Cook I (Part Time)

TPC Deere Run es una cancha para torneos de golf de 7.256 yardas de par 71 abierta al público, que se encuentra en la región Quad Cities de Silvis, Illinois, apenas a dos horas en vehículo desde Chicago. Desde el año 2000, TPC Deere Run ha sido sede del campeonato John Deere Classic del PGA TOUR. El campo de golf TPC Deere Run ha sido destacado como uno de los 100 mejores campos de golf públicos de América por la publicación Golf Digest, y además figura en el quinto puesto en el ranking del estado de Illinois de GolfWeek Magazine.

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

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 

• Assist with removal of waste by breaking down boxes and emptying trash before receptacle becomes overloaded

• Special projects or other duties as assigned

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