Job Overview
Employment Type
Temporary
Hourly
Internship
Consulting
Full-time
Part-time
Compensation
Type:
Hourly
Rate:
Range $25.00 - $30.00
Benefits
Medical
Dental
Vision
Health savings account
Life insurance
Disability insurance
401(k)
Pet insurance
Employee assistance program
Paid Time Off
Complimentary Meals
Tuition Assistance
Playing privileges
Employee Discounts
Access to PGA Tour golf tournaments
Job Description
TPC Harding Park, located in San Francisco, California, is a premier public golf facility distinguished by its two outstanding golf courses and an award-winning restaurant. Celebrated for its rich history and high-quality offerings, TPC Harding Park has garnered notable accolades, including being ranked as the #13 Municipal Golf Course in the United States and the #24 Best Course to Play in California by Golfweek Magazine. Furthermore, Golf Digest Magazine has recognized TPC Harding Park as one of the Best Places to Play, awarding it a 4.5-star rating. The courses are well known for their scenic beauty, challenging layouts, and pristine... 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, kitchen maintenance, and safe food handling procedures
- Ability to maintain high standards of quality and sanitation
- Capability to perform various cooking techniques and equipment operation
- Ability to work under time constraints to meet service ticket times
- Willingness to comply with all safety and health regulations
- Ability to follow TPC Brand Standards and Food and Beverage Operating Plan
- Capability to maintain organized storage and cleanliness
- Ability to assist in supervising subordinate kitchen staff
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, sauté, 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 Location
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