Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $85,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Life insurance
Paid Time Off
Paid holidays
401(k) Plan
Job Description
Trilogy at The Vineyards: Club Los Meganos is a prestigious establishment nestled within the spectacular Trilogy community in the East Bay area of Brentwood, California. This remarkable club blends striking architecture and interior design with magnificent mountain views, providing a unique experience that seamlessly combines luxury and natural beauty. The Club features a full-service Sawa Spa, exquisite dining at Abby's Gourmet Studio, and an array of fitness and sports courts. It is also known for hosting memorable weddings set against the scenic backdrop of the surrounding vineyard. As a part of the BlueStar Resort & Golf (BSRG) network, Club Los... Show More
Job Requirements
- High School diploma or equivalent preferred
- two years' experience as a Banquet Chef, Chef de Cuisine, or Kitchen Supervisor, or successful completion of a nationally ranked culinary or vocational school, or equivalent combination of education and experience
- one to three years' supervisory experience required
- American Culinary Federation certification of Certified Chef de Cuisine or higher is preferred
- current Food Handlers Card
- computer literate with working knowledge of Microsoft Office, including Excel
- ability to read, analyze, and interpret food service industry periodicals
- ability to understand standardized recipe format
- ability to write routine reports and correspondence
- ability to speak effectively before groups
- ability to calculate food costs, menu pricing, discounts, inventory, labor standards, and volume
- understanding of profit and loss statements and capital project presentation
- basic computational and budgetary analysis ability
- planning, problem-solving, decision-making, delegation, communication, time management, and employee development skills
- excellent written and verbal communication skills
- ability to achieve high work standards with attention to detail, accuracy, and timeliness
- initiative and independent decision-making based on sound judgment
- comfortable working in a fast-paced environment with continuous improvement expectation
- flexible schedule including evenings and weekends
Job Qualifications
- High School diploma or equivalent preferred
- two years' experience as a Banquet Chef, Chef de Cuisine, or Kitchen Supervisor, or successful completion of a nationally ranked culinary or vocational school, or equivalent combination of education and experience
- one to three years' supervisory experience required
- American Culinary Federation certification of Certified Chef de Cuisine or higher is preferred
- current Food Handlers Card
- computer literate with working knowledge of Microsoft Office, including Excel
- ability to read, analyze, and interpret food service industry periodicals
- ability to understand standardized recipe format
- ability to write routine reports and correspondence
- ability to speak effectively before groups
- ability to calculate food costs, menu pricing, discounts, inventory, labor standards, and volume
- understanding of profit and loss statements and capital project presentation
- basic computational and budgetary analysis ability
- planning, problem-solving, decision-making, delegation, communication, time management, and employee development skills
- excellent written and verbal communication skills
- ability to achieve high work standards with attention to detail, accuracy, and timeliness
- initiative and independent decision-making based on sound judgment
- comfortable working in a fast-paced environment with continuous improvement expectation
- flexible schedule including evenings and weekends
Job Duties
- Communicate the core values and mission of BlueStar Resort & Golf to support the achievement of company goals
- plan menus, create purchase orders for food, assure all food is safe and fresh, and prepare menu items according to BSRG standards
- collaborate with the Banquet Manager to confirm guest counts and assure budget and quantity of food is appropriate
- oversee kitchen equipment, food preparation, and cooking techniques
- respond to Banquet Manager and customer concerns
- develop positive customer relations through interactions with team members, guests, and suppliers
- create an enjoyable and productive work environment by leading by example and encouraging open communication
- define and develop achievable goals for kitchen team members to enforce safety, performance, and growth
- support staff hiring process, train, schedule, and mentor staff, conduct performance reviews
- supervise staff in alignment with BSRG values, policies, and procedures
- create a safe, clean, and collaborative working environment
- represent BSRG professionally with dress and speech
- maintain BSRG standard of excellence with continual improvement and creative openness
- attend culinary exhibitions, buying shows, and educational seminars
- perform other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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