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
401(k) Plan
Job Description
IronOaks at Sun Lakes is a distinguished retirement community nestled in the scenic Valley, renowned for its mature landscapes and array of diverse amenities. This exceptional community is composed of two interconnected neighborhoods — Ironwood and Oakwood — that stand out as some of the most desirable retirement destinations. Residents enjoy access to two magnificent clubhouses, expansive recreational opportunities including 45 holes of golf, fitness centers, tennis and pickleball courts, softball fields, swimming pools, and walking trails. The in-town location adds to its appeal, providing convenience linked with a tranquil, resort-style living environment.
As part of its dedicated team... Show More
As part of its dedicated team... Show More
Job Requirements
- high school diploma or equivalent preferred
- two years minimum experience as a sous chef, assistant chef or assistant kitchen manager with responsibility 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 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 experience with 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 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, percentages, inventory, labor standards and volume
- must understand profit and loss statements and be able to present capital projects
- ability to envision and implement innovative programs and ideas
- must possess basic computational ability as well as budgetary analysis
- must have planning, problem-solving, decision-making, delegation, time management, and employee development skills
- must have excellent written and verbal communication skills
- must be able to consistently achieve high work standards with attention to detail, accuracy, and timeliness
- must demonstrate initiative and make independent decisions
- must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected
- this position requires a flexible schedule to include evenings and weekends
Job Qualifications
- high school diploma or equivalent preferred
- two years minimum experience as a sous chef, assistant chef or assistant kitchen manager, preferably in a large hotel operation or high-volume restaurant, or successful completion of a nationally ranked culinary or vocational school, or equivalent combination of education and experience
- 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 experience with 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 to groups of customers or team members
- ability to calculate food costs, menu pricing, discounts, percentages, inventory, labor standards and volume
- ability to understand profit and loss statements and present capital projects
- ability to envision and implement innovative programs and ideas
- strong computational and budgetary analysis skills
- excellent planning, problem-solving, decision-making, delegation, time management, and employee development skills
- excellent written and verbal communication skills
- ability to consistently achieve high work standards with attention to detail
- ability to demonstrate initiative and make independent decisions
- ability to work in a fast-paced environment with continuous improvement demands
- 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 standards to meet and exceed guest expectations
- control food cost while keeping in line with 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
- create an enjoyable and productive work environment by leading by example and encouraging open communication regarding kitchen operations, safety, sanitation, and human resources
- assist management with hiring, ongoing training, performance appraisals, rewarding and disciplining staff
- supervise staff in alignment with company values, policies and procedures
- create a safe, clean, and collaborative working environment to inspire quality and commitment from team members
- represent the company professionally in dress and speech
- write regular reports, order guides, production guides, and clean-up guides
- execute budgets daily, monthly, and annually
- maintain standards of excellence with a focus on continual improvement and staying current on culinary trends
- coordinate kitchen staff functions and complete weekly inventory and labor tracking in management's absence
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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