Cook 1 - (Part-time)

Located just 15 miles outside of downtown New Orleans in Avondale, TPC Louisiana offers an award-winning championship golf course that is open to the public to enjoy. TPC Louisiana is home to the state’s only PGA TOUR event, the Zurich Classic of New Orleans and hosts many other events throughout the year. A stadium design brings golf fans up close to the action at every hole, making for a superb spectator experience. TPC Louisiana is consistently included in GolfWeek’s “Best Courses You Can Play” each year.

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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