TPC Boston
Hospitality
CookII
Neural analysis suggests this role is
optimal for Mid+ candidates.
“Cook II at TPC Boston. Skills: Food preparation, Kitchen maintenance, Food sanitation. Perform thorough methods of food preparation. Maintain standards of food production quality”
What You'll Achieve.
Ensure member/guest satisfaction; Achieve 10-minute ticket time for lunch; Achieve 20-minute ticket time for dinner
Industry & Context.
Lift and/or move up to 25 pounds, Regularly required to walk, Regularly required to kneel, Use hands to handle, Talk or hear, Close vision, Depth perception, Color vision, Distance vision, Peripheral vision, Ability to adjust focus, Comply with safety and health regulations
What They're Looking For.
Must Have
High school diploma or equivalent, At least one year of similar experience or culinary trades training
What You'll Do.
Perform thorough methods of food preparation
Maintain standards of food production quality
Ensure high standards of sanitation and cleanliness
Prepare food orders per customer request
Prepare menu items according to plating specifications
Maintain prep for assigned station
Keep all cooking equipment clean
Clean cooking equipment prior to shift change
Maintain organization of storage areas
Store provisions in appropriate locations
Perform cooking procedures as required
vegetables for roasting and
Prepare stocks and basic soups
Portion control meats
Perform basic preparation techniques
Use mechanical devices for preparation
breakdown food processors
breakdown line refrigeration
Select proper equipment for cooking
Prepare banquet platters
Prepare banquet entrees
Assist in supervising activities delegated to Cook
Assist in supervising activities delegated to ware washers
Maintain a sanitary workspace
Conform to food service sanitation regulations
Maintain responsibility for food and beverage sales
Maintain responsibility for expenses
Maintain responsibility for profit goals
Operate within established guidelines
Operate within established policies
Operate within established standards
Ensure service procedures are adhered to
Assume responsibility for timing of food production
Achieve 10-minute ticket time for lunch
Achieve 20-minute ticket time for dinner
Perform special projects or other duties as assigned
How You'll Work.
Team & Collaboration
Supervising activities delegated
Full Job Description
TPC Boston is a private par-72, 7,241-yard golf course located in Norton, MA. Originally designed by the legendary player/designer Arnold Palmer, TPC Boston’s award-winning layout was redesigned in 2007 by Gil Hanse. The golf course is crafted to fit seamlessly into the natural New England landscape and excels in the areas of resource conservation, water quality management, integrated pest management, wildlife/habitat management and education/outreach. _Tee up your career as a part of our team with the TPC Network!_ The Cook II performs thorough methods of food preparation, portion control, sanitation and routine maintenance of equipment in accordance with standards. **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 **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 * 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
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