Line Cook II

PGA of America Corporate•Port Saint Lucie, FL

3d•Onsite

About The Position

PGA Golf Properties Inc., a wholly owned subsidiary of the PGA of America, advances the PGA’s objectives to promote enjoyment and involvement in the game, by providing accessible world-class championship golf courses, research, education, licensing and advisory services. Working in a fun and professional atmosphere, we offer our employees competitive benefits and compensation and the opportunity to perform in an exciting environment. The PGA strives to provide a work environment that is respectful and supportive and allows a balance between professional and personal life. PGA Golf Club offers a variety of benefits and resources to help employees and their families lead healthy lives. We are immediately hiring a Line Cook II who will be responsible for serving in the capacity as a line leader as needed; assist with the execution and planning, as well as preparing and serving all items and recipes in-house. Assist in daily purchases and inventories as well as daily prep lists and shift sheets. Assists in the creation of daily specials as assigned by the Executive Chef. Represents the PGA of America in the utmost professional manner.

Requirements

High school diploma or general education degree (GED).
Four (4) years of related experience and/or training; or equivalent combination of education and experience.
Knowledge in advanced knife skills, and the ability to butcher and prepare all proteins and store them in their proper setting.
Advanced knowledge of soups and sauces, as well as prep sheet production.
Valid Food Handler’s certificate.

Responsibilities

Assist as needed on the assigned line, meal period, or banquet event.
Regularly assigned to execute banquet events and meal periods in the absence of Chef De Cuisine and be able to maintain all standards in place.
Work hand in hand with all Line Cooks and serve in a training capacity for all line positions.
Assist with daily purchasing and inventories.
Create daily specials which fall in line with all presentation and cost standards.
Follow, execute, and help plan recipes, procedures, and plate-ups related to line cooking in a timely fashion.
Master all stations in the kitchen, soups, sauces, protein butcheries, presentations, meal production times, and prep sheet administration.
Master all food production and its coordination with a meal and serving hours, so that quality, temperature, and appearance of food are preserved.
Portion food on serving plates, add gravies and sauces and garnish servings.
Maintain assigned workstation in a safe and sanitary condition, which includes washing pots and pans.
Keep refrigerators and dry goods shelves clean and organized.
Maintain a sterile kitchen that requires an understanding of chemical usage which pertains to the kitchen environment, as well as, has the ability to break down and reset all kitchen equipment.
Attend in-service training and educational seminars as assigned.