Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $23.00 - $25.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Vision Insurance
Dental Insurance
401k
Life insurance
Disability insurance
Free Employee Meals
Paid Time Off
Employee holiday bonus
Job Description
Des Moines Golf & Country Club (DMGCC) is a prestigious private club steeped in history and tradition since its founding in 1897. Located in the affluent suburb of West Des Moines, Iowa, the club is renowned for its exceptional golfing facilities and vibrant social atmosphere. Featuring two 18-hole Pete Dye-designed golf courses, DMGCC serves a membership base of over 1500 families and even maintains a multi-year waiting list for golf memberships, underscoring its exclusivity and high standing within the community. Beyond golf, the club offers a wide array of amenities, including an Olympic-sized swimming pool and aquatic center, along with an active racquets program featuring tennis and pickleball courts. Its rich history includes hosting major tournaments such as the 1999 U.S. Senior Open and the 2017 Solheim Cup, establishing it as a venue of national significance in the sport of golf.
The Lead Line Cook role at DMGCC represents a fantastic opportunity to grow into a leadership position within a professional, high-quality culinary team. This role is ideal for a skilled culinary professional who is ready to supervise and support a team of line cooks while maintaining the club's stringent standards for food quality, presentation, and consistency. The Lead Line Cook will have direct responsibility for ensuring that all dishes are prepared and plated strictly according to established recipes and plating guidelines, contributing to the overall excellence and reputation of the club's culinary offerings. This role involves leading kitchen operations with a focus on efficiency, quality control, and a positive team environment.
The position demands a proactive and communicative approach, including mentoring new cooks, overseeing food safety standards, and managing kitchen organization. The Lead Line Cook will engage in setting up and maintaining multiple kitchen stations, executing closing duties, assisting with food receiving and inventory rotation, and preparing complex menu items such as soups, sauces, and garnishes. This role requires a thorough knowledge of culinary techniques, advanced cooking and knife skills, and the ability to perform well under pressure, especially during high-traffic club events. The work environment is dynamic, sometimes involving exposure to varying temperatures and physical demands such as lifting and standing for extended periods.
The employment is full-time with an expectation of working 40-50 hours per week, providing a salary range of $23 to $25 per hour. DMGCC places a strong emphasis on employee well-being and professional growth, offering comprehensive benefits including health, vision, and dental insurance, a 401K plan with employer match, life insurance, disability insurance, employee meals, paid time off, and employee appreciation events. This role is crucial in maintaining the high standards that DMGCC is known for and offers a captivating career path for culinary professionals seeking to advance their leadership skills in a prestigious club environment.
The Lead Line Cook role at DMGCC represents a fantastic opportunity to grow into a leadership position within a professional, high-quality culinary team. This role is ideal for a skilled culinary professional who is ready to supervise and support a team of line cooks while maintaining the club's stringent standards for food quality, presentation, and consistency. The Lead Line Cook will have direct responsibility for ensuring that all dishes are prepared and plated strictly according to established recipes and plating guidelines, contributing to the overall excellence and reputation of the club's culinary offerings. This role involves leading kitchen operations with a focus on efficiency, quality control, and a positive team environment.
The position demands a proactive and communicative approach, including mentoring new cooks, overseeing food safety standards, and managing kitchen organization. The Lead Line Cook will engage in setting up and maintaining multiple kitchen stations, executing closing duties, assisting with food receiving and inventory rotation, and preparing complex menu items such as soups, sauces, and garnishes. This role requires a thorough knowledge of culinary techniques, advanced cooking and knife skills, and the ability to perform well under pressure, especially during high-traffic club events. The work environment is dynamic, sometimes involving exposure to varying temperatures and physical demands such as lifting and standing for extended periods.
The employment is full-time with an expectation of working 40-50 hours per week, providing a salary range of $23 to $25 per hour. DMGCC places a strong emphasis on employee well-being and professional growth, offering comprehensive benefits including health, vision, and dental insurance, a 401K plan with employer match, life insurance, disability insurance, employee meals, paid time off, and employee appreciation events. This role is crucial in maintaining the high standards that DMGCC is known for and offers a captivating career path for culinary professionals seeking to advance their leadership skills in a prestigious club environment.
Job Requirements
- High school or equivalent experience required
- Culinary school or apprenticeship program preferred
- 3-5 years of cooking experience required
- 1-2 years of lead or supervisory experience required
- Advanced cooking and knife skills required verified by a cooking test
- Must be well-versed in a la carte food preparation with some banquet production preferred
- Must have experience at all food stations
- Be able and willing to run the pass and potentially run food during busy services
- Food safety training certification required
- Must have microsoft and computer skills specifically excel and word capabilities
- Full availability as a full-time culinarian working between 40-50 hours per week
- Must be a positive team player
- Will be required to work in different temperatures spending time both inside of walk-ins and outside in the open air
- Must be able to lift 50lbs while sitting and standing for long periods of time
Job Qualifications
- High school diploma or equivalent
- Completion of culinary school or apprenticeship program preferred
- Minimum 3-5 years of professional cooking experience
- 1-2 years of experience in a lead or supervisory culinary role
- Proficiency in advanced cooking and knife skills
- Experience with a la carte food preparation and banquet production
- Competence in handling all kitchen stations
- Ability to run the pass and deliver food during busy service times
- Certified in food safety training
- Skilled in microsoft office including excel and word
- Ability to work full-time hours with flexibility
- Strong teamwork and positive attitude
Job Duties
- Leads and directs line cooks assigning tasks and maintaining an efficient kitchen operation
- Prepare and execute menu items according to established recipes standards and plating guidelines
- Ability to effectively communicate with all employees
- Ensures all dishes throughout the stations are produced with consistency quality and proper timing
- Set up and maintain multiple kitchen stations with minimal supervision
- Ensures all closing duties are executed each night shutting off equipment and storing food properly
- Assists with food receiving storage inventory rotation and maintaining proper par levels
- Trains and mentors new cooks on procedures techniques and best safety practices
- Prepares complex menu components including soups sauces and garnishes
- Ensures compliance with all food safety standards including HACCP guidelines FIFO practices and sanitation procedures
- Maintains high standards of cleanliness food handling and kitchen organization
- Communicates effectively with chefs and staff to ensure smooth service and a positive environment
- Follows all club policies and standards
- Willingly works any station as necessary including pantry and buffets during high-traffic club events
- Other such duties as assigned by culinary leadership
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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