Cook II - FT
Company: TPC Network
Location: Norton
Posted on: June 25, 2022
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Job Description:
Norton, MA Full time R4692 KitchenTPC 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. QUALIFICATIONS High school diploma or equivalent
education Thorough 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 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 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 Maintain organization of storage areas by
storing provisions in appropriate locations on receipt 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 dishes 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 Assist Executive
Chef, Sous Chef, lead cooks in supervising activities delegated to
Cook I and ware washers Understanding and following procedures to
maintain a sanitary workspace conforming to all jurisdictional and
club imposed regulations and rules regarding food service
sanitation Maintain responsibility for food and beverage sales,
expenses, and profit goals as outlined in the Food and Beverage
Operating Plan/Budget Operate within all established guidelines,
policies, standards and constraints as set by PGA TOUR Golf Course
Properties, Inc Ensure that service procedures are adhered to as
outlined in the TPC Brand Standards 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 S
pecial 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 has no
direct supervisory responsibilities PI183227230
Keywords: TPC Network, Brockton , Cook II - FT, Hospitality & Tourism , Norton, Massachusetts
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