Line Cook II - Full Time

PGA Golf Club•Port St Lucie, FL

1d•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 encourages work-life balance. The PGA Golf Club is seeking a Line Cook II to assist in the execution and planning of food preparation and service, manage daily purchases and inventories, create daily specials, and represent the PGA of America professionally. This role involves working on the kitchen line, executing banquet events, training other line cooks, and mastering all kitchen stations, including soups, sauces, butchery, and food production coordination. The position requires maintaining a safe, sanitary, and sterile kitchen environment, including equipment breakdown and reset. Attendance at in-service training and educational seminars is also expected.

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 properly.
Advanced knowledge of soups and sauces.
Advanced knowledge of prep sheet production.
Valid Food Handler’s certificate.

Nice To Haves

Ability to break down and reset all kitchen equipment.

Responsibilities

Serve as a line leader as needed.
Assist with the execution and planning of food preparation and service.
Prepare and serve all in-house items and recipes.
Assist with daily purchases and inventories.
Assist with daily prep lists and shift sheets.
Assist in the creation of daily specials as assigned by the Executive Chef.
Represent the PGA of America in a professional manner.
Assist as needed on the assigned line, meal period, or banquet event.
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.
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, ensuring quality, temperature, and appearance are preserved.
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.