Cook II - Part Time, Flexible Hours

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen.TPC Boston is a private par-72, 7,241-yard golf course located in Norton, MA. Originally designed by the legendary player/designer Arnold Palmer, TPC Boston's award-winning layout was redesigned in 2007 by Gil Hanse. The golf course is crafted to fit seamlessly into the natural New England landscape and excels in the areas of resource conservation, water quality management, integrated pest management, wildlife/habitat management and education/outreach.Tee up your career as a part of our team with the TPC Network!The Cook II performs thorough methods of food preparation, portion control, sanitation and routine maintenance of equipment in accordance with standards.QUALIFICATIONSHigh school diploma or equivalent educationThorough knowledge of food preparation, kitchen maintenance operations and safe food handling procedures as would normally be acquired through at least one year of similar experience or culinary trades trainingRESPONSIBILITIES/DUTIESMaintain high standards of quality of food production to ensure member/guest satisfactionEnsure high standards of sanitation and cleanliness are maintained throughout the kitchen, storage, and dumpster areas at all timesPrepare food orders per customer requestPrepare menu items according to current plating specificationsMaintain prep for assigned station using the daily line inventoryKeep all cooking equipment clean during the assigned shift, making sure that all cooking equipment is cleaned prior to the change of shiftMaintain organization of storage areas by storing provisions in appropriate locations on receiptPerform cooking procedures as required to fulfill tasks assigned by Executive Chef, Sous Chef or Lead Cook which may include:Breading, freezing, thawing, proofing, bakingPreparing meats, seafood, poultry and vegetables for roasting and grillingPrepare stocks and basic soups according to standard recipesPortion control meats, seafood, dairy products, vegetables, and fruits using devices including scales and dishesPerform basic preparation techniques including, slicing, dicing, mincing, and chopping using knives and mechanical devices such as electric slicers, and food processorsSetup, operate, breakdown and clean slicers, mixers, food processors, ovens, ranges, broilers, fryers, line refrigeration, hot wells, toasters, braisers, and kettlesSelect proper equipment and perform basic cooking functions of baking, roasting, braising, sauté, broiling, poaching, searing, grilling, broiling, basting, frying, pan fry, and stewingPrepare banquet platters, trays and plated foods according to banquet event ordersPrepare banquet entrees, vegetables, and starches for cookingAssist Executive Chef, Sous Chef, lead cooks in supervising activities delegated to Cook I and ware washersUnderstanding and following procedures to maintain a sanitary workspace conforming to all jurisdictional and club imposed regulations and rules regarding food service sanitationMaintain responsibility for food and beverage sales, expenses, and profit goals as outlined in the Food and Beverage Operating Plan/BudgetOperate within all established guidelines, policies, standards and constraints as set by PGA TOUR Golf Course Properties, IncEnsure that service procedures are adhered to as outlined in the TPC Brand StandardsAssume responsibility for timing of food production to achieve 10-minute ticket time for lunch and 20 minute ticket time for dinnerEnsure that service procedures are adhered to as outlined in the TPC Brand StandardsSpecial projects or other duties as assignedPay Rate: $20.00 per hourFlexible HoursReferral BonusPHYSICAL DEMANDS AND WORKING ENVIRONMENTWhile performing the duties of this job, the employee is regularly required to stand; walk; sit; kneel; use hands to handle or feel; and talk or hear. The employee must regularly lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, depth perception, color vision, distance and peripheral vision, and ability to adjust focus.An essential function of the job is to be able to comply with all applicable federal, state and local safety and health regulations that would apply to this job.This job description reflects the assignment of essential functions and may be modified as needed; it does not proscribe or restrict the tasks that may be assigned. The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor is it intended to be an all-inclusive list of the skills and abilities required to do the job.TRAVELTravel is not expected for this positionWORK SCHEDULE EXPECTATIONSThis position requires shifts as necessary based on business levelsSUPERVISORY RESPONSIBILITYThis position has no direct supervisory responsibilities