Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $75,000.00
Work Schedule
Flexible
Benefits
Medical insurance
Dental Insurance
Life insurance
Paid Time Off
Paid holidays
401(k) Plan
Job Description
Trilogy at Verde River is an integral part of the Verde River Golf & Social Club community, nestled adjacent to the pristine Tonto National Forest with breathtaking views of the Mazatzal Mountains and the iconic Four Peaks. This distinguished community features a newly re-envisioned golf course, tennis and pickleball courts, a poolside bar and grill, luxurious resort pool, and The Outfitter, the ultimate starting point for outdoor fun. The Club also offers a signature restaurant and a full-service spa, providing residents and guests with an exceptional lifestyle that balances active recreation and relaxation in a scenic desert environment. Located ... Show More
Job Requirements
- High school diploma preferred
- Minimum three years’ experience as Executive Sous Chef or Sous Chef managing multiple kitchen outlets
- Supervisory experience of one to three years
- Current Food Handlers card
- Ability to work full-time with flexible schedule including evenings and weekends
- Strong leadership and communication skills
- Ability to lift up to 50 pounds
- Computer literacy with Microsoft Office
- Knowledge of food safety and sanitation
- Ability to follow written and oral instructions
- Must demonstrate initiative and sound judgment
- Ability to perform in fast-paced environments
Job Qualifications
- High School diploma preferred
- Minimum three years’ experience as Executive Sous Chef or Sous Chef with multiple kitchen outlets experience
- Experience in large hotel operation or high-volume restaurant preferred
- One to three years’ supervisory experience
- American Culinary Federation Certified Chef de Cuisine preferred
- Current Food Handlers card
- Computer literate with knowledge of Microsoft Office including Excel
- Advanced knowledge of food, sanitation, and cost control
- Ability to read, analyze, and interpret food service periodicals
- Ability to understand standardized recipe formats
- Skill in writing routine reports and correspondence
- Effective public speaking skills
- Proficient in calculating food costs, menu pricing, labor standards, and profit and loss statements
- Strong planning, problem-solving, decision-making, delegation, time management, and employee development skills
- Excellent written and verbal communication
- Ability to work under pressure and handle multiple priorities
- Demonstrated initiative and independent judgment
- Comfortable in fast-paced, detail-oriented environment
- Flexible schedule including evenings and weekends
Job Duties
- Communicate the core values and mission of BlueStar Resort & Golf to support company goals
- Plan menus, schedule production, create purchase orders for food
- Assure all food is safe, fresh, and prepared to BSRG standards
- Control food cost while maintaining high quality and value
- Provide accurate recipes and cost sheets for all menu and banquet items
- Develop positive customer relations through proactive interaction
- Meet formally and informally with kitchen staff to solicit feedback
- Lead and motivate kitchen team, encouraging open communication
- Define and develop common goals for team performance and growth
- Assist in hiring, training, and appraising culinary team members
- Supervise staff and occasionally perform team member duties
- Create a safe, clean, and collaborative working environment
- Represent BSRG professionally in dress and speech
- Write reports, order guides, and production guides as needed
- Execute budgets daily, monthly, and annually
- Stay current on culinary trends and attend industry events
- Coordinate kitchen functions and inventory in Executive Chef's absence
- Perform other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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