Cook II (Part-Time)

Tournament Players Club•San Francisco, CA

4d•$27 - $27•Onsite

About The Position

TPC Harding Park, located in San Francisco, CA, offers two impressive golf courses, and an award winning restaurant, all open to the public. TPC Harding Park has been honored as “#13 Municipal Golf Course in the United States” as well as the “#24 Best Course to Play in California,” by Golfweek Magazine. Golf Digest Magazine has also named it as, “one of the Best Places to Play,” ranking it a 4.5 star golf course. TPC Harding Park enjoys a storied history as a frequent PGA TOUR stop and hosted the 2020 PGA Championship. Tee up your career as a part of our team with the TPC Network! 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, sauté, 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 S pecial projects or other duties as assigned

Requirements

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

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, sauté, 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
S pecial projects or other duties as assigned