Saute Cook

Indian Wells Golf Resort located in Indian Wells, California is pleased to announce an excellent career opportunity for a seasonal part-time Sauté Chef! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast-paced hospitality-focused property organization. As part of Troon, you will contribute to a global leader in golf and community management.

Ideal Candidate: A skilled and disciplined cook who takes pride in gourmet food, understands the importance of consistency, and can maintain high standards of quality and execution during both regular and high-volume service. This is a seasonal position with an expected duration of six months or less.

Compensation: $22.00 - $24.00 per hour

• Set up and maintain the sauté station with proper mise en place before service.
• Execute sautéed proteins, vegetables, sauces, pasta, and specialty dishes according to recipes and chef specifications.
• Maintain proper cooking temperatures, seasoning, texture, flavor, and presentation.
• Read and prioritize tickets accurately while maintaining appropriate ticket times.
• Communicate clearly with the expo, chef, and other stations during service.
• Coordinate timing with grill, pantry, fryer, and other stations to ensure complete and properly coursed plates.
• Taste food regularly and make appropriate adjustments under the chef direction.
• Maintain consistent portion sizes and plating standards.
• Monitor product quality and notify the supervisor of shortages, quality concerns, or potential 86 items.
• Properly label, date, store, and rotate food using FIFO
• Maintain a clean, organized, and sanitary workstation throughout the shift.
• Follow all food safety, sanitation, and temperature-control procedures.
• Assist with prep, banquet production, specials, and other culinary responsibilities as needed.
• Help control food waste through proper portioning, storage, and product utilization.
• Support and train cooks when requested.

• Strong knife skills and basic butchery knowledge.
• Knowledge of sauté techniques, reductions, pan sauces, deglazing, and proper temperature control.
• Ability to cook proteins to specified temperatures and maintain consistency.
• Understanding flavor balance, seasoning, and sauce preparation.
• Ability to follow standardized recipes while maintaining presentation standards.
• Ability to work efficiently under pressure during busy services.

• Quality: Every plate meets the restaurant's standards for flavor, texture, temperature, and presentation.
• Consistency: Recipes, portions, and plating are executed consistently every shift.
• Speed: Maintains appropriate ticket times without sacrificing quality.
• Organization: Station remains clean, stocked, and service ready.
• Communication: Communicates clearly and professionally with the kitchen team.
• Ownership: Takes responsibility for the sauté station and proactively addresses problems.
• Teamwork: Supports other stations and contributes to a positive, professional kitchen environment.

• Ability to stand and work for extended periods.
• Ability to lift and carry kitchen supplies and equipment.
• Ability to work in a hot, fast-paced kitchen environment.
• Ability to safely handle knives, hot pans, cooking equipment, and other kitchen tools

• SERV Safe Certified (Food handler & Alcohol) or RBS equivalent.