Food & Beverage

PGA of America Corporate•Port Saint Lucie, FL

19h•Onsite

About The Position

PGA Golf Properties Inc., a subsidiary of the PGA of America, aims to promote the game of golf by offering championship courses, research, education, licensing, and advisory services. They foster a fun, professional, and supportive work environment that values work-life balance. This role is for a full-time Line Cook I responsible for preparing various food items according to standardized recipes, working closely with the Executive Chef. The position involves assisting with menu planning and execution, mastering kitchen stations, and ensuring food quality and presentation.

Requirements

High school diploma or general education degree (GED).
Three (3) years of related experience and/or training; or equivalent combination of education and experience.
Knowledge in advanced knife skills.
Ability to butcher and prepare all proteins and store them properly.
Ability to read and comprehend simple instructions, short correspondence, and memos.
Ability to write simple correspondence.
Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees.
Ability to apply concepts such as fractions, percentages, and ratios to practical situations.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Requires special emphasis on sound judgment and understanding of legal concepts and local, state, and federal laws relevant to all aspects of the food and beverage industry.
Work harmoniously with others to get a job done, respond positively to instructions and procedures, and work well with staff while maintaining relationships.
Meet the expectations and requirements of internal and external customers.
Get firsthand customer information and use it for improvements in products and services.
Act with the customer in mind and establish and maintain effective relationships with customers and gain their trust and respect.
Valid Food Handler’s certificate.

Nice To Haves

Strong working knowledge of soups and sauces.
Experience with sautéed, fried, grilled, steamed, and baked items.

Responsibilities

Follow, execute, and help plan recipes, procedures, and plate-ups related to line cooking in a timely fashion.
Work towards the mastery of all stations in the kitchen, as well as all recipes, presentations, and setups.
Prepare all food served, following standardized recipes and special diet requests.
Ensure all food production and its coordination with meal and serving hours preserves quality, temperature, and appearance.
Prepare all soups, stocks, and sauces; boil, braise, and roast items as per standardized recipes.
Recognize supplies required for menus/production and ensure they are obtained from storage areas in adequate time for meal production.
Portion food on serving plates, add gravies and sauces, and garnish servings.
Maintain assigned workstation in a safe and sanitary condition, including washing pots and pans.
Assist management on kitchen inefficiencies and help to remedy them.
Keep refrigerators and dry good shelves clean and organized.
Maintain a sterile kitchen, understanding chemical usage and the ability to break down and reset all kitchen equipment.