Cook II

TPC Network; Duluth (GA); On-site; USD 30,000 - 40,000; Full time

Job summary

An established industry player is seeking a dedicated Cook II to join their dynamic team. This role involves ensuring high standards of food quality and sanitation while preparing delicious meals that satisfy guests. The ideal candidate will have a passion for culinary arts and a commitment to maintaining a clean and organized kitchen environment. This is a fantastic opportunity to grow your skills in a vibrant setting, working alongside experienced chefs and contributing to an exceptional dining experience. If you are ready to take your culinary career to the next level, we want to hear from you!

Qualifications

• Minimum one year of experience in food preparation or culinary training.
• Knowledge of safe food handling procedures.

Responsibilities

• Maintain high standards of food quality and sanitation.
• Prepare food orders and menu items as requested.
• Ensure cleanliness of the kitchen and equipment.

Skills

Food Preparation

Sanitation Practices

Kitchen Maintenance

Portion Control

Education

High School Diploma

Job description

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TPC Sugarloaf offers 27 holes of private golf designed by Greg Norman located within the gated community of Sugarloaf Country Club in Duluth, Georgia. TPC Sugarloaf's featured 18 holes, The Stables and The Meadows, are accented by tree-lined Zoysia fairways, Bermuda grass greens, streams, lakes, and hills. TPC Sugarloaf also features The Pines course, a third nine that is slightly shorter in distance, but every bit as compelling as the original pair. TPC Sugarloaf is also host to the PGA TOUR Champions Mitsubishi Electric Classic.

Tee up your career as a part of our team with the TPC Network!

The Cook II performs thorough methods of food preparation, portion control, sanitation and routine maintenance of equipment in accordance with standards.

Qualifications

• High school diploma or equivalent education
• Thorough knowledge of food preparation, kitchen maintenance operations and safe food handling procedures as would normally be acquired through at least one year 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
• Prepare food orders per customer request
• Prepare menu items according to current plating specifications
• Maintain prep for assigned station using the daily line inventory
• 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
• 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, preparing stocks and basic soups, portion control, basic prep techniques, setup and operation of kitchen equipment, preparing banquet foods, and assisting in supervision
• Understanding and following procedures to maintain a sanitary workspace conforming to all jurisdictional and club regulations
• Maintain responsibility for food and beverage sales, expenses, and profit goals as outlined in the Food and Beverage Operating Plan/Budget
• Operate within all established guidelines, policies, standards and constraints as set by PGA TOUR Golf Course Properties, Inc
• Ensure service procedures are followed as per TPC Brand Standards
• Manage timing of food production to meet service standards
• Perform other duties or projects as assigned

Physical Demands and Working Environment

Regularly required to stand, walk, sit, kneel; use hands; talk or hear. Must lift/move up to 25 pounds. Specific vision abilities include close, depth, color, distance, peripheral vision, and focus adjustment. Must comply with safety and health regulations.

Travel

• Travel is not expected for this position

Work Schedule Expectations

• Shifts as necessary based on business levels

Supervisory Responsibility

• No direct supervisory responsibilities

Additional Information

• Industry: Food & Restaurant
• Seniority Level: Entry level
• Employment Type: Full-time
• Job Function: Management and Manufacturing