Line Cook

Troon; Show Low (AZ); On-site; USD 18,000 - 25,000; Full time

Job summary

Torreon is seeking a seasonal line cook to thrive in a hospitality setting, supporting the clubs managed by Troon. The role emphasizes food production standards, timely order expediting, sanitation, and collaboration with the culinary team.

The ideal candidate will have culinary training or experience and a Serv Safe certification is preferred, with a strong focus on safety, accuracy, and teamwork during banquet events and daily operations.

Qualifications

• Requires Associates Culinary Degree and 2 years of culinary experience or equivalent.
• Serv Safe Certification 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 and reports variances to chef in charge.
• Verifies proper cooler temperatures and daily cleaning.
• Processes inventory requisition and receives supplies for quality production.
• Prepares the proper amount of food according to production or forecast sheets.
• Prepares items per established recipes for consistent product.

Education

Associates Culinary Degree and 2 years of Culinary Experience and/or training; or equivalent combination of education and experience

Job description

Torreon is excited to announce the exceptional career opportunity of Line Cook. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to the clubs managed by Troon.

SEASONAL FULL-TIME OPPORTUNITY!

Key Responsibilities of the Line Cook:

• 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.

Minimum Qualifications for the Cook:

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

Other Qualifications:

• Serv Safe Certified preferred.