Line Cook - Banquets & Golf Club Kitchen

TPC Network; Ponte Vedra Beach (FL); On-site; USD 19,000 - 28,000; Full time

Job summary

TPC Sawgrass in Ponte Vedra Beach, FL, is seeking a Cook I to join our culinary team. You will perform basic methods of food preparation and maintain sanitation to standards across the kitchen.

Under supervision of the Executive Chef and Lead Cook, you will prepare meats, seafood, vegetables, and stocks for lunch and dinner, manage portions, assist with banquets, and help ensure timely service.

Qualifications

• High school diploma or equivalent education.
• Basic knowledge of food preparation and kitchen operations.
• Understanding of sanitation and safety procedures.

Responsibilities

• Maintain high standards of food quality for member and guest satisfaction.
• Ensure sanitation and cleanliness in kitchen, storage, and dumpsters.
• Keep cooking equipment clean during shifts and changeovers.
• Organize storage areas and stock provisions per sanitation standards.
• Prepare meats, seafood, poultry and vegetables for roasting and grilling.
• Bread, freeze, thaw, proof, bake as required.
• Prepare stocks and basic soups.
• Portion control of meats and other ingredients.
• Slice, dice, min; chop with knives and processors.
• Set up, operate, clean slicers and mixers.
• Prepare banquet platters and plated foods.
• Prepare banquet entrees and sides.
• Support food costs and portion control within budget.
• Follow sanitation procedures per regulations.
• Adhere to PGA TOUR Brand Standards for service.
• Time production for lunch 10 min and dinner 20 min.
• Follow TPC Brand Standards for service.
• Assist with waste removal and cleanup.
• Perform special projects as assigned.

Skills

Food prep basics

Safe food handling

Education

High school diploma or equivalent education

Job description

TPC Sawgrass in Ponte Vedra Beach, FL, is seeking a Cook I to join our culinary team. You will perform basic methods of food preparation and maintain sanitation to standards across the kitchen.

Under supervision of the Executive Chef and Lead Cook, you will prepare meats, seafood, vegetables, and stocks for lunch and dinner, manage portions, assist with banquets, and help ensure timely service.