Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $65,000.00 - $70,000.00
Work Schedule
Flexible
Benefits
Medical insurance
Dental Insurance
Life insurance
Paid Time Off
Paid holidays
401(k) Plan
Job Description
Trilogy at Verde River, home to the Verde River Golf & Social Club, is a stunning community located adjacent to the Tonto National Forest in Rio Verde, Arizona, just 20 minutes north of Scottsdale. Surrounded by breathtaking vistas of the Mazatzal Mountains and the iconic Four Peaks, this premier property is enriched by its scenic beauty and luxurious amenities. The community boasts a newly re-envisioned golf course, state-of-the-art tennis and pickleball courts, a poolside bar and grill, an exclusive resort pool, and The Outfitter, the hub for outdoor adventure and fun. In addition to these recreational facilities, the club also... Show More
Job Requirements
- 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 equivalent combination
- 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 standardized recipe format
- ability to write routine reports and correspondence
- ability to speak effectively before groups
- 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 and 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
- must be able to consistently achieve high work standards with 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
- this position requires a flexible schedule to include evenings and weekends
Job Qualifications
- High school diploma or equivalent preferred
- two years minimum experience as a Chef de Cuisine or Kitchen Supervisor or completion of a nationally ranked culinary or vocational school or equivalent combination
- one to three years experience supervising a team of managers or supervisory role
- American Culinary Federation certification 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 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 and capital projects
- basic computational ability and budgetary analysis skills
- planning, problem-solving, decision-making, delegation, communication, time management, and employee development skills
- excellent written and verbal communication skills
- ability to achieve high work standards with attention to detail and timeliness
- initiative and independent decision-making
- ability to work in a fast-paced environment with continuous improvement expectations
- flexible schedule including evenings and weekends
Job Duties
- Communicate the core values and mission of BlueStar Resort & Golf to support company goals
- plan menus and create purchase orders for food
- assure all food is safe and fresh and prepare menu items according to BSRG standards
- control food cost while maintaining quality and value
- 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
- create an enjoyable and productive work environment by leading by example
- define and develop achievable common goals for kitchen team members
- provide ongoing development for team members and assist in culinary certifications
- support staff hiring, train, schedule, and mentor staff
- supervise staff and perform team member activities as needed
- create a safe, clean, and collaborative working environment
- represent BSRG professionally
- assist at all food and beverage functions including corporate parties and weddings
- execute budgets on a daily, monthly, and annual basis
- maintain the BSRG standard of excellence by staying current with trends and attending culinary exhibitions
- perform other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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