Scottsdale National Golf Club - Culinary Line Cook

Our Company and Role Overview

An exclusive, members only oasis in the Sonoran Desert, Scottsdale National Golf Club presents golf the way it’s meant to be played. No tee times required. Wide open fairways across forty-five holes with no homes lining the courses. Supported by two distinctive clubhouses with stunning views and unexpected amenities. Fifteen luxurious member Villas with sixty tastefully appointed rooms, surrounded by three million acres of government protected desert land in the center of magnificent vistas. And just one rule, established by club owners Bob and Renee Parsons — and insisted upon by the membership — “No member shall ever impinge upon another member's enjoyment of the club.”

*We are offering a $500 signing bonus, $250 to be paid out after 30 days of employment and $250 to be paid out after 60 days of employment. *

Description:

This position is responsible for planning and preparing menu items while working closely with the culinary team in carrying out daily tasks such as setting up assigned workstations, prepping and plating menu items and special requests, and setting up and serving lunch and dinner buffets. We’ll rely on you to regularly inspect refrigerators to ensure proper food rotation and to maintain strict adherence to all safety and food handling standards. You will maintain a neat and organized work area and comply with sanitation standards to foster an environment of quality food preparation and awareness. Lastly, you will complete any other duties to assist the Sous Chef and culinary team.  

The Skills You’ll Bring:

• Experience handling food orders in a timely, skillfully, and confidently

• Strong relationship, communication, and collaboration skills to effectively partner with co-workers, supervisors, and across the organization

• Flexible approach, based on business demand, and able to work varying working hours

• Possess a high level of self-motivation, accountability, use of sound judgement and willingness to do what it takes to get the job done

• Neat and polished appearance

• Demonstrated confidentiality, honesty, and integrity in all situations

Experience and Education:

• 2 years fine dining or 2 years international/regional cooking experience in a hotel, high-end resort, or club environment

• Previous supervisory and/or leadership experience with strong Garde Manger and cooking skills

• Strong desire to teach, train, mentor and inspire team with a “can-do” attitude in all situations

• Degree in Culinary Arts and advanced culinary skills and cooking methods

Other:

• Must perform assigned duties

• Must be able to lift up-to 50lbs

• This position will be exposed to various working conditions (both inside and outside). Must be able to sit, stand, walk, reach, bend and kneel frequently and for long periods of time

Our organization is a drug-free, smoke-free, and fragrance-free work environment. In addition, we believe in creating a diverse environment and committed to equal employment opportunity and non-discrimination for all employees and qualified applicants without regard to a person's race, color, religion, creed, national origin or ancestry, ethnicity, sex, sexual orientation, gender (and gender identity or gender nonconformity), age, physical or mental disability, citizenship, past, current or prospective service in the uniformed services, genetic information or any other characteristic protected under applicable laws. We will make reasonable accommodations for qualified individuals with known disabilities, in accordance with applicable laws.