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
PAY & BENEFITS - $15.00 per hour
PHYSICAL DEMANDS AND WORKING ENVIRONMENT
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.
Travel
Travel is not expected for this position
Work Schedule Expectations
This position requires shifts as necessary based on business levels
Supervisory Responsibility
This position has no direct supervisory responsibilities
Benefits
Health insuranceVision insuranceEquity / stock options
Additional Information
TPC Deere Run is a par-71, 7,256-yard championship golf course open to the public located in the Quad Cities region of Silvis, Illinois and just over a two-hour drive from Chicago. Since 2000, TPC Deere Run has been the home of the PGA TOUR's annual John Deere Classic. TPC Deere Run's championship course was featured as one of America's 100 Greatest Public Golf Courses by Golf Digest, as well as ranked fifth in the state of Illinois by GolfWeek Magazine.
Tee up your career as a part of our team with the TPC Network!
The Cook I performs basic methods of food preparation, portion control, sanitation and routine maintenance of equipment in accordance with standards.
Pgatour · Silvis, IL