Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Exact $24.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Life insurance
Paid Time Off
Paid holidays
401(k) Plan
Job Description
IronOaks at Sun Lakes is a distinguished residential community located in the towns of Chandler and Sun Lakes, Arizona. It is well-known for its appealing lifestyle, marked by mature landscaping, a broad range of amenities, and an accessible in-town location. The community boasts two interconnected neighborhoods, Ironwood and Oakwood, each offering a unique living experience that has made IronOaks among the most sought-after retirement destinations in the Valley. Residents and guests enjoy access to two exceptional clubhouses, 45 holes of championship golf, fitness facilities, tennis and pickleball courts, softball fields, swimming pools, walking trails, and a multitude of social and... Show More
Job Requirements
- High School diploma or equivalent preferred
- Minimum two years of experience as Sous Chef, Assistant Chef, or Assistant Kitchen Manager
- One to two years of supervisory experience preferred
- Current Food Handlers Card
- Computer literacy including Microsoft Office and Excel
- Knowledge of food safety and sanitation practices
- Ability to calculate food costs and manage budgets
- Strong leadership and team-building skills
- Excellent communication skills
- Ability to work under pressure and balance multiple priorities
- Flexible work schedule including evenings and weekends
- Ability to lift and move up to 50 pounds occasionally
Job Qualifications
- High School diploma or equivalent preferred
- Minimum two years of experience as Sous Chef, Assistant Chef, or Assistant Kitchen Manager with responsibility for managing multiple kitchen outlets
- Experience working in large hotel operations or high-volume restaurants preferred
- One to two years of supervisory experience preferred
- American Culinary Federation certification of Certified Chef de Cuisine or higher preferred
- Current Food Handlers Card
- Proficiency with computer software including Microsoft Office and Excel
- Advanced knowledge of food safety, sanitation, and cost control
- Ability to read and interpret food service industry periodicals
- Ability to understand standardized recipe formats
- Skilled in writing routine reports and correspondence
- Effective verbal communication skills
- Ability to calculate food costs, menu pricing, discounts, inventory, labor standards, and understand profit and loss statements
- Innovative with ability to implement creative programs
- Strong planning, problem-solving, decision-making, delegation, time management, and employee development skills
- Excellent written and verbal communication abilities
- Capable of maintaining high work standards with attention to detail and timeliness
- Demonstrates initiative and sound independent judgment
- Ability to work in a fast-paced environment and handle multiple priorities
- 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, ensure all food is safe and fresh, and prepare menu items to meet and exceed guest expectations
- Provide accurate and up-to-date recipes and cost sheets for all menu and banquet items
- Develop positive customer relations through proactive interaction with team members, guests, contractors, and suppliers
- Create an enjoyable and productive work environment by leading by example and encouraging open communication about kitchen operations, safety, sanitation, and human resources issues
- Assist the Kitchen Manager with hiring, training, and performance appraisal of culinary team
- Supervise staff according to company values, policies, and procedures and perform team member activities when necessary
- Maintain a safe, clean, and collaborative working environment for food service staff
- Represent BlueStar Resort & Golf professionally in dress and speech
- Write regular reports, order guides, production guides, and clean-up guides
- Execute budgets on a daily, monthly, and annual basis
- Maintain high standards of excellence with a focus on continual improvement and creativity
- Coordinate kitchen staff functions and manage inventory and labor tracking in the absence of Executive Sous Chef
- Perform other assigned duties as needed
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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