QUALIFICATIONS

• High school diploma or equivalent education
• Basicknowledge of food preparation, kitchen maintenance operations and safe food handling proceduresas would normally be acquired throughat least6 monthsof similar experience orculinary 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