0-2. No degree required.

Job title

Pantry Cook

Company

HIDEAWAY GOLF CLUB

Location

La Quinta, California, United States

Work arrangement

on-site

Category

Hospitality

Salary

USD 22–25 per hour

Experience level

0-2

Degree required

No

Date posted

2026-09-09

Job description

Description

Non-Exempt | Full-Time Employees Receive Health, Dental, Vision, Life & Pet Insurance

401K Matching Retirement Program | Paid Vacation | Sick Leave | Daily Lunch Program

REPORTS TO: Executive Chef, Chef de Cuisine, Banquet Chef, Sous Chef, or Lead Line Cook, as assigned

POSITION SUMMARY

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.

KEY RESPONSIBILITIES

Kitchen Operations

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.

Food Quality & Production

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.

Teamwork & Support

· 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.

Inventory & Organization

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.

Safety & Compliance

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.

Communication & Collaboration

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.

MEMBER SERVICE & PROFESSIONAL STANDARDS

· Demonstrate genuine passion for hospitality while creating memorable dining experiences that consistently exceed Member expectations.

CULINARY PERFORMANCE 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.

CULINARY KNOWLEDGE & TECHNICAL EXPERTISE

· Knife skills

· Cold food preparation

· Salad preparation

· Sandwich preparation

· Plate presentation

· Buffet and display presentation

· Charcuterie and cheese presentation

· Dessert plating and garnish

· Fruit and vegetable carving (preferred)

· 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

CORE COMPETENCIES

· Member Focus

· Hospitality

· Professionalism

· Teamwork

· Communication Skills

· Accountability

· Problem Solving

· Emotional Intelligence

· Operational Excellence

· Integrity

· Adaptability

· Attention to Detail

· Dependability

· Initiative

· Organization

· Time Management

Requirements

Experience

• 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.

Education & Certifications

• High school diploma or equivalent preferred.

• Current Riverside County Food Handler Card.

Technical Knowledge

• Thorough knowledge of cold food preparation, pantry production, recipe execution, and kitchen operations.

• Knowledge of food safety, sanitation, HACCP principles, and applicable health regulations.

Professional Skills

• Demonstrated ability to work effectively