Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $67,000.00 - $70,000.00
Work Schedule
Flexible
Benefits
Medical insurance
Dental Insurance
Life insurance
Paid Time Off
Paid holidays
401(k) Plan
Employee assistance program
Job Description
Trilogy at Vistancia is a premier residential community located in Peoria, Arizona, approximately 40 minutes west of Scottsdale and northwest of downtown Phoenix. The community boasts a unique combination of three feature club experiences: the iconic golf club, the original community centerpiece known as the Kiva Club, and the recently added Mita Club. These clubs offer an array of amenities including a golf course, the feature restaurant V's Taproom, a full-service Alvea Spa, and a versatile events and weddings venue open to the public. Trilogy at Vistancia delivers a high-quality lifestyle experience that emphasizes community, recreation, and fine dining within... 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 culinary or vocational school or equivalent experience
- One to three years’ supervisory experience required
- American Culinary Federation certification of Certified Chef de Cuisine or higher preferred
- Current Food Handlers Card required
- Computer literate with knowledge of Microsoft Office including Excel
- Ability to read and interpret food service industry materials
- Ability to understand standardized recipe formats
- Ability to write routine reports and correspondence
- Ability to speak effectively before groups
- Ability to calculate and analyze food costs, menu pricing, inventory, labor standards, and profit and loss
- Basic computational and budgetary analysis skills
- Proficient in planning, problem-solving, decision-making, delegation, communication, time management, and employee development
- Excellent communication skills
- Ability to maintain high work standards
- Demonstrated initiative and independent decision-making
- Ability to work under pressure in a fast-paced environment
- Flexible to work 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 culinary or vocational school or equivalent experience
- One to three years’ supervisory experience
- American Culinary Federation Certified Chef de Cuisine or higher preferred
- Current Food Handlers Card
- Computer literate with working knowledge of Microsoft Office, including Excel
- Ability to read, analyze, and interpret food service periodicals
- Ability to understand standardized recipe formats
- Ability to write routine reports and correspondence
- Effective public speaking 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 maintain high standards with attention to detail, accuracy, and timeliness
- Demonstrated initiative and sound independent judgment
- Comfortable working in a fast-paced, continuous improvement environment
- Flexible schedule including evenings and weekends
Job Duties
- Communicate the core values and mission of BlueStar Resort & Golf to support company goals
- Plan menus, create purchase orders, assure food safety and freshness, and prepare menu items to meet and exceed guest expectations
- Collaborate with Banquet Manager to confirm guest counts, adjust budgets and food quantities, and provide accurate recipes and cost sheets
- Oversee kitchen equipment, food preparation, and cooking techniques to ensure consistency and quality
- Respond promptly to Banquet Manager and customer concerns
- Develop positive customer relations through proactive team, guest, and supplier interactions
- Create an enjoyable and productive work environment by leading by example and encouraging communication about operations, safety, and human resources
- Define and develop achievable goals for kitchen team members promoting safety, performance, and growth
- Support staff hiring, training, scheduling, mentoring, and conduct performance reviews
- Supervise staff aligning with BSRG values and occasionally perform team member activities
- Maintain a safe, clean, and collaborative kitchen environment inspiring quality and commitment
- Represent BSRG professionally in dress and speech
- Maintain standards of excellence with ongoing improvement and creativity attending culinary exhibitions and educational seminars
- Perform other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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