Job Description Summary

The Cook performs basic methods of food preparation, portion control, sanitation and routine maintenance of equipment in accordance with standards.

• Job Description

QUALIFICATIONS

• High school diploma or equivalent education
• Basic knowledge of food preparation, kitchen maintenance operations and safe food handling procedures as would normally be acquired through at least 6 months 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
• 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 in accordance with accepted sanitation standards and club practices
• 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 dishers.
• 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, and food processors
• Prepare banquet platters, trays and plated foods according to banquet event orders
• Prepare banquet entrees, vegetables, and starches for cooking
• Maintain responsibility for food and beverage sales, expenses, and profit goals as outlined in the Food and Beverage Operating Plan/Budget
• Understanding and following procedures to maintain a sanitary workspace conforming to all jurisdictional and club imposed regulations and rules regarding food service sanitation
• Operate within all established guidelines, policies, standards and constraints as set by PGA TOUR Golf Course Properties, Inc
• 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
• Assist with removal of waste by breaking down boxes and emptying trash before receptacle becomes overloaded
• Special projects or other duties as assigned

Job Types: Full-time, Part-time, Seasonal

Pay: $18.00 - $22.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Restaurant type:

• Casual dining restaurant
• Fine dining restaurant

Weekly day range:

• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• Princeton, NJ 08540: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Restaurant experience: 2 years (Required)

Work Location: In person

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