Line Cook - Banquet Prep & Fresh Standards (Daytime)

Troon; Princeton (NJ); Hybrid; USD 26,000 - 30,000; Full time

Benefits offered by this job

Healthcare Benefits

Retirement Benefits

Time Off

Job summary

Springdale Golf Club in Princeton, NJ is seeking a Full-Time Line Cook to join Troon’s global restaurant team. The role emphasizes learning standards in food production, timely expediting, sanitation, and support for banquet functions in a fast-paced hospitality setting.

Minimum education is an Associate’s degree in Culinary Arts with two years of culinary experience; ServSafe certification is preferred. Mostly daytime hours with one to two night shifts per week, plus healthcare, retirement

Qualifications

• Associate’s degree in Culinary Arts required.
• Two years of culinary experience and/or training required or equivalent.
• ServSafe certification preferred.

Responsibilities

• Learn and maintain standards in food production and quality.
• Expedite orders in a timely manner.
• Practice proper sanitation and cleanliness standards.
• Execute scheduled banquet functions.
• Maintain professional relationships with fellow associates.
• Assist in reducing waste and loss.
• Communicate equipment repair needs to the chef.
• Actively participate in training efforts.
• Incorporate safe work practices in job performance.
• Attend staff meetings.
• Check and date all deliveries and report variances to the chef in charge.
• Verify all coolers are at proper temperatures and cleaned daily.
• Process inventory requisitions and receive supplies as needed.
• Prepare food according to production forecasts and plans.
• Follow established recipes to ensure product consistency.

Education

Associate’s degree in Culinary Arts

Two years of culinary experience and/or training

ServSafe certification

Job description

Springdale Golf Club in Princeton, NJ is seeking a Full-Time Line Cook to join Troon’s global restaurant team. The role emphasizes learning standards in food production, timely expediting, sanitation, and support for banquet functions in a fast-paced hospitality setting.

Minimum education is an Associate’s degree in Culinary Arts with two years of culinary experience; ServSafe certification is preferred. Mostly daytime hours with one to two night shifts per week, plus healthcare, retirement