Line Cook - Fast-Paced Club Kitchen + Benefits

Troon Golf, LLC; Northern (KY); On-site; USD 22,000 - 30,000; Full time

Benefits offered by this job

Healthcare Benefits

Retirement Benefits

Time Off

Job summary

The Clubs at St. James, part of Troon, is seeking a Full-Time Line Cook for its hospitality-focused operation in Southport, NC. The role requires eagerness to learn, contribute, and grow within a fast-paced property managed by Troon.

Responsibilities include maintaining production standards, expediting orders, sanitation, banquet support, and inventory management in a team-driven environment. ServSafe is preferred; culinary experience required.

Qualifications

• 2 years of culinary experience and/or training; or equivalent combination of education and experience
• ServSafe 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 and waste
• Communicates equipment repair needs with the chef
• Actively participates in training efforts
• Incorporates safe work practices in job performance
• Checks and dates all deliveries received and reports any variances to the chef in charge
• Verifies that all coolers are at proper temperatures and are cleaned on a daily basis
• Processes inventory requisitions 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

Job description

The Clubs at St. James, part of Troon, is seeking a Full-Time Line Cook for its hospitality-focused operation in Southport, NC. The role requires eagerness to learn, contribute, and grow within a fast-paced property managed by Troon.

Responsibilities include maintaining production standards, expediting orders, sanitation, banquet support, and inventory management in a team-driven environment. ServSafe is preferred; culinary experience required.