Banquet Cook – Elevate Hospitality with Precision & Service

Troon; Thatcher (AZ); On-site; USD 19,000 - 26,000; Full time

Job summary

Mt. Graham invites you to join our food & dining team as a Cook. The position offers $16.50 per hour and supports the clubs managed by Troon in a hospitality-focused environment, with emphasis on consistency and quality.

Key duties include maintaining production standards, expediting orders, sanitation, banquet support, inventory checks, and collaborating with the chef to ensure safe, timely meals. Previous culinary training and Serv Safe are preferred.

Qualifications

• Associates Culinary Degree and 2 years of Culinary Experience and/or training; or equivalent combination of education and experience.
• Serv Safe Certified preferred.

Responsibilities

• Learns and maintains standards in food production and quality.
• Expedites orders in a timely manner.
• Practices excellent operational sanitation.
• Executes scheduled banquet functions.
• Maintains a professional relationship with fellow associates.
• Helps reduce loss/waste.
• Communicates equipment repair needs with chef.
• Actively participates in training efforts.
• Incorporates safe work practices in job performance.
• Attends staff meetings.
• Checks and dates all deliveries received and report any variances to chef in charge.
• Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis.
• Processes inventory requisition and receives supplies as necessary for quality production.
• Prepares the proper amount of food according to production or forecast sheets and production plans.
• Prepares items in accordance with established recipes for a consistent product.

Skills

Food production

Education

Associates Culinary Degree

2 years Culinary Experience or training

Serv Safe Certified (preferred)

Job description

Mt. Graham invites you to join our food & dining team as a Cook. The position offers $16.50 per hour and supports the clubs managed by Troon in a hospitality-focused environment, with emphasis on consistency and quality.

Key duties include maintaining production standards, expediting orders, sanitation, banquet support, inventory checks, and collaborating with the chef to ensure safe, timely meals. Previous culinary training and Serv Safe are preferred.