AEG
Cook - PGA TOUR Studios Cafe
AEG, Ponte Vedra Beach, Florida, United States, 32082
In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen.
TPC Sawgrass, located in Ponte Vedra Beach, Florida, is the birthplace of the TPC Network and the backdrop to PGA TOUR headquarters. Within the Mediterranean-Style, 77,000 square foot clubhouse, we provide our PGA TOUR Players, Families, Executives, Members and Guests with truly memorable culinary and service experiences in multiple dining outlets, beautifully appointed banquet and meeting spaces, and an expansive gallery. For the golf enthusiast, we provide a world class golf experience on either of our two PGA TOUR championship courses, including the famous Stadium Course, home to THE PLAYERS Championship. If you are looking to improve your game, our PGA TOUR's Performance Center offers lessons from the top PGA instructors in the industry as well as club fitting and fitness.
Tee up your career as a part of our team with the TPC Network!
Just three years after unveiling its 187,000-square-foot Global Home in Ponte Vedra Beach, Florida, the PGA TOUR is set to integrate the latest cutting-edge media production technologies at PGA TOUR Studios, a three-level facility adjacent to the Global Home. The futuristic 165,000-square-foot media facility - home to the largest golf footage library in the world - will house all PGA TOUR Media operations, including live production for PGA TOUR LIVE, PGA TOUR Champions and Korn Ferry Tour, as well as the social media, digital operations and international media.
The Cafe Cook performs thorough methods of food preparation, portion control, sanitation and routine maintenance of equipment in accordance with standards.
QUALIFICATIONSHigh school diploma or equivalent educationThorough 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
RESPONSIBILITIES/DUTIESMaintain high standards of quality of food production to ensure member/guest satisfactionEnsure high standards of sanitation and cleanliness are maintained throughout the kitchen, storage, and dumpster areas at all timesPrepare food orders per customer requestPrepare menu items according to current plating specificationsMaintain prep for assigned station using the daily line inventoryKeep all cooking equipment clean during the assigned shift, making sure that all cooking equipment is cleaned prior to the change of shiftMaintain organization of storage areas by storing provisions in appropriate locations on receiptPerform cooking procedures as required to fulfill tasks assigned by Executive Chef, Sous Chef or Lead Cook which may include:Breading, freezing, thawing, proofing, bakingPreparing meats, seafood, poultry and vegetables for roasting and grillingPrepare stocks and basic soups according to standard recipesPortion control meats, seafood, dairy products, vegetables, and fruits using devices including scales and dishesPerform basic preparation techniques including, slicing, dicing, mincing, and chopping using knives and mechanical devices such as electric slicers, and food processorsSetup, operate, breakdown and clean slicers, mixers, food processors, ovens, ranges, broilers, fryers, line refrigeration, hot wells, toasters, braisers, and kettlesSelect proper equipment and perform basic cooking functions of baking, roasting, braising, sauté, broiling, poaching, searing, grilling, broiling, basting, frying, pan fry, and stewingPrepare banquet platters, trays and plated foods according to banquet event ordersPrepare banquet entrees, vegetables, and starches for cookingAssist Executive Chef, Sous Chef, lead cooks in supervising activities delegated to Cook I and ware washersUnderstanding and following procedures to maintain a sanitary workspace conforming to all jurisdictional and club imposed regulations and rules regarding food service sanitationMaintain responsibility for food and beverage sales, expenses, and profit goals as outlined in the Food and Beverage Operating Plan/BudgetOperate within all established guidelines, policies, standards and constraints as set by PGA TOUR Golf Course Properties, IncEnsure that service procedures are adhered to as outlined in the TPC Brand StandardsAssume responsibility for timing of food production to achieve 10-minute ticket time for lunch and 20 minute ticket time for dinnerEnsure that service procedures are adhered to as outlined in the TPC Brand StandardsSpecial 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.
