The Cook 2 will work alongside the Chef/F&B Manager and other culinary staff to prepare and cook a variety of dishes for all food outlets on the property. This position involves handling more complex cooking tasks and taking on additional responsibilities compared to Cook 3. The Cook 2 will ensure that all dishes are prepared to high standards of quality and presentation, following established recipes and procedures while adhering to food safety and sanitation guidelines.

Responsibilities:

• Prepare and cook a variety of dishes in accordance with standard recipes and menu specifications.
• Collaborate with the Chef/F&B Manager to ensure timely and efficient food preparation.
• Supervise and mentor junior kitchen staff, providing guidance and support as needed.
• Maintain a high level of cleanliness and organization in the kitchen and food preparation areas.
• Monitor food quality and presentation to ensure it meets the establishment’s standards.
• Assist with the development of new menu items and recipes as directed by the Chef.
• Perform inventory checks and assist with ordering and stocking of ingredients and supplies.
• Ensure compliance with all food safety and sanitation regulations.
• Participate in training and development programs to enhance culinary skills.
• Handle special dietary requests and modifications as needed.
• Perform other duties as assigned by the Chef/F&B Manager.

Working Conditions:

• Physical activity includes long periods (6-8 hours) of standing, walking, bending, and lifting.
• Regular reaching with arms and hands is required.
• Occasional lifting of up to 50lbs.
• Use of sight for cooking, operating equipment, and cleaning.
• Specific vision abilities include close, distance, color, and peripheral vision.
• Noise level is moderate to loud.
• Extended hours may be required during peak times and holidays.
• Work on weekends and holidays as needed.

All job descriptions are subject to periodic review. Additional duties may be assigned occasionally by management.

Troon is an Equal Opportunity Employer committed to providing a diverse environment.

• Opportunity to work at a public golf course.
• Involvement in menu development and culinary training.
• Collaborative work environment with culinary staff.
• Opportunity for professional growth and development.

• 2-4 years of cooking experience in a professional kitchen.
• Advanced knowledge of cooking techniques and procedures.
• Experience in managing kitchen operations.
• Understanding of food safety and sanitation regulations.
• Strong teamwork skills and ability to take direction.
• Excellent organizational and multitasking abilities.