Cook I (Part-Time)

Requirements

• 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.
• PAY & BENEFITS
• Pay Range: $18.00-25.00
• Our benefits may include:
• Medical/Dental/Vision
• Health Savings Account with employer contribution
• Life & Disability insurance
• 401(k) plus employer match and employer contribution
• Pet insurance
• Employee Assistance Program
• Paid Time Off and Holidays
• Complimentary employee meals
• Access to PGA Tour golf tournaments
• Tuition Assistance
• Playing privileges and employee discounts
• 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
• 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

Additional Information

TPC Twin Cities is a private par-72, 7,513-yard golf course located in Blaine, Minnesota, just minutes north of Minneapolis and St. Paul. Designed by the legendary Arnold Palmer, the 18-hole golf course features 235 acres of breathtaking countryside and hosts the PGA TOUR's 3M Open. TPC Twin Cities was designed to blend seamlessly with the natural rolling terrain on the site of a former sod farm, the serene masterpiece features Bentgrass tees, fairways and greens, native prairie grasses, picturesque wetlands, and 27 bodies of water. 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.

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