Job Overview
Employment Type
Hourly
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
Paid sick leave
401(k) Plan
Job Description
IronOaks at Sun Lakes is a distinguished retirement community located in the towns of Chandler and Sun Lakes, Arizona. This unique community comprises two interconnected neighborhoods, Ironwood and Oakwood, offering an inviting environment enriched by mature landscapes and a wealth of amenities. Known as one of the most desirable retirement destinations in the Valley, IronOaks combines an in-town location with a diverse range of recreational options to cater to an active and enjoyable lifestyle. The community boasts two excellent clubhouses, 45 holes of golf, fitness centers, tennis and pickleball courts, softball fields, swimming pools, scenic trails, and many more features... Show More
Job Requirements
- High School diploma or equivalent preferred
- Minimum two years experience as a Sous Chef, Assistant Chef, or Assistant Kitchen Manager managing multiple kitchen outlets
- One to two years supervisory experience preferred
- American Culinary Federation certification of Certified Chef de Cuisine or higher preferred
- Current Food Handlers Card
- Computer literate with knowledge of Microsoft Office and Excel
- Advanced knowledge of food, sanitation, and cost control
- Ability to read, analyze, and interpret food service industry publications
- Ability to understand standardized recipe format
- Ability to write routine reports and correspondence
- Ability to speak effectively to groups of customers or team members
- Ability to calculate food costs, menu pricing, discounts, inventory, labor standards, and understand profit and loss statements
- Ability to envision and implement innovative programs
- Basic computational ability and budget analysis skills
- Planning, problem-solving, decision-making, delegation, time management, and employee development skills
- Excellent written and verbal communication skills
- Attention to detail, accuracy, and timeliness
- Demonstrated initiative and sound independent judgment
- Comfortable working in a fast-paced environment
- Flexible schedule including evenings and weekends
Job Qualifications
- High School diploma or equivalent preferred
- Minimum two years experience as a Sous Chef, Assistant Chef, or Assistant Kitchen Manager managing multiple kitchen outlets
- One to two years supervisory experience preferred
- American Culinary Federation certification of Certified Chef de Cuisine or higher preferred
- Current Food Handlers Card
- Computer literate with knowledge of Microsoft Office and Excel
- Advanced knowledge of food, sanitation, and cost control
- Ability to read, analyze, and interpret food service industry publications
- Ability to understand standardized recipe format
- Ability to write routine reports and correspondence
- Ability to speak effectively to groups of customers or team members
- Ability to calculate food costs, menu pricing, discounts, inventory, labor standards, and understand profit and loss statements
- Ability to envision and implement innovative programs
- Basic computational ability and budget analysis skills
- Planning, problem-solving, decision-making, delegation, time management, and employee development skills
- Excellent written and verbal communication skills
- Attention to detail, accuracy, and timeliness
- Demonstrated initiative and sound independent judgment
- Comfortable working in a fast-paced environment
- Flexible schedule including evenings and weekends
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 BlueStar Resort & Golf standards
- 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
- Create an enjoyable and productive work environment by leading by example and encouraging open communication regarding kitchen operations, safety, sanitation, and human resource issues
- Assist the Kitchen Manager with hiring and training culinary team members, and conduct pre-interviews and performance appraisals
- Supervise staff in alignment with company values, policies, and procedures, and perform team member activities as needed
- Create a safe, clean, and collaborative working environment to inspire quality and commitment
- Represent the company in a professional manner with appropriate dress and speech
- Write reports, order guides, production guides, and clean-up guides as needed
- Execute budgets on daily, monthly, and annual basis
- Maintain the standard of excellence with continual improvement and openness to new products and trends
- Coordinate kitchen staff functions in the absence of Executive Sous Chef, responsible for inventory and labor tracking
- Perform other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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