Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Range $26.50 - $27.00
Work Schedule
Flexible
Benefits
Medical
Dental
Vision
Health savings account
Life insurance
Disability insurance
401(k)
Pet insurance
Employee assistance program
Paid Time Off
Complimentary employee meals
Access to PGA Tour golf tournaments
Tuition Assistance
Playing privileges
Employee Discounts
Job Description
TPC Harding Park is a renowned golf and hospitality establishment located in San Francisco, California. It features two impressive public golf courses and an award-winning restaurant, offering exceptional experiences for both golf enthusiasts and dining patrons. Recognized nationally, TPC Harding Park has been honored as the number 13 Municipal Golf Course in the United States and the number 24 Best Course to Play in California by Golfweek Magazine. Additionally, Golf Digest Magazine has rated it as one of the best places to play, awarding it a 4.5-star ranking. Known for its rich history in professional golf, TPC Harding Park is... Show More
Job Requirements
- High school diploma or equivalent education
- At least one year of similar experience or culinary trades training
- Knowledge of food preparation and kitchen maintenance operations
- Ability to maintain high standards of sanitation and cleanliness
- Ability to follow established cooking procedures and guidelines
- Ability to work shifts based on business levels
- Capable of lifting and/or moving up to 25 pounds
- Compliance with all applicable federal, state and local safety and health regulations
Job 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
Job 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, sautée, 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
- Special projects or other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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