Cook 1

Job Title:                          Line Cook 1

Job Status:                      Full Time

Shift:                                Wednesday-Sunday. (Friday-Sunday required)

Team/Dept:                     Kitchen

Job Classification:           Non-exempt

Job Level:                        Mid-Level

Manager’s Title:             Executive Chef, Chef de Cuisine, Sous Chef

Salary Range:                  $30 to $35 per hour

Revision date:                 April 2026

Join the team at Los Altos Golf & Country Club, a legendary Bay Area Club for over 100 years! We offer a welcoming, family-oriented environment with a world-class golf course, award-winning facilities, and a supportive staff that’s been with us for decades. If you’re looking for a place with strong culture, great benefits, and a fantastic community, LAGCC is the place for you. Come be part of something special – apply today!

SUMMARY

Cook 1 prepares and cooks meats, fish, vegetables, soups, cold food items and hot food items on assigned station or when and where assigned. Prepares and portions food products prior to cooking. Also performs other duties in food plating during service: preparing garnishes, final plating, quality checking etc. Prepares and organizes and breaks down action stations for banquet services. Maintains the highest quality product possible, even when working under pressure. Performs assigned tasks or execute services, events, banquets, stations, parties or other food productions and services as required by EC/CDC/SC.  Standardizes, maintains, and continuously improves quality to meet member satisfaction.

MANAGERIAL RESPONSIBILITIES

Assists EC/CDC/SC in oversight of Cook 2 and Cook 3 quality of work.  Reports on deficiencies in quality of work, quantities of supplies.  Reports any maintenance needs or product ordering needs.

SUCCESS CRITERIA

• Meets member satisfaction goals for quality of food.
• Completes assigned tasks on time and correctly.
• Has good work attendance in accordance with club policies.
• Performs all tasks with a level of quality and excellence to the club standards.
• Ensured all equipment is in good working order or have reported maintenance needs.
• Keeps management team up to date on product needs or any concerns with services.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Takes inventory of all items required for station set-up and determine those items that require preparation.
• Prepares items according to standard recipes.
• Coordinates and times orders with other kitchen operations.
• Requisitions items needed to produce menu items.
• Notifies Sous Chef of expected shortages.
• Ensures that assigned work areas and equipment are clean and sanitary.
• Sets-up, maintains and breaks down prep cook station.
• Covers, dates, and neatly stores all leftover products that are re-usable.
• Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.
• Closes the kitchen properly using the closing checklist.
• Attends kitchen staff meetings and offers suggestions for improvements.
• Assists with other duties as assigned by Sous Chef.

WORK ENVIRONMENT

• Kitchen, refrigerators, freezers, indoors, and outdoors.  This role is a mix of standing and sitting and works in varied environments with varied temperatures, surfaces, and equipment. 

PHYSICAL REQUIREMENTS

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid and noisy environment.

BENEFITS

• Medical, Dental, Vision, Life Insurance, and Long-Term Disability
• Paid Holidays, Paid Time Off (PTO)
• 401k Retirement Savings Plan
• Paid Meal Breaks
• Free Meals (while on duty)
• Employee Golf on Mondays

EMPLOYMENT PRACTICES

At the Los Altos Golf and Country Club, we value diversity and always treat all employees and job applicants based on merit, qualifications, competence, and talent. We do not discriminate on the basis of or traits historically associated with race; color, religion, religious creed, national origin, ancestry, citizenship, physical or mental disability, medical condition, genetic information, marital status, sex, gender, gender identity, gender expression, age, sexual orientation, veteran and/or military status), domestic violence victim status, political affiliation, and any other status protected by state or federal law.

Knowledge, Skills, Abilities

• Knowledge of basic food preparation principles.
• Must have prior experience on a sauté station.
• Extensive experience cooking meat and fish.
• Must know meat temperatures.
• Ability to read recipes, event orders, delivery invoices and all work-related printed materials.
• Ability to execute small to medium sized parties or banquets with minimum supervision or assistance.
• Prepares menu items as needed for member or guest service.
• Knowledge of and ability to perform required role during emergency situations.
• Awareness of occupational hazards and safety precautions and skilled in following food safety practices.
• Follows all state and local health and food safety regulations.
• Follows all safety procedures for operating and cleaning machinery.
• Knowledge of and ability to perform required role during emergency situations.

Education and/or Experience 

• High School diploma or GED.
• Successful completion of a two-year course at culinary school or a minimum of two years of experience in kitchen preparation and cooking in a similar environment.
• Prior club, hotel, fine dining restaurant, or high-volume restaurant experience highly preferred.

Licenses and Special Permits

• Food safety certification.

Salary : $30 - $35