TPC Network

Golf clubs, resorts and tournament venues

Cook 1

Culinary & Kitchen ProductionConfirmed live in the last 24 hours

Part-timeLas Vegas, NV, USANo salary listedIn-person

About the Job

Requirements

A high school diploma or equivalent education is required.
Basic knowledge of food preparation, kitchen maintenance operations, and safe food handling procedures is required, normally acquired through at least 6 months of similar experience or culinary trades training.
The employee must be able to comply with all applicable federal, state, and local safety and health regulations.
The employee must regularly stand, walk, sit, kneel, use hands to handle or feel, and talk or hear.
The employee must regularly lift or move up to 25 pounds.
The employee must have close vision, depth perception, color vision, distance vision, peripheral vision, and the ability to adjust focus.

Responsibilities

Maintain high standards of food production quality to ensure member and guest satisfaction.
Maintain high standards of sanitation and cleanliness throughout the kitchen, storage, and dumpster areas.
Keep all cooking equipment clean during the assigned shift and clean it before the change of shift.
Organize storage areas by storing provisions in appropriate locations upon receipt in accordance with sanitation standards and club practices.
Perform cooking procedures assigned by the Executive Chef, Sous Chef, or Lead Cook, including breading, freezing, thawing, proofing, and baking.
Prepare meats, seafood, poultry, and vegetables for roasting and grilling.
Prepare stocks and basic soups according to standard recipes.
Control portions of meats, seafood, dairy products, vegetables, and fruits using scales and dishers.
Perform basic preparation techniques including slicing, dicing, mincing, and chopping with knives and mechanical devices such as electric slicers and food processors.
Set up, operate, break down, 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 outlined in the Food and Beverage Operating Plan and Budget.
Follow procedures to maintain a sanitary workspace in compliance with jurisdictional and club food-service sanitation regulations and rules.
Operate within established guidelines, policies, standards, and constraints set by PGA TOUR Golf Course Properties, Inc.
Manage food-production timing to achieve 10-minute lunch ticket times and 20-minute dinner ticket times.
Ensure service procedures are followed as outlined in the TPC Brand Standards.
Assist with waste removal by breaking down boxes and emptying trash before receptacles become overloaded.
Perform special projects and other assigned duties.
Work shifts as necessary based on business levels.

TPC Summerlin is a private par-72, 7,243-yard golf course located in Las Vegas, Nevada. Carved from a magnificent swath of rugged desert terrain by renowned golf course architect Bobby Weed, TPC Summerlin creates one of the most visually stunning tests of golf in Nevada.

Tee up your career as a part of our team with the TPC Network!

The Cook I performs basic methods of food preparation, portion control, sanitation and routine maintenance of equipment in accordance with standards.

QUALIFICATIONS

High school diploma or equivalent education
Basicknowledge of food preparation, kitchen maintenance operations and safe food handling proceduresas would normally be acquired throughat least6 monthsof similar experience orculinary trades training

RESPONSIBILITIES/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

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 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
Understanding and following 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

PHYSICAL DEMANDS AND WORKING ENVIRONMENT

While performing the duties of this job, the employee is regularly required to stand; walk; sit; kneel; use hands to handle or feel; and talk or hear. The employee must regularly lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, depth perception, color vision, distance and peripheral vision, and ability to adjust focus.

An essential function of the job is to be able to comply with all applicable federal, state and local safety and health regulations that would apply to this job.

This job description reflects the assignment of essential functions and may be modified as needed; it does not proscribe or restrict the tasks that may be assigned. The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor is it intended to be an all-inclusive list of the skills and abilities required to do the job.

Travel

Travel is not expected for this position

Work Schedule Expectations

This position requires shifts as necessary based on business levels

Supervisory Responsibility

This position has no direct supervisory responsibilities

About the Company

TPC Network

Golf clubs, resorts and tournament venues

TPC Network is a PGA TOUR subsidiary that owns, operates or licenses a collection of private clubs, resort courses and daily-fee golf properties. Its venues include tournament hosts as well as member and guest destinations offering golf, dining, events and hospitality. The network supports course operations, agronomy, membership, food and beverage, retail and event teams across multiple markets. TPC's employer identity is tied to golf-club and resort operations, while its parent relationship connects selected properties to professional tournament experiences.

Company size: Not listed
Company stage: Not listed
Total funding: Not listed
Headquarters: Not listed
Founded: Not listed

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