Prep Cook

Description

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.

Professional Skills

· Demonstrated ability to work effectively as part of a professional Culinary Team.

· Strong communication and interpersonal skills.

· Ability to remain calm and organized in a fast-paced environment.

· Strong attention to detail and commitment to quality.

Professional Expectations

· Maintain a polished and professional appearance in accordance with Club grooming and uniform standards.

· Demonstrate professionalism, accountability, integrity, and sound judgment.

Additional Eligibility Qualifications

· Food safety, alcohol service, wine service, or hospitality certifications are beneficial.

· Commitment to delivering exceptional Member service and maintaining luxury hospitality standards. 

Work Authorization/Security Clearance

• Proof of eligibility to work in the United States.

• Criminal and civil background clearance.

HIDEAWAY SERVICE CULTURE

At Hideaway Golf Club, hospitality is more than service—it is creating meaningful experiences for our Members and Guests. Team Members are expected to provide service that is warm, genuine, attentive, and professional while upholding the standards of excellence associated with a premier private club. Every interaction should reflect our commitment to respect, professionalism, personalized service, and exceptional Member experiences.

PHYSICAL REQUIREMENTS

· Prepare, wash, peel, chop, dice, slice, portion, measure, label, and organize food products while maintaining assigned prep stations.

· Stand and walk continuously throughout commercial kitchens while preparing ingredients, maintaining sanitation, supporting culinary production, and ensuring food quality.

· Operate commercial kitchen equipment, including mixers, slicers, food processors, immersion blenders, ovens, grills, steamers, refrigeration equipment, and other food preparation tools.

· Lift, carry, push, and pull food products, cookware, equipment, and supplies weighing up to 50 pounds.

· Frequently bend, reach, kneel, stoop, twist, and perform repetitive hand movements while preparing ingredients and supporting kitchen production.

· Verify product quality, freshness, consistency, and proper portioning throughout food preparation.

· Work safely around hot surfaces, steam, open flames, sharp knives, mechanical equipment, and refrigeration systems.

· Read and follow standardized recipes, production schedules, prep lists, labels, and operational documents.

Communicate continuously with Culinary Leadership, Team Members, and front-of-house staff to support efficient kitchen operations.  

Work Environment

This job operates throughout Hideaway Golf Club's culinary operations, including The Key, the main kitchen, banquet production areas, employee dining facilities, storage areas, and other culinary workspaces. The Line Cook regularly works around commercial kitchen equipment, hot surfaces, steam, sharp knives, refrigeration systems, and varying temperatures while actively participating in food preparation, cooking, plating, and service in a fast-paced hospitality environment.

AAP/EEO Statement

Hideaway Golf Club provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

EOE/Drug Free Workplace