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Job Overview
Employment Type
Part-time
Hourly
Compensation
Hourly
Range $14.25 - $19.00
Work Schedule
Flexible
Benefits
Flexible Hours
Referral Bonus
Job Description
TPC Boston is a renowned private par-72 golf course located in Norton, Massachusetts, offering 7,241 yards of expertly crafted golf experience. Originally designed by the legendary player and designer Arnold Palmer, the course was thoughtfully redesigned in 2007 by esteemed golf course architect Gil Hanse. TPC Boston is celebrated for its award-winning layout that harmonizes beautifully with the natural New England landscape, emphasizing sustainability through resource conservation, water quality management, integrated pest management, wildlife and habitat stewardship, and ongoing education and outreach initiatives. As a member of the prestigious TPC Network, the club provides a unique environment combining the rich... Show More
Job Requirements
- High school diploma or equivalent education
- at least one year of similar food preparation experience or culinary trades training
- ability to maintain high standards of cleanliness and sanitation
- knowledge of food safety regulations
- ability to perform various cooking techniques
- ability to operate and clean kitchen equipment
- ability to work flexible hours based on business levels
- ability to handle physical demands including lifting up to 25 pounds
- strong attention to detail and organizational skills
- excellent team collaboration skills
- commitment to following TPC Brand Standards
- ability to maintain timing for food production targets
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 Criteria
Experience
Entry Level (1-2 years)
Job Location
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