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Job Description

TPC River’s Bend is a private par-72, 7,180-yard championship layout located in Maineville, Ohio, just 25 miles northeast of Cincinnati. The Arnold Palmer-designed golf course meanders through corridors of mature hardwoods and whispering creeks. TPC River’s Bend has previously hosted events for both the Web.com Tour, PGA TOUR Champions, and currently hosts a tournament for the LPGA’s Symetra Tour. Tee up your career as a part of our team with the TPC Network! The Cook I 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/DUTIES 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 conforming to 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 PHYSICAL DEMANDS AND WORKING ENVIRONMENT While performing the duties of this job, the employee is regularly required to stand; walk; sit; kneel; use hands to handle or feel; and talk or hear. The employee must regularly lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, depth perception, color vision, distance and peripheral vision, and ability to adjust focus. An essential function of the job is to be able to comply with all applicable federal, state and local safety and health regulations that would apply to this job. This job description reflects the assignment of essential functions and may be modified as needed; it does not proscribe or restrict the tasks that may be assigned. The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor is it intended to be an all-inclusive list of the skills and abilities required to do the job. Travel Travel is not expected for this position Work Schedule Expectations This position requires shifts as necessary based on business levels Supervisory Responsibility This position has no direct supervisory responsibilities

Career Path for Line Cook 1 (PT)

The following is the career advancement route for Line Cook 1 (PT) positions, which can be used as a reference in future career path planning. As a Line Cook 1 (PT), it can be promoted into senior positions as a Sous Chef that are expected to handle more key tasks, people in this role will get a higher salary paid than an ordinary Line Cook 1 (PT). You can explore the career advancement for a Line Cook 1 (PT) below and select your interested title to get hiring information.

How to Become a Line Cook

If you are interested in becoming a Line Cook, you need to understand the job requirements and the detailed related responsibilities. Of course, a good educational background and an applicable major will also help in job hunting. Below are some tips on how to become a Line Cook for your reference.

Step 1 Understand the job description and responsibilities of a Line Cook

Quotes from people on Line Cook job description and responsibilities
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Step 2 Knowing the best tips for becoming a Line Cook can help you explore the needs of the position and prepare for the job-related knowledge well ahead of time.

Career tips from people on Line Cook jobs
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Step 3 View the best colleges and universities for Line Cook

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