Line Cook

Responsibilities

• Learn and maintain standards in food production and quality.
• Expedite orders in a timely manner.
• Practice excellent operational sanitation.
• Execute scheduled banquet functions.
• Maintain a professional relationship with fellow associates.
• Help reduce loss/waste.
• Communicate equipment repair needs with chef.
• Actively participate in training efforts.
• Incorporate safe work practices in job performance.
• Attend staff meetings.
• Check and date all deliveries received and report any variances to chef in charge.
• Verify that all coolers are at the proper temperatures and are cleaned daily.
• Process inventory requisition and receive supplies as necessary for quality production.
• Prepare the proper amount of food according to production or forecast sheets and production plans.
• Prepare items in accordance with established recipes for a consistent product.

Qualifications

• Associate’s Culinary Degree and 2 years of culinary experience and/or training; or equivalent combination of education and experience.
• ServSafe certification preferred.

Pay

Compensation Range: $20.00 – $25.00 per hour

Schedule

Main hours: Tuesday‑Saturday, during the lunch shift.

Benefits

• Healthcare Benefits – Medical (if determined by the ACA measurement)
• Retirement Benefits – 401(k) with employer match (19 years of age and older)

About Troon

Founded in 1990 and headquartered in Scottsdale, AZ, Troon is the world’s largest professional club management company, specializing in golf, hospitality, and residential community services. With more than 900 locations in 45+ states and 27+ countries, Troon is a leading employer in hospitality. Guided by values that emphasize being infectiously energetic, consciously kind, and humbly prosperous, Troon offers professionals the opportunity to grow and succeed within a globally respected organization. Learn more at www.troon.com.