Cook I (Part-Time)

TPC Network•Scottsdale, AZ

10d

About The Position

The Cook I performs basic food-preparation methods, portion control, sanitation, and routine equipment maintenance in accordance with established standards. The role supports kitchen operations at TPC Scottsdale, helping maintain food quality, cleanliness, and timely service for members and guests. Shifts are scheduled as necessary based on business levels. Travel is not expected, and the position has no direct supervisory responsibilities.

Requirements

High school diploma or equivalent education.
Basic knowledge of food preparation, kitchen maintenance operations, and safe food-handling procedures, normally acquired through at least 6 months of similar experience or culinary trades training.
Ability to stand, walk, sit, kneel, use hands to handle or feel, and talk or hear regularly.
Ability to regularly lift and/or move up to 25 pounds.
Ability to meet the job's vision requirements, including close vision, depth perception, color vision, distance and peripheral vision, and focus adjustment.
Ability to comply with applicable federal, state, and local safety and health regulations.

Responsibilities

Maintain high standards of food quality to support member and guest satisfaction.
Maintain sanitation and cleanliness throughout kitchen, storage, and dumpster areas.
Keep cooking equipment clean during the assigned shift and clean it before shift change.
Organize storage areas and place provisions in appropriate locations upon receipt, following sanitation standards and club practices.
Perform assigned cooking procedures, which may include breading, freezing, thawing, proofing, and baking.
Prepare 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 devices.
Perform basic preparation techniques such as slicing, dicing, mincing, and chopping with knives and mechanical devices.
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 applicable jurisdictional and club rules for maintaining a sanitary food-service workspace.
Operate within established PGA TOUR Golf Course Properties, Inc. guidelines, policies, standards, and constraints.
Time food production to achieve ticket times of 10 minutes for lunch and 20 minutes for dinner.
Follow service procedures outlined in the TPC Brand Standards.
Assist with waste removal, including breaking down boxes and emptying trash before receptacles become overloaded.
Complete special projects and other assigned duties.