Position: Manager, Kitchen Culinary
About: Trilogy Valor, the newest anticipated Trilogy resort community located in Boise, Idaho, offers an exciting active adult lifestyle. The centerpiece of the neighborhood is a planned Resort Club with a fitness center, culinary studio, coffeehouse, pickleball and bocce courts, outdoor event space, and more.
Requirements: High school diploma or equivalent preferred; two years’ experience as a Kitchen Manager or Kitchen Supervisor, or successful completion of a nationally ranked culinary or vocational school, or equivalent combination of education and experience; one to three years’ experience supervising a team of managers or in another supervisory role required; American Culinary Federation certification of Certified Chef de Cuisine or higher preferred; current Food Handlers card; computer literate with working knowledge of Microsoft Office; ability to read, analyze, and interpret periodicals specific to the food service industry; ability to understand the standardized recipe format; ability to write routine reports and correspondence; ability to speak effectively before 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; possess basic computational ability as well as budgetary analysis; planning, problem-solving, decision-making, delegation, communication, time management, and employee development skills; excellent written and verbal communication skills; ability to consistently achieve high work standards; demonstrate initiative and make independent decisions based on sound judgment; detail-oriented and able to work in a fast-paced environment; flexible schedule including evenings and weekends
Benefits: Medical, Dental, Paid Time Off, Life Insurance, Company 401(k) plan eligibility after 30 days of service, 7 paid holidays annually, Employee development opportunities and culinary certifications, Professional growth and continuous improvement initiatives, Safe and collaborative working environment, Opportunity to attend culinary exhibitions and educational seminars
