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Job Overview
Employment Type
Full-time
Hourly
Compensation
Hourly
Range $25.00 - $26.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Dental Insurance
401(k)
Paid sick time
Life insurance
Paid holidays
Health Insurance
Paid Time Off
Job Description
The Canyons Castle Pines is the most anticipated new community in the Greater Denver area in decades, located just south of Denver, Colorado. Debuting in Fall 2019, this master-planned community is developed under the guidance of the respected Shea Homes Colorado team. The community boasts a combination of beautiful residential areas and premium amenities managed by BlueStar Resort & Golf (BSRG), who oversee operations such as The Exchange, the community's premier amenity center. BlueStar Resort & Golf is known for its commitment to providing guests with exceptional experiences through superior service, quality, and attention to detail.
We are curren... Show More
We are curren... 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 preferred
- Current Food Handlers Card
- Computer literate with knowledge of Microsoft Office and Excel
- Advanced food, sanitation, and cost control knowledge
- Ability to read and interpret industry periodicals
- Ability to understand recipe formats
- Ability to write reports and correspondence
- Strong oral communication skills
- Ability to calculate food costs and budgets
- Creativity and planning skills
- Basic computational skills
- Problem-solving and leadership skills
- Excellent communication
- High work standards
- Initiative and good judgment
- Ability to manage multiple details in fast-paced environment
- Flexible schedule including evenings and weekends
Job Qualifications
- High school diploma or equivalent preferred
- Minimum of two years experience as a Sous Chef, Assistant Chef, or Assistant Kitchen Manager managing multiple kitchen outlets, preferably in large hotel or high-volume restaurant settings, or completion of a nationally ranked culinary or vocational school
- 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 working knowledge of Microsoft Office and Excel
- Advanced knowledge of food, sanitation, and cost control
- Ability to read and interpret food service periodicals
- Ability to understand standardized recipe formats
- Ability to write routine reports and correspondence
- Effective oral communication skills
- Ability to calculate food costs, menu pricing, discounts, inventory, labor standards, and interpret profit and loss statements
- Creativity in program development
- Basic computational and budget analysis skills
- Planning, problem-solving, decision-making, delegation, time management, and employee development skills
- Excellent written and verbal communication skills
- Consistently achieve high work standards with attention to detail
- Initiative and sound judgment
- Ability to work in fast-paced 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, ensure all food is safe and fresh, and prepare menu items according to BSRG standards
- Provide accurate and up-to-date recipes and cost sheets for all menu and banquet items
- Develop positive customer relations through 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 the Kitchen Manager with hiring, training, and performance appraisal of the culinary team
- Supervise staff aligned with BSRG values, policies, and procedures and perform team member duties when necessary
- Maintain a safe, clean, and collaborative work environment to inspire commitment and quality
- Represent BSRG professionally in dress and speech
- Write reports, order guides, production guides, and clean-up guides
- Execute budgets on a daily, monthly, and annual basis
- Attend culinary exhibitions, buying shows, and educational seminars to stay current with market trends
- Coordinate kitchen staff functions and complete weekly inventory and labor tracking in the absence of the Executive Sous Chef
- Perform other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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