Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $58,000.00
Work Schedule
Flexible
Benefits
Medical insurance
Dental Insurance
Life insurance
Paid Time Off
Paid holidays
401(k) Plan
Job Description
IronOaks at Sun Lakes is a premier retirement community located in the towns of Chandler and Sun Lakes, Arizona. The community is highly sought after for its mature landscape, diverse amenities, and desirable in-town location. Consisting of two interconnected neighborhoods, Ironwood and Oakwood, IronOaks offers residents a rich lifestyle experience with access to extensive recreational, social, and wellness facilities. These include two clubhouses, 45 holes of golf, fitness centers, tennis and pickleball courts, softball fields, swimming pools, scenic trails, and much more, making it a vibrant and engaging environment for retirees and all community members.
The community’s emphasis on q... Show More
The community’s emphasis on q... 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 of education and experience
- one to three years experience supervising a team of managers or in 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 and volume
- understanding of profit and loss statements and ability to present capital projects
- basic computational ability as well as budgetary analysis
- planning, problem-solving, decision-making, delegation, communication, time management, and employee development skills
- excellent written and verbal communication skills
- ability to respond to needs and requests of staff members and guests
- ability to consistently achieve high work standards with attention to detail, accuracy, and timeliness
- demonstration of initiative and independent decision-making based on sound judgment
- ability to pay attention to multiple details and work comfortably in a fast-paced environment with continuous improvement
- flexible schedule including evenings and weekends
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 equivalent combination of education and experience
- one to three years experience supervising a team of managers or in 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 and volume
- understanding of profit and loss statements and ability to present capital projects
- basic computational ability as well as budgetary analysis
- planning, problem-solving, decision-making, delegation, communication, time management, and employee development skills
- excellent written and verbal communication skills
- ability to respond to needs and requests of staff members and guests
- ability to consistently achieve high work standards with attention to detail, accuracy, and timeliness
- demonstration of initiative and independent decision-making based on sound judgment
- ability to pay attention to multiple details and work comfortably in a fast-paced environment with continuous improvement
- flexible schedule including evenings and weekends
Job Duties
- communicate the core values and mission of BlueStar Resort & Golf (BSRG) 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 the BSRG standards to meet and exceed guest expectations
- control food cost while keeping in line with the BSRG standard of high quality and perceived 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 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, 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, and perform activities of the team members as needed
- create a safe, clean, and collaborative working environment for the food service staff to inspire quality and commitment from team members and guarantee the most enjoyment for guests
- represent BSRG professionally with dress and speech
- assist at all Food & Beverage functions (e.g. corporate parties, weddings)
- execute budgets on a daily, monthly, and annual basis, approve budgets with Executive Chef
- maintain BSRG standard of excellence with continuous improvement and creative openness by staying on the cutting edge of new products and market trends
- attend culinary exhibitions, buying shows, and educational seminars as requested
- perform other duties and responsibilities as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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