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

QUALIFICATIONS

  • High school diploma or equivalent education
  • Thorough knowledge of food preparation, kitchen maintenance operations and safe food handling procedures as would normally be acquired through at least one year 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
  • 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
  • Maintain organization of storage areas by storing provisions in appropriate locations on receipt
  • 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 dishes
  • 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, saut, 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
  • Assist Executive Chef, Sous Chef, lead cooks in supervising activities delegated to Cook I and ware washers
  • Understanding and following procedures to maintain a sanitary workspace conforming to all jurisdictional and club imposed regulations and rules regarding food service sanitation
  • Maintain responsibility for food and beverage sales, expenses, and profit goals as outlined in the Food and Beverage Operating Plan/Budget
  • Operate within all established guidelines, policies, standards and constraints as set by PGA TOUR Golf Course Properties, Inc
  • Ensure that service procedures are adhered to as outlined in the TPC Brand Standards
  • 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
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 or restrict the tasks that may be assigned. The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor is it intended to be an all-inclusive list of the skills and abilities required to do the 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