Job Overview
Employment Type
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
Trilogy at Vistancia, located in Peoria, Arizona, is a distinctive community offering an exceptional lifestyle enriched by three unique club experiences: the Golf Club, the Kiva Club, and the recently introduced Mita Club. This premier destination is not just a residential community but a thriving social hub with various amenities. Among these are a scenic golf course, the feature restaurant V's Taproom, a full-service Alvea Spa, and popular events and weddings venues—all accessible to the public. Situated about 40 minutes west of Scottsdale and northwest of downtown Phoenix, Trilogy at Vistancia offers a vibrant setting that balances natural beauty and... Show More
Job Requirements
- High school diploma or equivalent
- minimum two years experience as Sous Chef, Assistant Chef, or Assistant Kitchen Manager in a multi-outlet kitchen, preferably with large hotel or high-volume restaurant
- one to two years supervisory experience
- American Culinary Federation Certified Chef de Cuisine or higher preferred
- current Food Handlers Card
- proficiency in Microsoft Office and Excel
- advanced food, sanitation, and cost control knowledge
- ability to read and interpret foodservice publications
- understanding of standardized recipe formats
- ability to write reports and correspondence
- strong verbal communication skills
- skill in food cost management and budgeting
- ability to develop and implement innovative programs
- basic math and budgeting skills
- strong problem-solving and leadership capabilities
- excellent communication
- ability to maintain standards and attention to detail
- initiative and sound judgment
- ability to work in fast-paced environment
- flexible schedule including evenings and weekends
Job Qualifications
- High school diploma or equivalent preferred
- minimum two years experience as Sous Chef, Assistant Chef, or Assistant Kitchen Manager, preferably in large hotel operations or high-volume restaurants
- one to two years supervisory experience preferred
- American Culinary Federation Certified Chef de Cuisine or higher preferred
- current food handlers card
- computer literate with Microsoft Office skills including 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
- capable of writing routine reports and correspondence
- effective communication skills with groups of customers and team members
- skilled in food cost calculations, menu pricing, discounts, inventory management, labor standards, and understanding profit and loss statements
- ability to conceive and implement innovative culinary programs
- 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, attention to detail, accuracy, and timeliness
- demonstrates initiative and independent judgment
- capable of multitasking in a fast-paced environment
- flexible schedule including evenings and weekends required
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 food safety and freshness, and prepare menu items to meet high standards
- provide accurate recipes and cost sheets for all menu and banquet items
- develop positive customer relations through proactive team, guest, contractor, and supplier interactions
- create an enjoyable and productive work environment by leading by example and maintaining open communication about operations, safety, sanitation, and human resources
- assist with hiring and training culinary team members, conducting pre-interviews, and appraising performance including rewarding and disciplining staff
- supervise staff in alignment with policies and procedures, occasionally performing team member tasks
- create a safe, clean, and collaborative kitchen environment to inspire quality and commitment
- represent the company professionally in dress and speech
- write reports, order guides, production guides, and cleanup guides as needed
- execute budgets daily, monthly, and annually
- maintain standards of excellence with continuous improvement by staying current on industry trends including attending exhibitions, shows, and seminars
- coordinate kitchen staff functions and handle weekly inventory and labor tracking in absence of Executive Sous Chef
- perform other assigned duties as needed
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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