Cook III

TPC Sugarloaf ofrece 27 hoyos de golf privado diseñado por Greg Norman, ubicado dentro de la exclusiva comunidad de Sugarloaf Country Club en Duluth, Georgia. Los 18 hoyos de TPC Sugarloaf, The Stables y The Meadows, se ven realzados por los arbolados fairways de Zoysia, greens de césped Bermuda, arroyos, lagos y colinas. TPC Sugarloaf también cuenta con la cancha The Pines, un tercer nine que es levemente más corto en distancia, pero tan atractivo como el par original. TPC Sugarloaf también es sede del Mitsubishi Electric Classic del PGA TOUR Champions.

¡Mejore su carrera como parte de nuestro equipo con la red TPC!

The Cook III performs advanced methods of food preparation, portion control, and sanitation and routine maintenance of equipment in accordance with standards.

QUALIFICATIONS

• High school diploma or equivalent education
• Advanced knowledge of food preparation, kitchen maintenance operations and safe food handling procedures as would normally be acquired through at least two years 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
• Expedite food orders in absence of Executive Chef or Sous Chef
• Work with Executive Chef to develop menu specials and standard recipes
• Ensure that other kitchen staff fulfill and complete their respective job functions in absence of Executive Chef or Sous Chef
• 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
• Receive and store provisions and supplies according to accepted practices.
• Issue supplies from storage per requisition
• Perform cooking procedures as required to fulfill tasks assigned by Executive Chef or Sous Chef
• Portion control meats, seafood, dairy products, vegetables, and fruits using devices including scales and dishes according to approved plating specifications
• 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, food processors, ovens, ranges, broilers, fryers, line refrigeration, hot wells, toasters, braisers, and kettles
• Select proper equipment and perform basic cooking functions of baking, roasting, braising, sauté, broiling, poaching, searing, grilling, broiling, basting, frying, pan fry, and stewing
• 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
• Assist Executive Chef, Sous Chef in supervising activities delegated to Cooks and ware washers
• Operate within all established guidelines, policies, standards and constraints as set by PGA TOUR Golf Course Properties, Inc
• Set-up and break down dining room tables, banquet tables, chairs, display tables, and carts, theme decorations and other equipment to accommodate the operation as required, which may include centerpieces and ice carvings
• 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

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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