shift cook. - Part Time

Cook ITPC 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.Tee up your career as a part of our team with the TPC Network!QualificationsHigh school diploma or equivalent educationBasic knowledge of food preparation, kitchen maintenance operations and safe food handling procedures as would normally be acquired through at least 6 months 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 timesKeep 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 receipt in accordance with accepted sanitation standards and club practicesPerform 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 dishers.Perform 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, and food processorsPrepare banquet platters, trays and plated foods according to banquet event ordersPrepare banquet entrees, vegetables, and starches for cookingMaintain responsibility for food and beverage sales, expenses, and profit goals as outlined in the Food and Beverage Operating Plan/BudgetUnderstanding and following procedures to maintain a sanitary workspace conforming to all jurisdictional and club imposed regulations and rules regarding food service sanitationOperate within all established guidelines, policies, standards and constraints as set by PGA TOUR Golf Course Properties, IncAssume 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 StandardsAssist with removal of waste by breaking down boxes and emptying trash before receptacle becomes overloadedSpecial projects or other duties as assignedPhysical 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