Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $67,000.00 - $70,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Life insurance
Paid Time Off
Paid holidays
401(k) Plan
Job Description
Trilogy at Vistancia is a distinguished residential community that includes the Kiva and Mita Clubs, offering residents and guests an unparalleled lifestyle in Peoria, Arizona, located approximately 40 minutes west of Scottsdale and northwest of downtown Phoenix. This community prides itself on delivering exceptional experiences through its three feature club facilities: the golf club, Kiva Club (the original community centerpiece), and the recently introduced Mita Club. These venues cater to a variety of interests including dining, relaxation, fitness, and social events. Notably, Kiva Club features amenities such as V's Taproom, a signature restaurant, the full-service Alvea Spa, and a venue... Show More
Job Requirements
- High school diploma or equivalent preferred
- Two years experience as a Banquet Chef, Chef de Cuisine, or Kitchen Supervisor, or completion of a nationally ranked culinary or vocational school, or equivalent combination of education and experience
- One to three years supervisory experience required
- 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
- Basic computational and budgetary analysis skills
- Planning, problem-solving, decision-making, delegation, communication, time management, and employee development skills
- Excellent written and verbal communication skills
- Attention to detail, accuracy, and timeliness
- Demonstrated initiative and sound independent judgment
- Ability to handle multiple details in a fast-paced environment
- Flexible schedule including evenings and weekends required
Job Qualifications
- High school diploma or equivalent preferred
- Two years experience as a Banquet Chef, Chef de Cuisine, or Kitchen Supervisor, or 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 preferred
- Current Food Handlers Card
- Computer literate, including Microsoft Office and Excel
- Ability to read and interpret food service industry periodicals
- Ability to understand standardized recipe format
- Ability to write routine reports and correspondence
- Effective verbal communication skills
- Ability to calculate food costs, menu pricing, discounts, inventory, labor standards, and understand profit and loss statements
- Basic computational and budgetary analysis skills
- Strong planning, problem-solving, decision-making, delegation, communication, time management, and employee development skills
- Excellent written and verbal communication skills
- Ability to consistently achieve high work standards with attention to detail
- Demonstrated initiative and independent decision making
- Comfortable working in a fast-paced environment
- Flexible schedule availability 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 to meet and exceed guest expectations
- Collaborate with the Banquet Manager to confirm guest numbers, budget, and coordinate event logistics
- Oversee kitchen equipment, food preparation, and cooking techniques, ensuring staff compliance
- Respond to Banquet Manager and customer concerns
- Develop positive customer relations through proactive team, guest, and supplier interactions
- Lead, schedule, mentor, and conduct performance reviews for kitchen staff
- Maintain a safe, clean, and collaborative working environment
- Represent BSRG professionally in dress and speech
- Attend culinary exhibitions and seminars for continual improvement
- Perform other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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