Public - Stand Cook - Concessions at Augusta National Golf Club

Augusta, Arkansas, United States -

Full Time

Start Date

Immediate

Expiry Date

14 Mar, 26

Salary

16.0

Posted On

14 Dec, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Experience, Organizational Skills, Interpersonal Skills, Food Preparation, Sanitation Guidelines, Cooking Techniques, Teamwork, Attention to Detail, Customer Service, Problem Solving, Time Management, Safety Procedures, Communication Skills, Adaptability, Integrity, Professional Standards

Industry

Hospitality

Description

Become part of the tradition by working at the upcoming Masters Tournament. You’ll do more than experience the most storied event in sports – you can help us make it even better than the year before. Working and learning alongside a world-class team, you’ll make lasting connections and create memories you – and our patrons - will never forget. At the Masters, every detail matters, and you can make all the difference. The Concessions Stand Cook is primarily responsible for the preparation and production of concession menu items, ensuring all service meets Club standards. Pay Rate: $16.00/hr Essential Functions of the Job Prepares and serves all menu items in accordance with Club recipes while maintaining the confidentiality of all Club business. Prepares foods by methods of frying, using and understanding oven operation and other means under the direction of the Lead Chef. Gathers all supplies needed to prepare menu items. Sets up, maintains and breaks down prep cook stations. Inspects, sets up and maintains assigned work areas and equipment to ensure cleanliness and sanitary conditions while adhering to state and federal sanitation guidelines. Assists the Lead Chef in the proper cooking techniques of all hot foods for the concession operations of breakfast and lunch. Demonstrates knowledge of food temperatures and cooling procedures to ensure quality assurance and smooth flow of production. Covers, dates and properly stores all leftover products that are reusable according to approved storage methods. Assists the Lead Chef in maintaining the security and safety of the kitchen. Notifies Lead Chef of any expected shortages and/or malfunctioning equipment. Greets and directs all members, players, caddies and patrons in a friendly, courteous and professional manner. Other Duties and Responsibilities Maintains the confidentiality of all Club business. Demonstrates a commitment to upholding professional standards in the work environment. Performs all other duties assigned by management deemed to be an integral part of the job. Attends mandatory orientation and training sessions. Required to work schedule as defined by department to include holidays, weekends and overtime as needed. Qualifications/Skills/Knowledge/Attributes (required unless stated otherwise) Previous culinary experience preferred. Good organizational skills. Displays interpersonal skills to work within a team environment. Ability to work in conditions that may include heat, cold, rain or other adverse conditions. Requires stooping, bending, lifting and transporting of objects up to 30 pounds. Requires standing for extended periods of time. Displays integrity and sincerity interacting with others. Located in Augusta, GA, Augusta National Golf Club is dedicated to being the finest private golf club for its members and hosting the world-renowned Masters Tournament. Inspired by the mission of its founders, Bobby Jones and Clifford Roberts, the Club strives to promote the virtues of the game through the Masters, Augusta National Women’s Amateur, Drive, Chip and Putt, Asia-Pacific Amateur Championship and Latin America Amateur Championship. In addition to advancing the game’s development, the Club is committed to supporting its employees and contributing to the community while upholding the values of continuous improvement and unparalleled service in all endeavors.

Responsibilities

The Concessions Stand Cook is responsible for the preparation and production of concession menu items, ensuring all service meets Club standards. This includes maintaining cleanliness, assisting the Lead Chef, and ensuring food quality and safety.