Cook (Part -Time) - Quick Hire!

TPC Southwind is a prestigious private golf club located in the gated community of Southwind in Southeast Memphis, Tennessee. The club features a challenging par-70, 7,244-yard championship layout that is renowned among golf enthusiasts. TPC Southwind is the proud host of the FedEx St. Jude Championship, a prominent event on the PGA TOUR calendar. The club's modern 34,000 square-foot clubhouse is elegantly appointed with rich wood furnishings, creating a sophisticated and welcoming atmosphere for members, guests, and visitors. It serves as a versatile venue for social gatherings, private events, and corporate entertainment, making it a cornerstone of the community and a sought-after destination for golf lovers and event planners alike. TPC Southwind is part of the esteemed TPC Network, a collection of championship golf courses managed by the PGA TOUR Golf Course Properties, Inc. Joining TPC Southwind means becoming part of a team that prioritizes excellence, member satisfaction, and community spirit. The club is committed to maintaining its high standards of service and providing opportunities for professional growth within the hospitality and golf industries. The role of Cook I at TPC Southwind is an exciting opportunity for culinary professionals looking to develop their skills in a dynamic, high-quality environment. This position involves performing basic food preparation and portion control, maintaining kitchen sanitation, and assisting with routine equipment maintenance. The Cook I plays a critical role in ensuring that the culinary operations meet the club’s rigorous standards for quality and presentation, directly contributing to guest satisfaction and the overall dining experience. As a Cook I, you will work under the direct supervision of the Executive Chef, Sous Chef, or Lead Cook, following detailed instructions to prepare a variety of food items including meats, seafood, poultry, vegetables, soups, and banquet trays. This position requires familiarity with cooking techniques such as breading, freezing, thawing, proofing, and baking. You will also be responsible for portioning food using precise measuring instruments to ensure consistency and minimize waste. Maintaining cleanliness and organization in the kitchen and storage areas is a significant part of the job. You will ensure that all cooking equipment is properly cleaned and maintained, and that food storage adheres to safety and sanitation standards. Additionally, you will assist with waste management and uphold all food service sanitation regulations, ensuring a safe and hygienic work environment. This role does not require supervisory responsibilities but does demand a strong commitment to teamwork, punctuality, and adaptability to fluctuating business volumes. Flexibility in work schedule is essential to meet the demands of the club’s operations. Travel is not expected for this position. Physical demands include standing, walking, sitting, kneeling, and handling kitchen equipment. The role requires the ability to lift and move items weighing up to 25 pounds, and good vision including close focus and peripheral awareness. Safety and health regulations compliance is a key requirement for successful job performance. In summary, the Cook I position at TPC Southwind offers a rewarding career path for individuals passionate about culinary arts and hospitality, providing them with a supportive environment to hone their skills while contributing to a premier golf and social club experience.

• High school diploma or equivalent education
• At least 6 months of experience in a similar food preparation role or culinary training
• Ability to maintain high standards of food quality and sanitation
• Capacity to perform basic food preparation techniques such as slicing, dicing, mincing and chopping
• Ability to operate and clean kitchen equipment such as slicers, mixers and food processors
• Physical ability to lift and move up to 25 pounds
• Strong attention to detail and organizational skills
• Willingness to work flexible shifts based on business levels
• Compliance with all safety and health regulations
• No supervisory responsibilities expected
• Travel not required