Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Range $22.00 - $24.00
Work Schedule
Flexible
Benefits
Medical insurance
Dental Insurance
Life insurance
Paid Time Off
Paid holidays
Paid sick leave
401(k) Plan
Job Description
Trilogy at Vistancia is a premier resort community located in Peoria, Arizona, approximately 40 minutes west of Scottsdale and northwest of downtown Phoenix. This vibrant community features a variety of exclusive amenities centered around lifestyle and recreation, including a prestigious golf club, the Kiva Club community centerpiece, and the recently added Mita Club. A key highlight for residents and guests is the high-quality dining and hospitality experience, offered in part through V's Taproom, a popular on-site restaurant known for its exceptional service and welcoming atmosphere. Trilogy at Vistancia combines the allure of resort living with the convenience and charm of... Show More
Job Requirements
- High school diploma preferred, or the equivalent combination of education and professional experience
- Minimum of three years cooking experience in commercial kitchen
- Current food handlers card
- Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
- Ability to speak effectively before groups of customers or team members
- Ability to think, work, solve practical problems, and make independent decisions based on sound judgment
- Must demonstrate initiative and accept responsibility for decisions and actions
- Must be self-motivated, proactive, and a team player
- 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 preferred, or the equivalent combination of education and professional experience
- Minimum of three years’ cooking experience in commercial kitchen
- Current Food Handlers card
- Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
- Ability to speak effectively before groups of customers or team members
- Ability to think, work, solve practical problems, and make independent decisions, based on sound judgment
- Must demonstrate initiative and accept responsibility for decisions and actions
- Must be self-motivated, proactive, and a team player
- 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 Duties
- Work and master all kitchen stations, including plating and/or expeditor
- Kitchen trainer responsible to teach all new staff their station assignments and standard recipes
- Able to teach existing staff how to cook a different station and cross train
- Proficient in platting all dishes on the menu and special dishes
- Able to lead a kitchen service, read tickets, and monitor ticket times, including food firing, cooking quality standards, plating standards and respond to special orders in an effective and positive manner
- Able to assist management with developing weekly and daily specials as needed
- Ensure superior standards of service meet the requirements of guests and employees
- Focuses on exceeding guest satisfaction. Able to investigate, quickly respond to, and resolve challenges from expeditor, guests or employees
- Lead and monitor cleaning schedule and checklist daily to ensure a clean and sanitary environment
- Assist with monitoring food preparation, cooking, and serving techniques
- must be able to read cooking instructions
- Wash, peel, cut, and shred vegetables and fruits to prepare them for use
- Measure and mix ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods
- adjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles
- Observe and test foods being cooked by tasting, smelling, and noticing the visual appearance
- Carve meats, portion food on serving plates, add gravies and sauces, and garnish servings to fill orders
- Able to assume responsibilities of kitchen production and service at times
- must be able to take over for sous chef or kitchen manager when that person is not available or assisting in other areas
- Other duties and responsibilities may be assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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