Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Exact $24.00
Work Schedule
Flexible
Benefits
Medical insurance
Dental Insurance
Life insurance
Paid Time Off
Paid holidays
Paid sick leave
401(k) Plan
Job Description
Trilogy at Vistancia - Kiva Club is a vibrant and expansive resort community located in Peoria, Arizona, approximately 40 minutes west of Scottsdale and northwest of downtown Phoenix. This exceptional community is known for its three distinct club experiences: the prestigious Golf Club, the original centerpiece community club known as Kiva Club, and the recently introduced Mita Club. Together, these clubs provide residents and guests unparalleled access to leisure activities, fine dining, and world-class amenities. At the heart of the community is the acclaimed golf course, along with V's Taproom, a feature restaurant that offers a memorable dining experience. Additionally,... 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
- Proficiency in Microsoft Office and Excel
- Advanced knowledge of food safety, sanitation, and cost control
- Strong communication and leadership skills
- Ability to calculate and manage budgets and inventory
- Flexibility to work evenings and weekends
- Ability to lift up to 50 pounds
- Ability to work in fast-paced kitchen and outdoor event environments
- Strong planning and problem-solving abilities
- Attention to detail and high work standards
- Ability to make independent decisions and demonstrate initiative
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
- Supervisory experience of one to two years 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 periodicals
- Ability to understand standardized recipe formats
- Ability to write routine reports and correspondence
- Strong verbal communication skills
- Ability to calculate food costs, menu pricing, discounts, inventory, labor standards and understand profit and loss statements
- Creative thinking for innovative programs and ideas
- Planning, problem-solving, decision-making, delegation, time management, and employee development skills
- Excellent written and verbal communication
- Ability to meet high work standards with attention to detail and timeliness
- Demonstrated initiative and sound independent judgment
- Ability to work in a fast-paced environment
Job Duties
- Communicate the core values and mission of BlueStar Resort & Golf (BSRG) to support company goals
- Plan menus, schedule production, create purchase orders for food, assure food safety and freshness, prepare menu items to BSRG standards
- Provide accurate and up-to-date recipes and cost sheets for all menu and banquet items
- Develop positive customer relationships through interactions with team members, guests, contractors, and suppliers
- Create an enjoyable and productive work environment by leading by example and encouraging communication on kitchen operations, safety, sanitation, and human resources
- Assist in hiring and ongoing training of culinary team, conduct pre-interviews, appraise team member performance, reward and discipline in absence of Kitchen Manager
- Supervise staff aligned with BSRG policies, perform team member activities as needed, recognize team success
- Create a safe, clean, and collaborative working environment
- Represent BSRG professionally in dress and speech
- Write reports, order guides, production guides, and clean-up guides
- Execute budgets daily, monthly, and annually
- Maintain high standards of excellence and pursue continual improvement and innovation
- Coordinate kitchen functions and complete inventory and labor tracking in Executive Sous Chef absence
- Perform other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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