TravelTravel is not expected for this position
Work Schedule ExpectationsThis position requires shifts as necessary based on business levels
Supervisory ResponsibilityThis position has no direct supervisory responsibilities
TPC Sawgrass, located in Ponte Vedra Beach, Florida, is the birthplace of the TPC Network and the backdrop to PGA TOUR headquarters. Within the Mediterranean-Style, 77,000 square foot clubhouse, we provide our PGA TOUR Players, Families, Executives, Members and Guests with truly memorable culinary and service experiences in multiple dining outlets, beautifully appointed banquet and meeting spaces, and an expansive gallery. For the golf enthusiast, we provide a world class golf experience on either of our two PGA TOUR championship courses, including the famous Stadium Course, home to THE PLAYERS Championship. If you are looking to improve your game, our PGA TOUR's Performance Center offers lessons from the top PGA instructors in the industry as well as club fitting and fitness.
Tee up your career as a part of our team with the TPC Network!
Just three years after unveiling its 187,000-square-foot Global Home in Ponte Vedra Beach, Florida, the PGA TOUR is set to integrate the latest cutting-edge media production technologies at PGA TOUR Studios, a three-level facility adjacent to the Global Home. The futuristic 165,000-square-foot media facility - home to the largest golf footage library in the world - will house all PGA TOUR Media operations, including live production for PGA TOUR LIVE, PGA TOUR Champions and Korn Ferry Tour, as well as the social media, digital operations and international media.
The Cafe Cook performs thorough methods of food preparation, portion control, sanitation and routine maintenance of equipment in accordance with standards.
QUALIFICATIONSHigh school diploma or equivalent educationThorough 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
RESPONSIBILITIES/DUTIESMaintain high standards of quality of food production to ensure member/guest satisfactionEnsure high standards of sanitation and cleanliness are maintained throughout the kitchen, storage, and dumpster areas at all timesPrepare food orders per customer requestPrepare menu items according to current plating specificationsMaintain prep for assigned station using the daily line inventoryKeep all cooking equipment clean during the assigned shift, making sure that all cooking equipment is cleaned prior to the change of shiftMaintain organization of storage areas by storing provisions in appropriate locations on receiptPerform cooking procedures as required to fulfill tasks assigned by Executive Chef, Sous Chef or Lead Cook which may include:Breading, freezing, thawing, proofing, bakingPreparing meats, seafood, poultry and vegetables for roasting and grillingPrepare stocks and basic soups according to standard recipesPortion control meats, seafood, dairy products, vegetables, and fruits using devices including scales and dishesPerform basic preparation techniques including, slicing, dicing, mincing, and chopping using knives and mechanical devices such as electric slicers, and food processorsSetup, operate, breakdown and clean slicers, mixers, food processors, ovens, ranges, broilers, fryers, line refrigeration, hot wells, toasters, braisers, and kettlesSelect proper equipment and perform basic cooking functions of baking, roasting, braising, sauté, broiling, poaching, searing, grilling, broiling, basting, frying, pan fry, and stewingPrepare banquet platters, trays and plated foods according to banquet event ordersPrepare banquet entrees, vegetables, and starches for cookingAssist Executive Chef, Sous Chef, lead cooks in supervising activities delegated to Cook I and ware washersUnderstanding and following procedures to maintain a sanitary workspace conforming to all jurisdictional and club imposed regulations and rules regarding food service sanitationMaintain responsibility for food and beverage sales, expenses, and profit goals as outlined in the Food and Beverage Operating Plan/BudgetOperate within all established guidelines, policies, standards and constraints as set by PGA TOUR Golf Course Properties, IncEnsure that service procedures are adhered to as outlined in the TPC Brand StandardsAssume responsibility for timing of food production to achieve 10-minute ticket time for lunch and 20 minute ticket time for dinnerEnsure that service procedures are adhered to as outlined in the TPC Brand StandardsSpecial 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.
TravelTravel is not expected for this position
Work Schedule ExpectationsThis position requires shifts as necessary based on business levels
Supervisory ResponsibilityThis position has no direct supervisory responsibilities