Job Overview
Employment Type
Hourly
Compensation
Hourly
Exact $19.00
Work Schedule
Flexible
Benefits
Free lunch
Golf shop discount
Paid Time Off
Health Insurance
Employee Discounts
Retirement Plan
Professional development opportunities
Job Description
TPC Southwind is a prestigious private golf club situated within the gated community of Southwind in Southeast Memphis, Tennessee. Known for its challenging par-70, 7,244-yard layout, TPC Southwind proudly serves as the host of the FedEx St. Jude Championship, attracting top professional golfers and enthusiasts. The club is renowned not only for its exceptional course but also for its modern 34,000 square-foot clubhouse. This clubhouse is designed with rich wood furnishings that create an inviting and luxurious atmosphere, perfect for social gatherings, private events, and corporate entertainment. As part of the TPC Network, a collection of premier golf clubs managed by PGA TOUR Golf Course Properties, Inc., TPC Southwind emphasizes quality, professionalism, and outstanding member experiences.
The role of Cook I at TPC Southwind offers an excellent opportunity to join a dynamic culinary team dedicated to maintaining the highest standards of food preparation and kitchen operations. This position is ideal for individuals interested in developing their culinary skills in a prestigious environment where attention to detail, sanitation, and quality are paramount. The Cook I is responsible for performing basic methods of food preparation, portion control, and equipment maintenance in accordance with established standards to ensure member and guest satisfaction. This position provides a wage range of $17 to $19 per hour, depending on experience, and includes valuable employee benefits such as free lunch daily and a 30% discount at the Golf Shop.
In this role, candidates will engage in a variety of culinary tasks including breading, freezing, thawing, proofing, and baking, as well as preparing meats, seafood, poultry, and vegetables for roasting and grilling. The Cook I also assists with the preparation of stocks and basic soups following standard recipes and performing portion control using scales and dishers. Key operational responsibilities include maintaining kitchen cleanliness and organization, cleaning cooking equipment throughout shifts, and complying with all food safety and sanitation regulations. Additionally, this role involves supporting banquet preparations by assembling platters and entrees according to event orders and ensuring timely food production to meet service standards.
The Cook I is expected to contribute proactively to maintaining an efficient and sanitary workspace, operating within the guidelines provided by the club and the PGA TOUR Golf Course Properties, Inc. This position does not have direct supervisory responsibilities but requires a strong work ethic, the ability to work effectively as part of a team, and adherence to the TPC Brand Standards. Working shifts will vary based on business levels, and the physical demands include standing, walking, lifting up to 25 pounds, and other activities typical of a culinary environment. Overall, this role offers a rewarding career path for culinary professionals who are eager to contribute to an esteemed golf club and enhance their skills within a supportive and prestigious setting.
The role of Cook I at TPC Southwind offers an excellent opportunity to join a dynamic culinary team dedicated to maintaining the highest standards of food preparation and kitchen operations. This position is ideal for individuals interested in developing their culinary skills in a prestigious environment where attention to detail, sanitation, and quality are paramount. The Cook I is responsible for performing basic methods of food preparation, portion control, and equipment maintenance in accordance with established standards to ensure member and guest satisfaction. This position provides a wage range of $17 to $19 per hour, depending on experience, and includes valuable employee benefits such as free lunch daily and a 30% discount at the Golf Shop.
In this role, candidates will engage in a variety of culinary tasks including breading, freezing, thawing, proofing, and baking, as well as preparing meats, seafood, poultry, and vegetables for roasting and grilling. The Cook I also assists with the preparation of stocks and basic soups following standard recipes and performing portion control using scales and dishers. Key operational responsibilities include maintaining kitchen cleanliness and organization, cleaning cooking equipment throughout shifts, and complying with all food safety and sanitation regulations. Additionally, this role involves supporting banquet preparations by assembling platters and entrees according to event orders and ensuring timely food production to meet service standards.
The Cook I is expected to contribute proactively to maintaining an efficient and sanitary workspace, operating within the guidelines provided by the club and the PGA TOUR Golf Course Properties, Inc. This position does not have direct supervisory responsibilities but requires a strong work ethic, the ability to work effectively as part of a team, and adherence to the TPC Brand Standards. Working shifts will vary based on business levels, and the physical demands include standing, walking, lifting up to 25 pounds, and other activities typical of a culinary environment. Overall, this role offers a rewarding career path for culinary professionals who are eager to contribute to an esteemed golf club and enhance their skills within a supportive and prestigious setting.
Job Requirements
- High school diploma or equivalent education
- minimum six months of experience in food preparation or culinary training
- knowledge of safe food handling and sanitation practices
- ability to stand and walk for extended periods
- capability to lift and/or move up to 25 pounds regularly
- strong attention to detail and quality standards
- ability to work flexible shifts based on business needs
- compliance with all applicable federal, state, and local safety and health regulations
Job Qualifications
- High school diploma or equivalent education
- basic knowledge of food preparation, kitchen maintenance operations and safe food handling procedures typically acquired through at least six months of similar experience or culinary trades training
- ability to perform basic food preparation techniques such as slicing, dicing, mincing, and chopping
- familiarity with operating and cleaning kitchen equipment including slicers, mixers, and food processors
- understanding of sanitation standards and food safety regulations
- capability to work efficiently under time constraints to meet service goals
- good communication skills and ability to follow written and verbal instructions
- teamwork and adaptability in a fast-paced kitchen environment
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
- 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 in accordance with accepted sanitation standards and club practices
- 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
- prepare 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 dishers
- 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, and food processors
- prepare banquet platters, trays and plated foods according to banquet event orders
- prepare banquet entrees, vegetables, and starches for cooking
- maintain responsibility for food and beverage sales, expenses, and profit goals as outlined in the Food and Beverage Operating Plan/Budget
- understand and follow procedures to maintain a sanitary workspace conforming to all jurisdictional and club imposed regulations and rules regarding food service sanitation
- operate within all established guidelines, policies, standards and constraints as set by PGA TOUR Golf Course Properties, Inc
- assume responsibility for timing of food production to achieve 10-minute ticket time for lunch and 20-minute ticket time for dinner
- ensure that service procedures are adhered to as outlined in the TPC Brand Standards
- assist with removal of waste by breaking down boxes and emptying trash before receptacle becomes overloaded
- special projects or other duties as assigned
Job Criteria
Experience
Entry Level (1-2 years)
Job Location
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