DoD Skillbridge Military Intern (Culinary Operations)

Eligibility MUST be a transitioning service member. Qualifications High school diploma or equivalent education. Basic knowledge of food preparation, kitchen maintenance operations and safe food handling procedures acquired through at least 6 months of similar experience or culinary trades training. Responsibilities and Duties Maintain high standards of quality in food production to ensure member and guest satisfaction. Ensure high standards of sanitation and cleanliness 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 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. Preparing stocks and basic soups according to standard recipes. Portion control of meats, seafood, dairy products, vegetables and fruits using devices including scales and dishing tools. 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. Understood and follow 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 the receptacle becomes overloaded. Special projects or other duties as assigned. Physical Demands and Working Environment Regularly required to stand, walk, sit, kneel, use hands to handle or feel, talk or hear. Must regularly lift and/or move up to 25 pounds. Specific vision abilities required include close vision, depth perception, color vision, distance and peripheral vision, and ability to adjust focus. Must comply with all applicable federal, state and local safety and health regulations. 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. Benefits Our benefits may include: Medical/Dental/Vision Health Savings Account with employer contribution Wellness Reward Program Life and Disability Insurance 401(k) plus employer match and employer contribution Pet Insurance Employee Assistance Program Paid Time Off and Holidays Complimentary employee meals Access to PGA TOUR golf tournaments Tuition Assistance Playing privileges and employee discounts #J-18808-Ljbffr PGA TOUR, Inc