Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $55,000.00 - $65,000.00
Work Schedule
Flexible
Benefits
Medical insurance
Dental Insurance
Life insurance
Paid Time Off
Paid holidays
401(k) Plan
Professional development opportunities
Job Description
Trilogy Lake Norman is a premier lifestyle community situated in the vibrant Huntersville area near Charlotte, North Carolina. Known for its exceptional amenities and active outdoor lifestyle, Trilogy Lake Norman offers residents and visitors access to an array of outdoor and recreational activities. The Twin Mills Club within Trilogy Lake Norman is designed with the outdoors in mind, boasting indoor and outdoor pools, The Outfitter with kayaks, bikes, and other outdoor gear, as well as pickleball and tennis courts. The club also offers access to a fleet of boats at the nearby Lake Norman, providing a unique waterfront experience. The... Show More
Job Requirements
- High school diploma preferred
- minimum three years experience as Executive Sous Chef or Sous Chef managing multiple kitchen outlets
- successful completion of culinary or vocational school or equivalent experience
- one to three years experience supervising team of managers or supervisory role
- American Culinary Federation certification preferred
- current Food Handlers card
- computer literate with Microsoft Office knowledge including Excel
- advanced food, sanitation, and cost control knowledge
- ability to read and interpret food service periodicals
- ability to understand standardized recipes
- ability to write reports and correspondence
- effective public speaking skills
- ability to calculate food costs and menu pricing
- understanding of profit and loss statements
- planning and problem-solving skills
- excellent communication skills
- ability to handle multiple priorities
- ability to make independent decisions
- flexible schedule including evenings and weekends
Job Qualifications
- High school diploma preferred
- minimum three years experience as an Executive Sous Chef or Sous Chef managing multiple kitchen outlets
- 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 supervisory role
- 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
- advanced 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 project presentation
- planning, problem-solving, decision-making, delegation, time management, and employee development skills
- excellent written and verbal communication skills
- ability to work under pressure and multi-task
- initiative and independent decision-making skills
- flexible schedule including evenings and weekends
Job Duties
- Communicate the core values and mission of BlueStar Resort and Golf to support achievement of company goals
- plan menus, schedule production, and create purchase orders for food
- assure all food is safe, fresh, and prepared to BSRG standards to meet and exceed guest expectations
- control food cost while maintaining high quality and value
- provide accurate and up-to-date recipes and cost sheets for all menu and banquet items
- develop positive customer relations through proactive interactions with team members, guests, contractors, and suppliers
- meet formally and informally with kitchen staff to plan and solicit feedback
- create an enjoyable and productive work environment by leading by example
- define and develop achievable goals for kitchen team members
- provide ongoing development, assist in obtaining culinary certifications
- assist in hiring and training culinary team
- supervise staff in alignment with BSRG policies
- create a safe, clean, and collaborative working environment
- represent BSRG professionally
- write reports, order guides, and production guides
- execute budgets daily, monthly, and annually
- maintain BSRG standard of excellence and stay updated with culinary trends
- coordinate kitchen functions in absence of Executive Chef
- perform other assigned duties as necessary
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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