Line Cook

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This range is provided by Palo Alto Hills Golf & Country Club. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

$20.00/hr - $23.00/hr

Department: 510 – Kitchen

Reports to:

Executive Chef

Revision Date: 10/14/2025

Nestled next to the protected open space of the Arastradero Preserve, Palo Alto Hills Golf & Country Club (PAHGCC) blends the outdoors, family, and exceptional golf in one of the most idyllic locations in the Bay Area. PAHGCC was built in 1958 and developed with a vision to be the family club inclusive of women and children and has been a leading example of family membership ever since.

Our welcoming and distinctive Private Club provides a premier championship golf course, year‑round recreation, and artistic culinary and social activities for Members, their families and guests.

We are seeking a skilled and motivated Line Cook to join our back‑of‑house team. The ideal candidate will accurately and efficiently prepare a variety of hot food items, including meats, fish, vegetables, soups, and other dishes. Responsibilities include portioning and prepping ingredients, as well as plating and garnishing dishes to our presentation standards. In addition to cooking, Line Cook is responsible for maintaining a clean and sanitary workstation, as well as properly breaking down and cleaning the station at the end of each shift.

• Coordinate all food orders between stations and food servers.
• Assist in directing and correcting the presentation and portioning of food for all banquet functions.
• Adhere to policies and procedures regarding sanitation and sanitary food handling.
• Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and safety regulations.
• Have thorough knowledge of menus and the preparation required, according to the club standards.
• Maintain cleanliness and organization of all storage areas.
• Prepare and display buffet food items according to the hotel standards.
• Proficiency in the following cooking techniques: charbroiling, poaching, deep‑frying, sauté, braising, roasting and par‑cooking.
• Recognize quality standards in fresh vegetables, fish, dairy, and meat products.
• Knowledge of herbs and spices and proper use of each.
• Maintain clean and sanitary environment with knowledge of proper food handling, storage, and sanitation.
• Prepare food for Banquets, as required, following specifications on Banquet Event Orders.
• Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Executive Sous Chef.
• Breakdown buffets and plated meals, storing food and equipment properly at the end of each meal period.
• Work banquet food station as scheduled by the Chef or Executive Sous chef.
• Know the location and operation of all fire extinguishing equipment.
• Always practice safe work habits to avoid possible injury to self or other employees.
• Be able to support any position in the Kitchen that needs help.
• Perform additional duties as the need arises.

The above list of primary responsibilities should be considered a general summary only; additional responsibilities and duties may be added at any time by the Executive Chef.

• Possess considerable knowledge in food preparation, presentation, and portion control.
• Ability to plan, organize and direct the activities of employees in the kitchen area.
• Ability to develop an effective working relationship with fellow employees and supervisors.
• Ability to read, write and communicate effectively with co‑workers and patrons in an English‑speaking environment.

• Food handler certification.
• Must provide valid documents to work in the U.S.

• Sitting:
  Occasionally. Padded office chair, seat with back for break and meals.
• Standing/walking:
  Constantly. Concrete, tile,…