Cook

TPC Jasna Polana; Princeton (NJ); On-site; USD 35,000 - 45,000; Full time

Job summary

TPC Jasna Polana in Princeton, New Jersey is looking for a skilled Line Cook responsible for preparing and cooking a variety of food products per the club's standardized recipes. The ideal candidate has experience in kitchen preparation, strong communication and time-management skills, and holds a food safety certification.

Join a dynamic team environment where attention to detail and a strong work ethic are essential. Flexibility with scheduling, including evenings and holidays, is necessary for this role.

Qualifications

• Minimum of two years of experience in kitchen preparation and cooking in a similar environment.
• Knowledge of food handling and preparation principles for all foods served in the club.
• Ability to follow all state and local health and food safety regulations.

Responsibilities

• Prepare and cook a variety of food products as per club’s standardized recipes.
• Maintain cleanliness and organization of the kitchen and equipment.
• Ensure adherence to safety and health regulations.

Skills

Time management

Communication

Interpersonal skills

Education

High school diploma or GED

Food safety certification

Job description

Position Summary

Line Cook is responsible for preparing and cooking a variety of food products, including seafood, meats, poultry, vegetables, sauces, and stocks, using broilers, ovens, grills, fryers, and other kitchen equipment in accordance with the club’s standardized recipes and daily prep list.

Essential Job Duties

• Maintain regular attendance in compliance with club standards.
• Maintain high standards of personal appearance and grooming, wearing the proper uniform.
• Comply with all club policies, standards, and regulations to ensure safe and efficient operations.
• Take inventory of items required for station set‑up and identify those that need preparation.
• Prepare items according to standard recipes.
• Coordinate and time orders with other kitchen operations.
• Requisition items needed to produce menu items.
• Notify Sous Chef or Executive Chef of expected shortages.
• Ensure assigned work areas and equipment are clean and sanitary.
• Set up, maintain, and break down the prep cook station.
• Cover, date, and store all leftover products that are reusable.
• Recommend maintenance, repair, and upkeep of the line prep area and equipment.
• Close the kitchen properly using the closing checklist.
• Attend kitchen staff meetings and offer suggestions for improvements.
• Perform other duties as assigned by management.

Education, Experience, and Skills Required

• High school diploma or GED.
• Minimum of two years of experience in kitchen preparation and cooking in a similar environment.
• Food safety certification required.
• Knowledge of food handling and preparation principles for all foods served in the club; familiarity with all kitchen equipment.
• Excellent time‑management, listening, oral/written communication, and interpersonal skills.
• Ability to prepare menu items for member or guest service.
• Ability to follow all state and local health and food safety regulations.
• Strong oral communication skills and positive interpersonal skills.
• Demonstrated ability to follow safety procedures for operating and cleaning equipment and machinery.
• Results‑oriented and capable of working independently with minimal direction.
• Excellent team player able to work hands‑on in a fast‑paced environment.

Typical Physical and Mental Demands

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, and twist or reach.
• Requires ability to carry, push, pull, or lift up to 50 pounds.
• Continuous repetitive motions.
• Requires excellent hand‑eye coordination and sense of taste and smell.
• Basic computational ability and mathematical skills for understanding recipes, measurements, requisition amounts, and portion sizes.
• Must convey information and ideas clearly, evaluate and select among alternative courses of action quickly and accurately, and handle stressful, high‑pressure situations with composure.
• Must listen to, understand, and clarify concerns and issues raised by members and guests.

Typical Working Conditions

Work is performed in a hot, humid, and noisy environment with temperature variances. Exposure to heat/humidity, cool/cold weather, toxins, caustic chemicals, fumes or airborne particles may occur. Schedule may include evenings, holidays, and extended hours as business dictates.

What We’re Looking For

• Experienced culinary professionals with a strong work ethic.
• Solid background in restaurant and catering settings, focusing on presentation and attention to detail.
• Reliable and focused team members who thrive in a dynamic kitchen environment.
• Hunger to grow within the company.