Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60,000.00 - $65,000.00
Work Schedule
Flexible
Benefits
Medical insurance
Dental Insurance
Life insurance
Paid Time Off
Paid holidays
401(k) Plan
Employee Development Programs
Job Description
Encanterra Country Club is a premier residential golf community located in Queen Creek, Arizona, just 45 minutes from downtown Phoenix and Scottsdale. Known for its comprehensive amenities, Encanterra offers eighteen holes of golf, two resort clubs, multiple dining options, state-of-the-art health and fitness facilities, exceptional tennis and pickleball complexes, indoor and outdoor pools, and a full-service Alvea Spa which has been recognized as the state’s top Clubhouse Spa by Arizona Foothills magazine. The club’s wedding and event spaces are highly regarded, providing elegant and memorable settings. Encanterra represents a vibrant, active lifestyle community that blends luxury living with recreational excellence... Show More
Job Requirements
- High school diploma or equivalent preferred
- Minimum two years experience as a Chef de Cuisine or Kitchen Supervisor or equivalent culinary education
- One to three years experience in a supervisory role
- Current Food Handlers card
- Computer literate with knowledge of Microsoft Office including Excel
- Strong knowledge of food safety, sanitation, and cost control
- Excellent communication skills
- Ability to read and interpret food service industry materials
- Strong planning and problem-solving skills
- Ability to manage budgets and financial reports
- Must be able to work flexible hours including evenings and weekends
- Ability to lift and move up to 50 pounds
- Ability to work effectively under pressure
- Team leadership and mentoring skills
- Attention to detail and high work standards
Job Qualifications
- High school diploma or equivalent preferred
- Two years minimum experience as a 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 experience supervising a team of managers or another supervisory role required
- American Culinary Federation certification of Certified Chef de Cuisine or higher preferred
- Current Food Handlers card
- Computer literate with working knowledge of Microsoft Office including Excel
- Knowledge of food, sanitation, and cost control
- 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, volume
- Must understand profit and loss statements and be able to present capital projects
- Basic computational ability and budgetary analysis
- Planning, problem-solving, decision-making, delegation, communication, time management, and employee development skills
- Excellent written and verbal communication skills
- Must consistently achieve high work standards with attention to detail, accuracy, and timeliness
- Demonstrated initiative and independent decision-making based on sound judgment
- Comfortable working in a fast-paced environment with continuous improvement expected
- Flexible schedule to include evenings and weekends
Job Duties
- Communicate the core values and mission of BlueStar Resort and 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 the BSRG standards to meet and exceed guest expectations
- Provide accurate and up-to-date recipes and cost sheets for all menu and banquet items, including events
- Develop 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 regarding kitchen operations, safety, and human resource issues
- Define and develop achievable common goals for kitchen team members that positively enforce standards for peak performance and personal and professional growth
- Provide ongoing development for team members and assist in obtaining BSRG culinary certifications in their succession planning
- Support staff hiring process
- train, schedule, and mentor staff, including apprentice chefs
- conduct performance reviews
- Supervise staff in alignment with BSRG values, policies, and procedures
- perform activities of the team members as needed
- Recognize and celebrate team member's success
- Create a safe, clean, and collaborative working environment for food service staff
- Represent BSRG professionally with dress and speech
- Assist at all Food and Beverage functions such as corporate parties and weddings
- Execute budgets on a daily, monthly, and annual basis
- Maintain the BSRG standard of excellence with continual improvement and creative openness by staying informed about new products and market trends
- 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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