Troon International
Atkins Golf Club at the University of Illinois is excited to announce the exceptional career opportunity for a Seasonal Line Cook. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to the clubs managed by Troon. Working approximately 32 hours per week.
Key Responsibilities of the Line Cook
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.
Learns and maintains standards in food production and quality.
Expedite orders in a timely manner.
Practices excellent operational sanitation.
Executes scheduled banquet functions.
Checks and dates all deliveries received reporting any variances to chef in charge.
Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis.
Monitors inventory rotation to maintain fresh product with little or no waste.
Prepares inventory requisition and receive supplies as necessary for quality production.
Communicate equipment repair needs with chef in a timely manner.
Incorporates safe work practices in job performance.
Minimum Qualifications for the Line 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
Benefits & Compensation Employee Assistance Program (EAP)
401k (19+)
Holiday Pay
Pay Range
$18/hour
Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.
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Key Responsibilities of the Line Cook
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.
Learns and maintains standards in food production and quality.
Expedite orders in a timely manner.
Practices excellent operational sanitation.
Executes scheduled banquet functions.
Checks and dates all deliveries received reporting any variances to chef in charge.
Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis.
Monitors inventory rotation to maintain fresh product with little or no waste.
Prepares inventory requisition and receive supplies as necessary for quality production.
Communicate equipment repair needs with chef in a timely manner.
Incorporates safe work practices in job performance.
Minimum Qualifications for the Line 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
Benefits & Compensation Employee Assistance Program (EAP)
401k (19+)
Holiday Pay
Pay Range
$18/hour
Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.
#J-18808-Ljbffr