Job Overview
Employment Type
Hourly
Compensation
Type:
Hourly
Rate:
Range $26.50 - $27.00
Work Schedule
Flexible
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Health savings account
Life insurance
Disability insurance
401(k) Plan
Pet insurance
Employee assistance program
Paid Time Off
Holidays
Complimentary employee meals
Access to PGA Tour golf tournaments
Tuition Assistance
Playing privileges
Employee Discounts
Job Description
TPC Harding Park is a prestigious golf facility located in San Francisco, California, renowned for its two exceptional public golf courses that attract both local enthusiasts and visitors from around the world. This establishment is deeply rooted in golf history and tradition, having been honored as the #13 Municipal Golf Course in the United States and the #24 Best Course to Play in California by Golfweek Magazine. Similarly, Golf Digest Magazine has awarded it a commendable 4.5-star rating, recognizing it as one of the best places to play golf nationwide. Known for its premium course conditions and exemplary service, TPC... Show More
Job Requirements
- High school diploma or equivalent education
- At least one year of similar experience or culinary trades training
- Ability to stand, walk, kneel, and handle kitchen equipment for extended periods
- Capability to lift and/or move up to 25 pounds regularly
- Visual acuity including close vision, depth perception, color vision, distance and peripheral vision, and ability to adjust focus
- Compliance with all applicable federal, state and local safety and health regulations
- Ability to work flexible shifts as necessary based on business levels
- No travel required
- No direct supervisory responsibilities
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, saute, 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
You may be also interested in: