Cook I- Part Time

PGA TOUR, Inc; Las Vegas (NV); On-site; USD 32,000 - 52,000; Full time

Benefits offered by this job

Health Savings Account (HSA)

Wellness program

Life Insurance

Disability Insurance

Pet Insurance

Employee Assistance Program

Paid Time Off

Complimentary meals for employees

Access to PGA TOUR golf tournaments

Tuition assistance

Employee discounts

Job summary

TPC Summerlin, a PGA TOUR property in Las Vegas, seeks a Cook I to perform basic food preparation, portion control, sanitation, and routine equipment maintenance. The role focuses on timely lunch and dinner service, with adherence to sanitary standards and club policies.

It offers exposure to high-volume operations in a premier private golf environment. The successful candidate will work with the kitchen team to prepare meats, seafood, and vegetables, maintain stock, and support event catering

Qualifications

• High school diploma or equivalent education required.
• Basic knowledge of food preparation, kitchen maintenance operations and safe food handling procedures.
• At least 6 months of similar experience or culinary trades training preferred.

Responsibilities

• Maintain high standards of quality of food production for member/guest satisfaction.
• Ensure sanitation and cleanliness throughout kitchen, storage, and dumpster areas.
• Keep cooking equipment clean and in good working order.
• Prepare meats, seafood, poultry, and vegetables for roasting and grilling.
• Prepare stocks and basic soups per standard recipes.
• Portion control and use of kitchen devices.
• Assist with banquet platters and event orders.
• Operate within PGA TOUR Brand Standards and sanitation guidelines.

Skills

Food preparation basics

Kitchen sanitation

Education

High school diploma or equivalent

Tools

knives & slicers

Job description

TPC Summerlin is a private par-72, 7,243-yard golf course located in Las Vegas, Nevada. Carved from a magnificent swath of rugged desert terrain by renowned golf course architect Bobby Weed, TPC Summerlin creates one of the most visually stunning tests of golf in Nevada. Tee up your career as a part of our team with the TPC Network! The Cook I performs basic methods of food preparation, portion control, sanitation and routine maintenance of equipment in accordance with standards.

QUALIFICATIONS

• High school diploma or equivalent education
• Basic knowledge of food preparation, kitchen maintenance operations and safe food handling procedures as would normally be acquired through at least 6 months of similar experience or culinary trades training

RESPONSIBILITIES/DUTIES

• Maintain high standards of quality of food production to ensure member/guest satisfaction
• Ensure high standards of sanitation and cleanliness are maintained throughout the kitchen, storage, and dumpster areas at all times
• Keep all cooking equipment clean during the assigned shift, making sure that all cooking equipment is cleaned prior to the change of shift
• Maintain organization of storage areas by storing provisions in appropriate locations on receipt in accordance with accepted sanitation standards and club practices
• Perform cooking procedures as required to fulfill tasks assigned by Executive Chef, Sous Chef or Lead Cook which may include: Breading, freezing, thawing, proofing, baking
• Preparing meats, seafood, poultry and vegetables for roasting and grilling
• Prepare stocks and basic soups according to standard recipes
• Portion control meats, seafood, dairy products, vegetables, and fruits using devices including scales and dishers.
• Perform basic preparation techniques including, slicing, dicing, mincing, and chopping using knives and mechanical devices such as electric slicers, and food processors
• Setup, operate, breakdown and clean slicers, mixers, and food processors
• Prepare banquet platters, trays and plated foods according to banquet event orders
• Prepare banquet entrees, vegetables, and starches for cooking
• Maintain responsibility for food and beverage sales, expenses, and profit goals as outlined in the Food and Beverage Operating Plan/Budget
• Understanding and following procedures to maintain a sanitary workspace conforming to all jurisdictional and club imposed regulations and rules regarding food service sanitation
• Operate within all established guidelines, policies, standards and constraints as set by PGA TOUR Golf Course Properties, Inc
• Assume responsibility for timing of food production to achieve 10-minute ticket time for lunch and 20-minute ticket time for dinner
• Ensure that service procedures are adhered to as outlined in the TPC Brand Standards
• Assist with removal of waste by breaking down boxes and emptying trash before receptacle becomes overloaded
• Special projects or other duties as assigned

PHYSICAL DEMANDS AND WORKING ENVIRONMENT

While performing the duties of this job, the employee is regularly required to stand; walk; sit; kneel; use hands to handle or feel; and talk or hear. The employee must regularly lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, depth perception, color vision, distance and peripheral vision, and ability to adjust focus. An essential function of the job is to be able to comply with all applicable federal, state and local safety and health regulations that would apply to this job. This job description reflects the assignment of essential functions and may be modified as needed; it does not proscribe or restrict the tasks that may be assigned. The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor is it intended to be an all-inclusive list of the skills and abilities required to do the job.

Travel

Travel is not expected for this position

Work Schedule Expectations

This position requires shifts as necessary based on business levels

Supervisory Responsibility

This position has no direct supervisory responsibilities

Owned, operated, and licensed by the PGA TOUR, the TPC Network is comprised of 30 premier private, resort and daily fee golf properties designed by some of golf’s most elite architects. Each TPC has hosted or has been designed to host TOUR-sponsored golf tournaments. Since TPC Sawgrass first opened its world-renowned PLAYERS Stadium Course in the fall of 1980, TPCs have provided the PGA TOUR with rent-free venues for tournaments, helping to boost championship golf purses and increasing charitable donations to grassroots non-profit organizations. At the same time, TPCs have provided recreational golfers with the unique opportunity to test their skills on the same layouts where the world’s best golfers compete. TPCs are known for their outstanding conditioning and amenities, as well as a commitment to environmental excellence. The TPC Network is also distinguished by its unwavering commitment to further the PGA TOUR’s giving back mission through support of charitable and community-based programs. For more information, please visit www.tpc.com.

Benefits

• Medical/Dental/Vision Health Savings Account with employer contribution
• Wellness Reward Program
• Life and Disability Insurance 401(k) plus employer match and employer contribution
• Pet Insurance
• Employee Assistance Program
• Paid Time Off and Holidays
• Complimentary employee meals
• Access to PGA TOUR golf tournaments
• Tuition Assistance
• Playing privileges and employee discounts