Prep Cook

Role summary

Prep 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: 2-5.

Job title

Prep 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

2-5

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 Prep Cook is responsible for preparing ingredients and supporting daily culinary operations by ensuring food products are properly washed, cut, portioned, measured, labeled, stored, and ready for service in accordance with Hideaway Golf Club's recipes, quality standards, and food safety requirements. This position plays an essential role in maintaining efficient kitchen operations by providing timely preparation that supports all culinary outlets.

Working under the direction of the Executive Chef, Chef de Cuisine, Banquet Chef, Sous Chef, or Lead Line Cook, the Prep Cook assists with food preparation, kitchen organization, inventory rotation, and sanitation while contributing to a clean, organized, and service-focused kitchen environment.

The Prep Cook demonstrates professionalism, teamwork, dependability, and attention to detail while helping ensure Culinary Team Members have the products necessary to consistently deliver exceptional dining experiences for Members and Guests.

KEY RESPONSIBILITIES

Kitchen Operations

Prepare, cook, plate, and expedite food according to standardized recipes and presentation standards.

Ensure assigned stations are properly stocked, organized, and prepared before each meal period.

Monitor food quality, consistency, presentation, and portion control throughout service.

Maintain assigned workstations in a clean, organized, and service-ready condition throughout each shift.

Assist with opening and closing kitchen procedures.

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 ingredients according to established recipes, production methods, and quality standards.

Ensure all food products are prepared safely, efficiently, and within established production timelines.

Monitor product freshness, labeling, dating, storage, and food rotation.

Maintain consistency in product quality, portion control, and preparation techniques.

Assist the Culinary Team Members with production needs during peak business periods.

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 organization of food products.

Monitor product rotation using FIFO principles.

Properly label, date, store, and organize food products.

Notify Culinary Leadership of shortages or quality concerns.

Maintain clean and organized prep 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

· Vegetable preparation

· Fruit preparation

· Meat preparation

· Seafood preparation

· Basic cooking techniques

· Portion control

· Product labeling and dating

· Food quality standards

· Product rotation (FIFO)

· Food safety and sanitation

· HACCP principles

· Safe operation of commercial kitchen equipment

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 of two (2) years of culinary experience in a private club, luxury resort, hotel, or upscale restaurant preferred.

• Previous line cook experience preferred.

• High-volume culinary experience preferred.

Experience

· Previous food preparation, prep cook, or kitchen experience preferred.

· Experience in a private club, luxury resort, hotel, restaurant, or similar food service operation preferred.

Education & Certifications

· High school diploma or equivalent preferred.

· Current Riverside County Food Handler Card.

Technical Knowledge

· Basic knowledge of food preparation techniques, knife skills, recipe execution, and kitchen operations.

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