Cook I - Part Time

TPC Network•Silvis, IL

6d•$15 - $17•Onsite

About The Position

TPC Deere Run is seeking a Part-Time Cook I to perform basic methods of food preparation, portion control, sanitation, and routine maintenance of equipment in accordance with standards. This role is crucial for maintaining high standards of food quality and kitchen cleanliness to ensure member and guest satisfaction. The Cook I will assist the culinary team in preparing a variety of dishes and maintaining an organized and sanitary work environment.

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

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.