TPC Twin Cities
hospitality
Cook(PartTime)
“Cook (Part-Time) at TPC Twin Cities. Skills: food preparation, portion control, sanitation, food production. Perform basic methods of food preparation, portion control, sanitation and routine maintenance of equipment in accordance with standards. Maintain high standards of quality of food production to ensure member/guest satisfaction”
What You'll Achieve.
Maintain high standards of quality of food production to ensure member/guest satisfaction; Maintain responsibility for food and beverage sales, expenses, and profit goals as outlined in the Food and Beverage Operating Planudget; achieve 10-minute ticket time for lunch and 20-minute ticket time for dinner
Industry & Context.
regularly required to walk; kneel; use hands to handle or and talk or hear, 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, comply with all applicable federal, state and local safety and health regulations, shifts as necessary based on business levels
What They're Looking For.
Must Have
High school diploma or equivalent education, Basic knowledge of food preparation, kitchen maintenance operations and safe food handling procedures as would normally be acquired through at least 6 months of similar experience or culinary trades training
What You'll Do.
Perform basic methods of food preparation
sanitation and routine maintenance of equipment in accordance with standards
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
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
Perform basic preparation techniques including
and chopping using knives and mechanical devices such as electric slicers
breakdown and clean slicers
Prepare banquet platters
trays and plated foods according to banquet event orders
Prepare banquet entrees
and starches for cooking
Maintain responsibility for food and beverage sales
and profit goals as outlined in the Food and Beverage Operating Planudget
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
standards and constraints as set by PGA TOUR Golf Course Properties
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
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