Line Cook 1 - Part Time

PGA Golf Properties Inc.; Port Saint Lucie (FL); On-site; USD 17,000 - 22,000; Part time

Benefits offered by this job

Flexible hours

401k Plan

Golf privileges

Discounts in Food & Beverage

Job summary

PGA Golf Properties Inc. invites applications for a Line Cook I at its Port St. Lucie location. This part-time role works closely with the Executive Chef to prepare sautéed, fried, grilled, and baked items per recipes.

You will master multiple stations, maintain clean work areas, and ensure food quality and timely service, while complying with safety standards.

Flexible hours, 401k and golf privileges are included; prior knife skills and knowledge of sauces are valued.

Qualifications

• High school diploma or GED required.
• Three years of related kitchen experience.
• Advanced knife skills and ability to butcher and prep proteins.
• Knowledge of soups, sauces, and standard recipes.

Responsibilities

• Follow recipes and plate orders in a timely manner.
• Master all kitchen stations and recipes.
• Prepare foods per standardized recipes and dietary requests.
• Ensure food quality, temperature, and presentation.
• Maintain a clean, safe, and sanitary workstation.
• Assist in reducing kitchen inefficiencies.

Skills

Knife skills

Food preparation

Teamwork

Food safety

Education

High school diploma or GED

Job description

PGA Golf Properties Inc., a wholly owned subsidiary of the PGA of America, advances the PGA’s objectives to promote enjoyment and involvement in the game, by providing accessible world-class championship golf courses, research, education, licensing and advisory services. Working in a fun and professional atmosphere, we offer our employees competitive benefits and compensation and the opportunity to perform in an exciting environment. The PGA strives to provide a work environment that is respectful and supportive and allows a balance between professional and personal life.

Line Cook 1 - Part Time - Port St. Lucie, FL We are currently hiring for a Line Cook I who will be responsible for working closely with the Executive Chef; assist with the planning, as well as, preparing and serving all sautéed, fried, grilled, steamed, and baked items as per standardized recipes.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Follow, execute, and help plan recipes, procedures, and plate-ups related to line cooking in a timely fashion.
• Ability to work towards the mastery of all stations in the kitchen, as well as all recipes, presentations, and setups.
• Strong working knowledge of soups and sauces.
• Prepare all food served, following standardized recipe and special diet requests.
• Ensure all food production and its coordination with the meal and serving hours, so that quality, temperature, and appearance of food are preserved.
• Prepare all soups, stocks, and sauces; boils, braises, and roasts items as per standardized recipes.
• Recognize supplies required for menus/production and ensure that supplies are obtained from storage areas in adequate time for meal production.
• Portion food on serving plates, add gravies and sauces and garnish servings.
• Maintain assigned workstation in a safe and sanitary condition, which includes washing pots and pans.
• Assist management on inefficiencies in the kitchen and help to remedy the inefficiency.
• Keep refrigerators and dry good shelves clean and organized.
• Maintain a sterile kitchen which requires an understanding of chemical usage which pertains to the kitchen environment, as well as the ability to break down and reset all kitchen equipment.

SUPERVISORY RESPONSIBILITIES This job has no supervisory responsibilities.

EDUCATION and/or EXPERIENCE High school diploma or general education degree (GED). Three (3) years of related experience and/or training; or equivalent combination of education and experience. Knowledge in advanced knife skills, and the ability to butcher and prepare all proteins and store them in their proper setting.

COMMUNICATION SKILLS Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

MATHEMATICAL SKILLS Ability to apply concepts such as fractions, percentages, and ratios to practical situations.

REASONING ABILITY Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Requires special emphasis on sound judgment and understanding of legal concepts and local, state, and federal laws relevant to all aspects of the food and beverage industry.

COLLABORATION AND TEAMWORK Work harmoniously with others to get a job done, responds positively to instructions and procedures and is able to work well with staff while maintaining relationships, which breed productive disagreement and debate.

CUSTOMER FOCUS Meet the expectations and requirements of internal and external customers. Get firsthand customer information and uses it for improvements in products and services. Act with the customer in mind and establish and maintain effective relationships with customers and gain their trust and respect.

CERTIFICATES, LICENSES, REGISTRATIONS Valid Food Handler’s certificate Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. Frequent standing, walking, and lifting up to 25 pounds required on a daily basis.

We Offer:

• Flexible hours, days, nights, and weekends
• 401k Plan offered to all staff
• Golf privileges and the opportunity to learn the game
• Discounts in Food & Beverage and in the Golf Shop

For more information on the PGA Golf Club, please visit the PGA Golf Club’s website at www.pgavillage.com.

We are PGA Golf Properties Inc., a wholly owned subsidiary of the PGA of America, advances the PGA’s objectives to promote enjoyment and involvement in the game, by providing accessible world-class Championship golf courses, research, education, licensing and advisory services. The PGA strives to provide a work environment that is respectful and supportive and allows a balance between professional and personal life.

PGA does not discriminate on the basis of race, color, creed, religion, gender, age, disability, sexual orientation, national origin, citizenship, veteran status, gender identity or expression, marital or familial status, genetic information or any other characteristic protected by federal, state or local law. In addition, to ensure full equality of opportunity in all operations and activities of the organization, every staff member employed by the PGA shall be selected under fair employment procedures that provide equal employment opportunities to all people. DFWP.