Kitchen Manager

TPC Las Vegas es una cancha de golf de 7.104 yardas de par 71, abierta al público, ubicada en Las Vegas, NV. Se trata de una propiedad del PGA TOUR de primer nivel en las Vegas, lo que la convierte en un destino para celebridades y jugadores del PGA TOUR por igual. El campo de golf ha sido destacado como uno de «Los mejores lugares para jugar» por la publicación Golf Digest. El diseño de Bobby Weed y Raymond Floyd es el de una cancha de golf que pone a prueba las habilidades de los jugadores, al tiempo que los deslumbra con las vistas de las montañas que rodean el sitio, y el famoso paisaje de Las Vegas.

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

The Kitchen Manager performs advanced methods of food preparation, portion control, and sanitation and routine maintenance of equipment in accordance with standards. Also responsible for the planning, organization and set up of all culinary stations, kitchen and storage areas. Maintains accountability for cost, utilization, and performance of employees and equipment.

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

• Prior supervisory experience preferred

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 in maintaining internal controls for the Food & Beverage Department. Assist with monthly food and beverage inventory counts

• 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 restaurant and banquet food production

• Participate in pre-meal meetings so as to maintain positive/constructive communication with Front of House staff

• Work with service staff to improve speed and consistency of service relating to food pick up

• Ensure that service procedures are