Line Cook – Banquets & Club Kitchen Excellence

Ultipro; Show Low (AZ); On-site; USD 38,000 - 48,000; Full time

Job summary

Torreon Golf Club in Show Low, AZ is seeking a Line Cook to support our hospitality operations. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to the clubs managed by Troon.

Responsibilities include maintaining standards in food production, expediting orders, sanitation, and assisting with banquet functions, inventory, and prep following established recipes and production plans.

Qualifications

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

Education

Associates Culinary Degree

Job description

Torreon Golf Club in Show Low, AZ is seeking a Line Cook to support our hospitality operations. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to the clubs managed by Troon.

Responsibilities include maintaining standards in food production, expediting orders, sanitation, and assisting with banquet functions, inventory, and prep following established recipes and production plans.