About Company:

It began with legendary club developer Johnny Dawson (Eldorado, Thunderbird Country Clubs) and his vision for an unrivaled desert community, accessible yet exclusive in a setting unlike any other. Inspired by the walled city in Morocco that glows pink as the sun sets each dusk, the moment he laid eyes on the untouched landscape set amid stunning desert mountains, he knew he had found the spot. Dawson gathered the best of the best in John Elgin Woolf, the definitive Hollywood Regency master known as the first postmodern architect on the west coast, Richard Harrison of famed Palm Springs modernist firm Wexler & Harrison for completion of the clubhouse, and Ted Robinson, one of golf's most celebrated course designers. The culmination of the bespoke natural desert setting, the unsurpassed pedigree of the team formed by Dawson, and the stalwart resident stewards of that legacy, have created a singular and enduring club. About the

Role:

The Pantry Cook plays a vital role in ensuring the smooth and efficient operation of the kitchen by preparing and organizing cold food items and pantry ingredients. This position focuses on maintaining high standards of food quality, safety, and presentation to support the overall dining experience. The Pantry Cook collaborates closely with chefs and kitchen staff to prepare salads, sandwiches, appetizers, and other cold dishes according to established recipes and customer specifications. Attention to detail and time management are essential to meet service demands and maintain a clean, organized workspace. Ultimately, the Pantry Cook contributes to the success of the food service operation by delivering consistent, fresh, and appealing pantry items that satisfy guests and uphold the establishment's reputation.

Minimum Qualifications:

High school diploma or equivalent. Previous experience working in a kitchen or food preparation environment, preferably in a pantry or cold food station role. Basic knowledge of food safety and sanitation standards. Ability to follow recipes and instructions accurately. Physical ability to stand for extended periods and perform repetitive tasks.

Preferred Qualifications:

Certification in food handling or food safety (e.g., ServSafe). Experience working in a fast-paced hospitality or food service setting. Familiarity with inventory management and stock rotation practices. Strong communication skills to effectively coordinate with kitchen and service teams. Ability to multitask and prioritize duties during busy service periods.

Responsibilities:

Prepare and assemble cold dishes such as salads, sandwiches, and appetizers following standardized recipes and presentation guidelines. Ensure all pantry ingredients are fresh, properly stored, and replenished as needed to maintain continuous service. Maintain cleanliness and organization of the pantry area, including sanitizing work surfaces and equipment in compliance with health and safety regulations. Collaborate with kitchen and service staff to coordinate timely food preparation and delivery during service hours. Monitor inventory levels of pantry supplies and communicate needs to management to prevent shortages. Adhere strictly to food safety standards and hygiene protocols to ensure a safe dining environment. Assist with receiving and inspecting deliveries of pantry-related food items to verify quality and accuracy.

Skills:

The Pantry Cook utilizes culinary skills to prepare and present cold dishes that meet quality and aesthetic standards, ensuring customer satisfaction. Attention to detail is critical when following recipes and maintaining food safety protocols to prevent contamination and spoilage. Organizational skills are applied daily to keep the pantry area clean, orderly, and well-stocked, which supports efficient kitchen operations. Communication skills facilitate effective collaboration with chefs, servers, and management to coordinate food preparation and service timing. Time management and multitasking abilities enable the Pantry Cook to handle multiple responsibilities simultaneously, especially during peak service hours, ensuring timely delivery of pantry items.