Lead Cook - Peacock Gap

San Rafael, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Part-time

Hourly

Compensation

Hourly

Range $17.85 - $25.00

Work Schedule

Standard Hours

Flexible

Benefits

401k

Location discounts

Free Golf

competitive pay

Job Description

Peacock Gap Golf Club, located in San Rafael, just 25 miles north of San Francisco in the heart of Marin County, has been a cornerstone of the local golf community for decades. Renowned as the "Best of the County" by Marin Magazine, this esteemed establishment boasts a championship-level golf course that attracts golfers of all skill levels. Beyond its stellar golfing facilities, Peacock Gap offers The Range Café, a full-service restaurant celebrated for its exceptional dining experience. Additionally, The Clubhouse at Peacock Gap is recognized as the largest event center in Marin County, featuring elegant meeting spaces that accommodate groups ranging from eight to twelve hundred attendees. This venue is perfectly suited for a wide array of events, from intimate gatherings to large-scale celebrations, garnering a significant reputation for hosting memorable occasions. Their commitment to excellence in service and hospitality is made evident throughout the vast amenities and activities they offer. For more information, visit their website at www.peacockgapgolfclub.com.

The Lead Line Cook is a vital role within Peacock Gap Golf Club’s culinary team, reporting directly to the Sous Chef or Executive Chef. This position requires a skilled and organized professional who will manage all planning, staffing, organization, and training of the Back of the House staff. The Lead Line Cook plays a crucial role in the preparation and execution of menu items, ensuring that each dish meets the highest quality standards before reaching guests. This role supports both the Range Café and events at The Clubhouse, making it a dynamic responsibility that requires adaptability and leadership. The Lead Line Cook assists the Executive Chef and Sous Chef in maintaining consistent quality in all kitchen operations, overseeing food production and sanitation practices, and supporting inventory management and vendor relations when necessary. This position offers competitive compensation ranging from $17.85 to $22.05 per hour based on experience and includes benefits such as 401K with company matching, location discounts, and free golf privileges. The role demands an individual with a strong foundation in cooking fundamentals, leadership skills, and the ability to maintain a harmonious and efficient kitchen environment. It is an excellent opportunity for culinary professionals seeking to advance their careers within a prestigious, community-focused golf club setting.

Job Requirements

High school diploma or equivalent
Minimum of 2+ years experience as a line cook
ServSafe certification or willingness to obtain within 30 days
Strong knowledge of cooking fundamentals
Understanding of kitchen sanitation standards
Proficient in operating kitchen equipment including stoves, ovens, boilers, slicers, steamers, mixers, and kettles
Ability to read and interpret recipes, measurements, and portion sizes
Excellent interpersonal skills to maintain a cooperative and positive work environment
Demonstrated leadership and ability to motivate kitchen staff
Capacity to remain calm and effective under pressure

Job Qualifications

A minimum of 2+ years experience as a line cook
Must be ServSafe certified within 30 days
Has good working knowledge of the fundamentals of cooking
Has a good working knowledge of accepted standards of sanitation
Has knowledge of operation all kitchen equipment, i.e. stoves/ovens, boilers, slicers, steamers, mixers, kettles etc
Has the ability to understand recipes, measurements, requisition amounts and portion sizes
Maintains a favorable working relationship with the staff to foster and promote cooperation and a harmonious working environment
Possesses self-discipline, initiative, and leadership skills
Has the ability to direct others and motivate them
Has the ability to stay calm under pressure

Job Duties

Assists the Chef and Sous Chef in the preparation and execution of food
Prepares all foods in accordance to standard recipes and as specified by the event order/client
Oversees food preparation and kitchen staff to ensure quality production
Visually inspects, selects and uses only food items of the highest quality in preparation of all menu items
Checks and controls the proper storage of product and portion control
Ensures all equipment is clean and in working order
Maintain overall cleanliness of kitchen
Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen
Assists the Sous Chef in taking inventory and at times places food orders with specified vendors
Performs general cleaning tasks using standard cleaning products that adhere to health standards