Cook I (Part-Time)

Tournament Players Club•Scottsdale, AZ

About The Position

The Cook I performs basic food preparation, portion control, sanitation, and routine equipment maintenance in accordance with established standards at TPC Scottsdale. The position supports food production for member and guest service, including regular kitchen tasks and banquet preparation, while following applicable food-service sanitation regulations, club practices, and TPC Brand Standards. The Cook I works shifts as needed based on business levels. Travel is not expected, and the position has no direct supervisory responsibilities. The job requires regular standing, walking, sitting, kneeling, handling or feeling with the hands, and talking or hearing. The employee must regularly lift or move up to 25 pounds and meet applicable safety and health regulations.

Requirements

High school diploma or equivalent education.
Basic knowledge of food preparation, kitchen maintenance operations, and safe food-handling procedures, acquired through at least six months of similar experience or culinary trades training.
Ability to regularly stand, walk, sit, kneel, use hands to handle or feel, and talk or hear.
Ability to regularly lift and/or move up to 25 pounds.
Ability to meet applicable federal, state, and local safety and health regulations.
Required vision abilities include close vision, depth perception, color vision, distance and peripheral vision, and the ability to adjust focus.

Responsibilities

Maintain high food-production quality standards to support member and guest satisfaction.
Maintain sanitation and cleanliness in kitchen, storage, and dumpster areas.
Keep cooking equipment clean during the assigned shift and ensure it is cleaned before shift changes.
Organize storage areas and store provisions appropriately upon receipt in accordance with sanitation standards and club practices.
Perform assigned cooking procedures, including breading, freezing, thawing, proofing, baking, and preparing meats, seafood, poultry, and vegetables for roasting and grilling.
Prepare stocks and basic soups according to standard recipes.
Portion meats, seafood, dairy products, vegetables, and fruits using scales, dishers, and other appropriate devices.
Use basic preparation techniques, including slicing, dicing, mincing, and chopping with knives and mechanical devices such as electric slicers and food processors.
Set up, operate, break down, 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.
Follow procedures and regulations for maintaining a sanitary workspace, including jurisdictional and club requirements.
Operate within established guidelines, policies, standards, and constraints set by PGA TOUR Golf Course Properties, Inc.
Manage food-production timing to achieve ticket times of 10 minutes for lunch and 20 minutes for dinner.
Follow service procedures outlined in TPC Brand Standards.
Assist with waste removal by breaking down boxes and emptying trash before receptacles become overloaded.
Perform special projects or other duties as assigned.