Cook II

PGA TOUR, Inc; Duluth (GA); On-site; USD 32,000 - 52,000; Full time

Benefits offered by this job

Medical/Dental/Vision

Health Savings Account (HSA)

Life Insurance

Tuition Assistance

Employee meals

Paid Time Off

Employee discounts

Job summary

TPC Sugarloaf, part of the PGA TOUR Network, is seeking a Cook I to join our culinary team in Duluth, GA. You will maintain high standards of food preparation, sanitation, and plating, working under Executive Chef and Lead Cook to deliver outstanding member experiences.

The ideal candidate has a high school diploma and at least one year of kitchen experience or culinary training, with the ability to handle multiple tasks, follow recipes, and operate kitchen equipment safely.

Qualifications

• High school diploma or equivalent education.
• One year of similar experience or culinary trades training.

Responsibilities

• 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.
• Perform cooking procedures as required to fulfill tasks assigned by Executive Chef, Sous Chef or Lead Cook.

Skills

Food preparation

Kitchen sanitation

Culinary training

Education

High school diploma or equivalent

Job description

TPC Sugarloaf is a premier private club located within the gated community of Sugarloaf Country Club in Duluth, Georgia. As part of the prestigious TPC Network, the Club offers an exceptional country club experience that goes well beyond the golf course. With a wide range of amenities for the entire family, TPC Sugarloaf provides the personalized service and exclusive privileges that define the PGA TOUR’s acclaimed network of premier clubs. Tee up your career as a part of our team with the TPC Network!

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
• Prepare stocks and basic soups according to standard recipes
• Portion control meats, seafood, dairy products, vegetables, and fruits using devices including scales and dishes
• 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, food processors, ovens, ranges, broilers, fryers, line refrigeration, hot wells, toasters, braisers, and kettles
• Select proper equipment and perform basic cooking functions of baking, roasting, braising, sauté, broiling, poaching, searing, grilling, broiling, basting, frying, pan fry, and stewing
• Prepare banquet platters, trays and plated foods according to banquet event orders
• Prepare banquet entrees, vegetables, and starches for cooking
• Assist Executive Chef, Sous Chef, lead cooks in supervising activities delegated to Cook I and ware washers
• Understanding and following procedures to maintain a sanitary workspace conforming to all jurisdictional and club imposed regulations and rules regarding food service sanitation
• 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 that service procedures are adhered to as outlined in the TPC Brand Standards
• 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
• 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.

Our benefits may include:

• 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