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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $80,000.00 - $85,000.00
Work Schedule
Flexible
Benefits
Medical insurance
Dental Insurance
Life insurance
Paid Time Off
Paid holidays
401(k) Plan
Employee Development Programs
Job Description
Trilogy at La Quinta is a vibrant active adult community nestled on the southern edge of La Quinta, California. This resort-style neighborhood provides spectacular mountain views and offers a lifestyle combining leisure, comfort, and active living. The community boasts an array of amenities including golf courses, a state-of-the-art fitness center, multiple pools, an on-site spa, and the popular Café Solaz along with two clubhouses that serve as social and event hubs. Designed to accommodate residents seeking a blend of activity and relaxation, Trilogy at La Quinta combines natural beauty with top-tier facilities to ensure an unparalleled living experience.
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Job Requirements
- High school diploma preferred
- Three years' minimum experience as an Executive Sous Chef or Sous Chef managing multiple kitchen outlets
- One to three years' supervisory experience
- American Culinary Federation certification preferred
- Current Food Handlers card
- Proficient with Microsoft Office including Excel
- Advanced knowledge of food, sanitation, and cost control
- Ability to read and interpret food service industry periodicals
- Ability to understand and work with standardized recipe formats
- Ability to write reports and correspondence
- Strong communication skills
- Ability to calculate and analyze food costs and budgets
- Planning and problem-solving skills
- Ability to work flexible hours including evenings and weekends
Job Qualifications
- High school diploma preferred
- Three years' minimum experience as an Executive Sous Chef, or as a Sous Chef responsible for managing multiple kitchen outlets, preferably with a large hotel operation or high-volume restaurant, or successful completion of a nationally ranked culinary or vocational school, or the equivalent combination of education and experience
- 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 is 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 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
- Must understand profit and loss statements and be able to present capital projects
Job Duties
- Communicate the core values and mission of BlueStar Resort & Golf to support the achievement of company goals
- Plan menus, schedule production, create purchase orders for food, assure all food is safe and fresh, and prepare menu items according to 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
- Develop positive customer relations through proactive interactions with team members, guests, contractors, and suppliers
- Meet formally and informally with kitchen staff of all levels to plan and solicit feedback from team members
- Create an enjoyable and productive work environment by leading by example and encouraging open communication regarding kitchen operations, safety and sanitation, and human resource issues
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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