Market Lead Cook

About the role

If you are an internal applicant, please log into Workday and submit your application via the Jobs Hub. Please click here to apply internally.

Join the Discovery family, where quality and service are at the heart of everything we do!

This role will be located at one of Discovery Land Company's locations: The Madison Club, located in La Quinta, California.

The Madison Club is seeking a Market Lead Cook to join the Culinary Department.

The Market Lead Cook is responsible for preparing and executing high-quality food items in a Luxury Private Club market or food service environment. This role ensures food quality, consistency, sanitation, and operational efficiency while supporting kitchen leadership and mentoring team members. The Lead Cook plays a key role in maintaining service standards and delivering exceptional guest experience.

The Madison Club is open during the winter & spring season, and this role will be for a full time, seasonal need from October- June.

Responsibilities

• Kitchen Leadership: Direct and coordinate 2-5-line cooks or prep staff during service, assigning tasks, monitoring workflow, and ensuring timely ticket execution
• Meal Execution: Prepare a variety of entrees, sides, and specialty meals (including dietary accommodation) to recipe standards, ensuring proper portioning and presentation
• Quality Control: Taste and check dishes for flavor, temperature, and consistency; correct deviations immediately
• Mise en Place & Prep Oversight: Verify all stations have complete prep before service; communicate prep priorities to prep cooks
• Food Safety & Sanitation: Enforce ServSafe standards, monitor temperatures, maintain clean stations, and ensure proper food storage and rotation
• Training & Mentorship: Train and mentor junior cooks on recipes, techniques, and kitchen procedures
• Inventory & Ordering: Monitor stock levels, communicate ordering needs, and assist with inventory rotation
• Menu & Specials Support: Assist the head chef in developing or testing new menu items and specials
• Operational Problem-Solving: Address equipment issues, coordination challenges, or other operational problems during shifts

Qualifications

• Previous experience as a line cook, cook, or similar culinary position preferred.
• Leadership experience a plus
• Hospitality/Resort Industry experience a plus
• High School Diploma or Equivalent
• Demonstrated ability to lead and coordinate kitchen staff during service.
• Knowledge of food safety practices and sanitation standards.
• Food Handlers Certification required within 7 days of hire.
• Strong organizational skills and ability to multitask in a fast-paced environment.

Additional Requirements

• Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members.
• Must be able to work flexible work hours/schedule including evenings, weekends, and holidays. Long hours may be required due to business demands.
• Ability to work independently or in a team environment.
• Ability to stay calm and focused during the busiest of times.
• Ability to read, write, speak, and understand English; additional languages preferred.
• Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds.

Benefits

• Competitive Pay
• Medical, Dental, and Vision Benefits
• 401k Contribution
• Paid Time Off and Paid Holidays
• Employee Meals, Referral Incentives, and Recognition Programs
• Professional development and upward mobility opportunities
• Work-Family Culture

The Company's good faith estimate of the hourly rate it expects to pay for this role is $26-$30 and is based on applicable and specialized experience and location.