QUALIFICATIONS

High school diploma or equivalent education. Thorough knowledge of food preparation, kitchen maintenance operations and safe food handling procedures as would normally be acquired through at least one year 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.

·Prepare food orders per customer request.

·Prepare menu items according to current plating specifications.

·Maintain prep for assigned station using the daily line inventory.

·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.

·Perform cooking procedures as required to fulfill tasks assigned by Executive Chef, Sous Chef or Lead Cook which may include:

oBreading, freezing, thawing, proofing, baking.

oPreparing meats, seafood, poultry and vegetables for roasting and grilling.

oPrepare stocks and basic soups according to standard recipes.

oPortion control meats, seafood, dairy products, vegetables, and fruits using devices including scales and dishes.

oPerform basic preparation techniques including, slicing, dicing, mincing, and chopping using knives and mechanical devices such as electric slicers, and food processors.

oSetup, operate, breakdown and clean slicers, mixers, food processors, ovens, ranges, broilers, fryers, line refrigeration, hot wells, toasters, braisers, and kettles.

oSelect proper equipment and perform basic cooking functions of baking, roasting, braising, sauté, broiling, poaching, searing, grilling, broiling, basting, frying, pan fry, and stewing.

oPrepare banquet platters, trays and plated foods according to banquet event orders.

oPrepare banquet entrees, vegetables, and starches for cooking.

·Assist Executive Chef, Sous Chef, lead cooks in supervising activities delegated to Cook I and ware washers.

·Understanding and following procedures to maintain a sanitary workspace conforming to all jurisdictional and club imposed regulations and rules regarding food service sanitation.

·Maintain responsibility for food and beverage sales, expenses, and profit goals as outlined in the Food and Beverage Operating Plan/Budget.

·Operate within all established guidelines, policies, standards and constraints as set by PGA TOUR Golf Course Properties, Inc.

·Ensure that service procedures are adhered to as outlined in the TPC Brand Standards.

·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.

·Special projects or other duties as assigned.