Line Cook II - Full Time

PGA of America•Port Saint Lucie, FL

2d•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, respectful, and supportive work environment that balances professional and personal life, offering competitive benefits and compensation. The PGA Golf Club is seeking a Line Cook II to assist in leadership, execution, planning, preparation, and serving of all in-house items and recipes. This role also involves assisting with daily purchases, inventories, prep lists, and shift sheets, as well as contributing to the creation of daily specials under the guidance of the Executive Chef. The Line Cook II is expected to represent the PGA of America professionally.

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.
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.
Frequent standing, walking, and lifting up to 25 pounds required on a daily basis.

Responsibilities

Assist as needed on the assigned line, meal period, or banquet event.
Regularly execute banquet events and meal periods in the absence of Chef De Cuisine and maintain all standards.
Work with all Line Cooks and serve in a training capacity for all line positions.
Assist with daily purchasing and inventories.
Create daily specials that align with 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, including soups, sauces, protein butcheries, presentations, meal production times, and prep sheet administration.
Master all food production and its coordination with meal and serving hours to preserve quality, temperature, and appearance.
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.
Keep refrigerators and dry goods shelves clean and organized.
Maintain a sterile kitchen, understanding chemical usage and the ability to break down and reset all kitchen equipment.
Attend in-service training and educational seminars as assigned.