Cooks

Qualifications
Associates Culinary Degree and 2 years of Culinary Experience and/or training; or equivalent combination of education and experience
Responsibilities
Learns and maintains standards in food production and quality
Expedites orders in a timely manner
Practices excellent operational sanitation
Executes scheduled banquet functions
Maintains a professional relationship with fellow associates
Helps reduce loss/waste
Communicates equipment repair needs with chef
Actively participates in training efforts
Incorporates safe work practices in job performance
Attends staff meetings
Checks and dates all deliveries received and report any variances to chef in charge
Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis
Processes inventory requisition and receives supplies as necessary for quality production
Prepares the proper amount of food according to production or forecast sheets and production plans
Prepares items in accordance with established recipes for a consistent product
Job description
Plantation Lakes is excited to announce the exceptional career opportunity of Cook. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to the clubs managed by Troon.

Key Responsibilities of the Cook:
• Learns and maintains standards in food production and quality.
• Expedites orders in a timely manner.
• Practices excellent operational sanitation.
• Executes scheduled banquet functions.
• Maintains a professional relationship with fellow associates.
• Helps reduce loss/waste.
• Communicates equipment repair needs with chef.
• Actively participates in training efforts.
• Incorporates safe work practices in job performance.
• Attends staff meetings.
• Checks and dates all deliveries received and report any variances to chef in charge.
• Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis.
• Processes inventory requisition and receives supplies as necessary for quality production.
• Prepares the proper amount of food according to production or forecast sheets and production plans.
• Prepares items in accordance with established recipes for a consistent product.

Minimum Qualifications for the Cook:
• Associates Culinary Degree and 2 years of Culinary Experience and/or training; or equivalent combination of education and experience.

Other Qualifications:
• Serv Safe Certified preferred.