Chef de Cuisine, Culinary

Gilbert, AZ, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Exact $60,000.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Medical insurance

Dental Insurance

Life insurance

Paid Time Off

Paid holidays

401(k) Plan

Employee development opportunities

Job Description

IronOaks at Sun Lakes is a premier retirement community located in the towns of Chandler and Sun Lakes, Arizona. It is distinguished by its two interconnected neighborhoods, Ironwood and Oakwood, which together form one of the most desirable retirement destinations in the Valley. The community boasts a mature landscape, diverse amenities, and a convenient in-town location. Key features of this vibrant community include two exceptional clubhouses, 45 holes of golf, fitness centers, tennis and pickleball courts, softball fields, swimming pools, walking trails, and much more. These amenities create an enviable lifestyle that combines leisure, social engagement, and active living, making... Show More

Job Requirements

High school diploma or equivalent preferred
Minimum two years experience as a Chef de Cuisine or Kitchen Supervisor or completion of a culinary or vocational school or equivalent combination
One to three years experience in supervisory roles
Current Food Handlers card
Computer proficiency including Microsoft Office and Excel
Knowledge of food safety, sanitation, and cost control practices
Excellent communication and leadership skills
Ability to manage budgets and perform financial calculations
Flexible schedule including evenings and weekends
Ability to lift up to 50 pounds
Ability to work in fast-paced, high-pressure environments
Must demonstrate initiative and sound judgment
Basic computational and budgetary skills

Job Qualifications

High school diploma or equivalent preferred
Minimum two years experience as Chef de Cuisine or Kitchen Supervisor or success in a national culinary/vocational school or equivalent
One to three years experience supervising managers or in a supervisory role required
American Culinary Federation certification (Certified Chef de Cuisine or higher) preferred
Current Food Handlers card
Computer literacy with Microsoft Office including Excel
Knowledge of food safety, sanitation, and cost control
Ability to read and interpret food service industry periodicals
Ability to understand standardized recipe formats
Capability to write routine reports and correspondence
Effective public speaking before customers and team members
Skill in calculating food costs, menu pricing, inventory, labor standards, and profit/loss statements
Basic computational and budgetary analysis skills
Strong planning, problem-solving, decision-making, delegation, communication, and time management
Excellent written and verbal communication with responsiveness to staff and guest needs
Ability to maintain high work standards with attention to detail and timeliness
Demonstrated initiative and sound independent judgment
Capability to multitask and work in a fast-paced environment with continuous improvement
Flexible schedule availability including evenings and weekends

Job Duties

Communicate the core values and mission of BlueStar Resort & Golf (BSRG) to support company goals
Plan menus and create purchase orders ensuring food safety and quality meets BSRG standards
Provide accurate recipes and cost sheets for all menu and banquet items including events
Foster positive customer relations through proactive interactions with team members, guests, contractors, 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 supporting peak performance and professional growth
Provide ongoing development and mentorship for team members and assist with culinary certifications
Support staff hiring, train, schedule, mentor, and conduct performance reviews
Supervise staff in alignment with BSRG policies and occasionally perform team member tasks
Maintain a safe, clean, and collaborative kitchen environment inspiring quality and commitment
Represent BSRG professionally with dress and speech
Assist at Food & Beverage functions including corporate events and weddings
Execute budgets daily, monthly, and annually and approve with the Executive Chef
Maintain BSRG excellence standards with continual improvement and by attending culinary exhibitions and seminars
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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