Cook III-Part Time

AEG
US - Nevada - Las Vegas
June 30, 2024

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 Summerlin is a private par-72, 7,243-yard golf course located in Las Vegas, Nevada.
Carved from a magnificent swath of rugged desert terrain by renowned golf course architect Bobby Weed, TPC Summerlin creates one of the most visually stunning tests of golf in Nevada.
TPC Summerlin proudly hosts the PGA TOUR's Shriners Hospitals for Children Open, the second event of the PGA TOUR's FedExCup season.

Tee up your career as a part of our team with the TPC Network!

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

QUALIFICATIONS

High school diploma or equivalent education
Advanced knowledge of food preparation, kitchen maintenance operations and safe food handling procedures as would normally be acquired through at least two years 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
Expedite food orders in absence of Executive Chef or Sous Chef
Work with Executive Chef to develop menu specials and standard recipes
Ensure that other kitchen staff fulfill and complete their respective job functions in absence of Executive Chef or Sous Chef
Prepare food orders per customer request
Prepare menu items according to current plating specifications
Maintain prep for assigned station using the daily line inventory
Keep all cooking equipment clean during the assigned shift, making sure that all cooking equipment is cleaned prior to the change of shift
Receive and store provisions and supplies according to accepted practices.
Issue supplies from storage per requisition
Perform cooking procedures as required to fulfill tasks assigned by Executive Chef or Sous Chef
Portion control meats, seafood, dairy products, vegetables, and fruits using devices including scales and dishes according to approved plating specifications
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, food processors, ovens, ranges, broilers, fryers, line refrigeration, hot wells, toasters, braisers, and kettles
Select proper equipment and perform basic cooking functions of baking, roasting, braising, saut, broiling, poaching, searing, grilling, broiling, basting, frying, pan fry, and stewing
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
Assist Executive Chef, Sous Chef in supervising activities delegated to Cooks and ware washers
Operate within all established guidelines, policies, standards and constraints as set by PGA TOUR Golf Course Properties, Inc
Set-up and break down dining room tables, banquet tables, chairs, display tables, and carts, theme decorations and other equipment to accommodate the operation as required, which may include centerpieces and ice carvings
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
Special projects or other duties as assigned

PHYSICAL DEMANDS AND WORKING ENVIRONMENT

While 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.

Travel

Travel is not expected for this position

Work Schedule Expectations

This position requires shifts as necessary based on business levels

Supervisory Responsibility

This position may be a team lead

Read the full job description and apply online on the recuiter's web-site

Cook III-Part Time

Cook III-Part Time

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