Job Overview
Employment Type
Hourly
Full-time
Part-time
Compensation
Type:
Hourly
Rate:
Range $28.00 - $30.00
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
Trilogy at Verde River: Verde River Golf & Social Club is an exceptional resort and golf community located in Rio Verde, just 20 minutes north of Scottsdale, Arizona. Nestled adjacent to the Tonto National Forest, the community offers breathtaking views of the Mazatzal Mountains and the iconic Four Peaks. This vibrant and scenic setting hosts a newly re-envisioned golf course along with tennis and pickleball courts, a poolside bar and grill, a luxurious resort pool, and The Outfitter, which serves as the gateway for outdoor activities and adventures. The club also features a signature restaurant and a full-service spa, providing... Show More
Job Requirements
- high school diploma or equivalent preferred
- minimum two years experience as a Sous Chef or Assistant Chef or Assistant Kitchen Manager
- one to two years supervisory experience preferred
- current Food Handlers Card
- computer literate with Microsoft Office knowledge
- advanced food, sanitation, and cost control knowledge
- ability to calculate food costs and menu pricing
- excellent communication skills
- strong planning and decision-making abilities
- ability to work a flexible schedule including 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 managing multiple kitchen outlets preferably in a large hotel or high-volume restaurant, or 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 working 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, percentages, inventory, labor standards, and volume
- understanding of profit and loss statements and capital projects
- ability to envision and implement creative programs and ideas
- basic computational and budgetary analysis skills
- strong planning, problem-solving, decision-making, delegation, time management, and employee development skills
- excellent written and verbal communication skills
- ability to maintain high work standards with attention to detail, accuracy, and timeliness
- demonstrated initiative and independent decision-making based on sound judgment
- ability to handle multiple details 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 company goals
- plan menus, schedule production, create purchase orders for food to ensure safety, freshness, and excellence
- control food cost while maintaining quality and perceived value
- provide accurate recipes and cost sheets for all menu and banquet items
- develop positive customer relations 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
- assist with hiring and training culinary staff, conduct pre-interviews, make recommendations to managers, and appraise team member performance
- supervise staff according to company values, policies, and procedures and perform team member activities when necessary
- create a safe, clean, and collaborative work environment to inspire quality and commitment
- represent the company professionally in dress and speech
- write reports, order guides, production guides, and clean-up guides as needed
- execute daily, monthly, and annual budgets
- maintain standards of excellence with a focus on continual improvement and innovation by staying informed about new products and 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 Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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