LINE COOK FT-TPC of Myrtle Beach

Line Cook FT-TPC of Myrtle Beach

Join the Culinary Team at TPC Myrtle Beach

Are you passionate about cooking and looking for a position that offers both professional growth and a healthy work-life balance? TPC Myrtle Beach is seeking a motivated and talented Line Cook to join our team.

Unlike many restaurant kitchens, our operation offers weekly schedules with no late nights, allowing you to enjoy your time outside of work while pursuing a rewarding culinary career. You'll work in a beautiful golf course setting, preparing high-quality food for members, guests, tournaments, and special events.

As a Line Cook, you'll be part of a supportive team that takes pride in delivering exceptional dining experiences. We value individuals who bring a positive attitude, strong work ethic, and a passion for great food. Whether you're looking to advance your culinary skills or grow your career within a premier hospitality environment, TPC Myrtle Beach provides the opportunity to learn, contribute, and succeed.

If you're ready to work in a professional kitchen where your talents are appreciated and your quality of life matters, we'd love to meet you. Join us and become part of a team dedicated to excellence, teamwork, and outstanding service.

Duties and Responsibilities:

• Set up workstations with all needed ingredients and cooking equipment.
• Prepare ingredients to use in cooking (chopping/peeling vegetables, cutting meat, etc)
• Execute menu items per recipe specifications.
• Clean up station to ensure an orderly and properly sanitized environment.
• Monitor quality of ingredients and keep appropriate stock levels.
• Ensure that food comes out simultaneously and to FGI's quality and timing standards.
• Maintain a positive and professional approach with co-workers and guests.
• Properly rotate all dry, frozen, and chill products to ensure freshness.
• Monitor stock levels and inform manager of what needs to be ordered.
• Report any quality or waste issues to supervisor.
• Maintains DHEC standards.
• Date and record all perishable food products and properly dispose of expired product.
• Properly dispose of garbage at the beginning and end of shift.
• Report any equipment issues to the food and beverage manager or chef.
• Promotes a positive relationship with team members across each department.
• Additional duties as assigned and arrive 15 minutes prior to shift.

Qualifications:

Safety Responsibilities and Requirements:

• Actively demonstrate, encourage, and model safety guidelines in accordance with the law.
• Report safety or hazard concerns to management immediately.
• Report any work-related injury to management immediately.
• Must wear nonslip shoes.
• Take personal responsibility for safety every day.
• Follow all safety procedures as stated in employee handbook and safety manual.

Qualification-Requirements Experience - Education:

• Previous cooking experience is required.
• Must be able to work a flexible schedule to include nights and weekends.
• Ability to stand throughout shift.
• Ability to lift a minimum of 50-80lbs.
• Will be able to complete ServSafe Certification.