Line Cook - Private Golf Club

TPC Network; Las Vegas (NV); On-site; USD 19,000 - 30,000; Full time

Job summary

TPC Summerlin is a private par-72, 7,243-yard golf course located in Las Vegas, Nevada. Carved from a magnificent swath of rugged desert terrain by renowned golf course architect Bobby Weed, TPC Summerlin creates one of the most visually stunning tests of golf in Nevada.

Cook I at TPC Summerlin performs basic methods of food preparation, portion control, sanitation and routine maintenance of equipment in accordance with standards.

Qualifications

• High school diploma or equivalent education.
• Basic knowledge of food preparation, kitchen maintenance operations and safe food handling procedures as would normally be acquired through at least 6 months of similar experience or culinary trades training.

Responsibilities

• Maintain high standards of quality of food production to ensure member/guest satisfaction
• Ensure high standards of sanitation and cleanliness are maintained throughout the kitchen, storage, and dumpster areas at all times
• Keep all cooking equipment clean during the assigned shift, making sure that all cooking equipment is cleaned prior to the change of shift
• Maintain organization of storage areas by storing provisions in appropriate locations on receipt in accordance with accepted sanitation standards and club practices
• Perform cooking procedures as required to fulfill tasks assigned by Executive Chef, Sous Chef or Lead Cook which may include:
• Breading, freezing, thawing, proofing, baking
• Preparing meats, seafood, poultry and vegetables for roasting and grilling
• Prepare stocks and basic soups according to standard recipes
• Portion control meats, seafood, dairy products, vegetables, and fruits using devices including scales and dishers.
• Perform basic preparation techniques including, slicing, dicing, mincing, and chopping using knives and mechanical devices such as electric slicers, and food processors
• Setup, operate, breakdown and clean slicers, mixers, and food processors
• Prepare banquet platters, trays and plated foods according to banquet event orders
• Prepare banquet entrees, vegetables, and starches for cooking
• Maintain responsibility for food and beverage sales, expenses, and profit goals as outlined in the Food and Beverage Operating Plan/Budget
• Understanding and following procedures to maintain a sanitary workspace conformance with all jurisdictional and club imposed regulations and rules regarding food service sanitation
• Operate within all established guidelines, policies, standards and constraints as set by PGA TOUR Golf Course Properties, Inc
• Assume responsibility for timing of food production to achieve 10-minute ticket time for lunch and 20-minute ticket time for dinner
• Ensure that service procedures are adhered to as outlined in the TPC Brand Standards
• Assist with removal of waste by breaking down boxes and emptying trash before receptacle becomes overloaded
• Special projects or other duties as assigned

Education

High school diploma or equivalent education

Job description

TPC Summerlin is a private par-72, 7,243-yard golf course located in Las Vegas, Nevada. Carved from a magnificent swath of rugged desert terrain by renowned golf course architect Bobby Weed, TPC Summerlin creates one of the most visually stunning tests of golf in Nevada.

Cook I at TPC Summerlin performs basic methods of food preparation, portion control, sanitation and routine maintenance of equipment in accordance with standards.