Website Tehama Golf Club

Who are we?

Tehama, a Native American word which means, “Abundance of Nature,” combines awe-inspiring beauty, with rugged elegance, and exceptional golf.

Clint Eastwood began developing Tehāma Golf Club in 1997 in order to create an unparalleled golfing experience. A man who has dedicated his life to the arts, Tehāma Golf Club represents his commitment to the game of golf, the preservation of nature, and his passion to create unforgettable images.

Job Profile:

The Lead Line Cook is part of the culinary team providing efficient preparation and delivery of established menu items. Prepares and cooks food with attention to cleanliness and sanitation, consistent quality standards and taste, timeliness and cost effectiveness. The Lead Line Cook supervises quality control and the proper and effective operation of the line. This position will assist with training and skill set development for the entry level culinary team. Enforces associate grooming standards, standard operating procedures and attendance. Ensures all associates take breaks on rotation basis as required. Makes changes as needed to staffing to ensure the operation is properly staffed.

Essential Job Functions:

  • Prepare cold food sandwiches, salads and dressings.
  • Follow all Health and Safety requirements from State and local authorities
  • Basic vegetable prep; slicing, dicing and proper handling.
  • Preparations and handling of meat, fish, vegetables, starches, etc.
  • Basic hot food preparation.
  • Frying, grilling, baking, roasting and poaching techniques.
  • Saucier, butter sauces and all other sauces.
  • Prepare all necessary menu items, including soups and sauces as directed by Executive Chef/ Sous Chef.
  • Basic Garde Manger.
  • Proficiency in knife and equipment skills.
  • Keep recipe and setup documentation.
  • Follow recipe cards exactly and assist in preparing new cards for specials or new menus.
  • Setup the mise en place for the station.
  • Setup buffet stations and perform carving, stir fry or other designated function at that station.
  • Direct the preparation of food, upholding the highest standards of culinary quality.
  • Create high quality daily specials before service.
  • Maintain schedules of soups and specials.
  • Time the cooking of food to ensure that the entrees from each order are completed at the same time.
  • Check the quality of food produced at the station, ensuring consistency of each mise en place.
  • Arrange food on the plates, ensuring an attractive presentation.
  • Assist with dish up for banquet functions.
  • Add garnishes to completed plates of food.
  • Help all other cooks and all other lines as needed, contributing to an environment of teamwork.
  • Assist special events as needed.
  • Be cost effective at all times.
  • Rotate food in coolers, dry storage and personal mise en place to ensure freshness and reduce waste and spoilage.
  • Keep work areas and refrigerators clean and neat at all times.
  • Clean, care for and store all equipment. Clean cooking surfaces.
  • Report all faulty equipment or unsafe conditions to team leader.
  • Help train new employees, Cook II and Cook I their responsibilities, required knowledge, skills and organization of kitchen.
  • Assist Sous Chef in evaluating employees.
  • Participate in butchering to ensure consistent product, portions, cuts, amounts and inventory pars.
  • Help to prepare and submit daily requisitions.
  • Assist in the preparation of daily food orders.

Experience required:

  • At least 2 years in equivalent position

What we offered:

  • Health Benefits (Medical, Vision and Dental)
  • 401K
  • PTO Hours (Vacation hours accrual)
  • $500.00 signing bonus


  • $24.00 per hour
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