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
Paid sick leave
401(k) Plan
Job Description
Trilogy at Vistancia is a premier residential community located in Peoria, Arizona, approximately 40 minutes west of Scottsdale and northwest of downtown Phoenix. The community boasts a variety of amenities designed to enrich the lifestyle of its residents and guests. Among its key highlights are three distinctive club experiences: the renowned golf club, which serves as the original centerpiece of the community, the Kiva Club, and the newly introduced Mita Club. These clubs provide a range of recreational and social activities that cater to diverse preferences, ensuring a vibrant community environment. Additionally, the golf course and its feature restaurant, V's... 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, preferably in a large hotel or high-volume restaurant
- 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 Excel
- advanced knowledge of food, sanitation, and cost control
- ability to read 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
- ability to calculate food costs, menu pricing, discounts, inventory, labor standards, and understand profit and loss statements
- ability to implement innovative programs
- basic computational and budgetary analysis skills
- planning, problem-solving, decision-making, delegation, time management, and employee development skills
- excellent written and verbal communication
- attention to detail, accuracy, and timeliness
- initiative and sound independent judgment
- ability to work in a fast-paced environment and pay attention to multiple details
- flexible schedule including evenings and weekends
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, preferably in a large hotel or high-volume restaurant
- 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 Excel
- advanced knowledge of food, sanitation, and cost control
- ability to read 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
- ability to calculate food costs, menu pricing, discounts, inventory, labor standards, and understand profit and loss statements
- ability to implement innovative programs
- basic computational and budgetary analysis skills
- planning, problem-solving, decision-making, delegation, time management, and employee development skills
- excellent written and verbal communication
- attention to detail, accuracy, and timeliness
- initiative and sound independent judgment
- ability to work in a fast-paced environment and pay attention to multiple details
- 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, assure all food is safe and fresh, and prepare menu items according to standards
- provide accurate and up-to-date recipes and cost sheets for all menu and banquet items
- develop positive customer relations through proactive interactions
- create an enjoyable and productive work environment by leading by example and encouraging open communication
- assist in hiring and ongoing training of culinary team and conduct pre-interviews
- supervise staff in alignment with company policies and procedures, recognize and celebrate team successes
- create a safe, clean, and collaborative working environment
- represent the company professionally with dress and speech
- write reports, order guides, production guides, and clean-up guides
- execute budgets daily, monthly, and annually
- maintain standards of excellence with continual improvement and openness
- coordinate kitchen functions and complete inventory and labor tracking in absence of Executive Sous Chef
- perform other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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