Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $85,000.00
Work Schedule
Flexible
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 distinguished establishment nestled within the spectacular Trilogy community in the East Bay area of Brentwood, California. This premier venue is renowned for its striking architecture and interior design, offering breathtaking mountain views and innovative programming that attracts a sophisticated clientele. Club Los Meganos features a full-service Sawa Spa and a gourmet dining experience at Abby's Gourmet Studio, complemented by state-of-the-art fitness and sports courts. The venue also serves as an elegant setting for weddings surrounded by picturesque vineyards, making it a sought-after destination for both locals and visitors seeking upscale leisure... 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 the 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 periodicals specific to the food service industry
- ability to understand the standardized recipe format
- ability to write routine reports and correspondence
- ability to speak effectively before groups of customers or team members
- ability to calculate food costs, menu pricing, discounts, percentages, inventory, labor standards and volume
- must understand profit and loss statements and be able to present capital projects
- must possess basic computational ability as well as budgetary analysis
- must have planning, problem-solving, decision-making, delegation, communication, time management, and employee development skills
- must have excellent written and verbal communication skills, with an ability to respond to the needs and requests of staff members and guests
- must be able to consistently achieve high work standards
- attention to detail, accuracy, and timeliness
- must demonstrate initiative and make independent decisions, based on sound judgment
- must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected
- flexible schedule to include 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 the 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 periodicals specific to the food service industry
- ability to understand the standardized recipe format
- ability to write routine reports and correspondence
- ability to speak effectively before groups of customers or team members
- ability to calculate food costs, menu pricing, discounts, percentages, inventory, labor standards and volume
- must understand profit and loss statements and be able to present capital projects
- must possess basic computational ability as well as budgetary analysis
- must have planning, problem-solving, decision-making, delegation, communication, time management, and employee development skills
- must have excellent written and verbal communication skills, with an ability to respond to the needs and requests of staff members and guests
- must be able to consistently achieve high work standards
- attention to detail, accuracy, and timeliness
- must demonstrate initiative and make independent decisions, based on sound judgment
- must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected
- flexible schedule to include evenings and weekends
Job Duties
- Communicate the core values and mission of BlueStar Resort & Golf (BSRG) 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 to meet and exceed guest expectations
- collaborate with the Banquet Manager to confirm the number of guests attending and assure the budget and quantity of food is appropriate
- oversee the kitchen equipment, food preparation, and cooking techniques to assure the kitchen staff is aware of the preparation and cooking process for banquet menu items
- respond to Banquet Manager and customer concerns
- develop positive customer relations through proactive interactions with team members, guests, and suppliers
- create an enjoyable and productive work environment by leading by example and encouraging an open line of communication regarding kitchen operations, safety, and human resources issues
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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