Ashwood Golf Course Line Cook

Apple Valley, CA, USA|Onsite

Job Overview

Employment Type

Part-time

Compensation

Hourly

Range $18.00 - $20.00

Job Description

Ashwood Golf Course is a premier 27-hole golf club located in Apple Valley, California. Renowned for offering the best playability in the high desert, Ashwood Golf Course combines the beauty of its natural surroundings with a dedication to top-quality service and hospitality. This golf club is not only a destination for passion-driven golf enthusiasts but also a welcoming community hub where patrons can enjoy exceptional dining experiences. The club prides itself on maintaining high standards across all facets of its operation, including its food and beverage services. Catering to members and visitors alike, the golf course's restaurant features a menu of crave-worthy classics designed to satisfy diverse tastes in a casual yet refined atmosphere. Aspiring team members will find a supportive work environment where excellence and teamwork are paramount. Ashwood Golf is committed to fostering growth and skill development within its ranks, making it a conducive workplace for culinary professionals aiming to sharpen their expertise in a vibrant setting.

Job Requirements

Minimum 2 year previous work experience preferred
Must possess a food sanitation certificate
Must be able to stand, sit, or walk for an extended period of time
Must be able to move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance
Must be able to reach overhead and below the knees, including bending, twisting, pulling, and stooping

Job Qualifications

High school diploma or GED
Minimum 2 years previous work experience preferred
Must possess a food sanitation certificate
Ability to operate large volume cooking equipment
Understanding of health and safety regulations for food handling
Strong communication skills for team coordination

Job Duties

Prepare and present food based on standard recipe cards and menu plate guidelines provided by Executive Chef
Perform daily prep work for station and cook’s line
Conduct line check to ensure workspace is setup for success prior to food service
Run large volume cooking equipment like grills, deep fat fryers and griddles
Read food order slips and receive verbal instructions to prepare menu items
Stock food items for the next shift
Clean station and equipment daily and ensure sanitation procedures are followed
Follow all health and sanitary practices in place by health department
Perform any additional work assigned by management