Chef De Cuisine, Culinary

Trilogy at Verde River: Verde River Golf & Social Club
The centerpiece of the community sits adjacent to Tonto National Forest with sweeping views of the Mazatzal Mountains and the iconic Four Peaks.
Here you will find a newly re-envisioned golf course, tennis & pickleball courts, poolside bar & grill, luxurious resort pool, and The Outfitter, the starting point for outdoor fun.
The Club also features our signature restaurant and full service spa.
Where:
Rio Verde, 20 minutes north of Scottsdale, Arizona
Pay: $65,000-$70,000 annual
Benefits:
New management full-time team members working 30 hours or more per week, will be eligible for the Company medical, dental and life insurance plans the first of the month following the first day of full-time employment.
Full-Time team members are eligible to accrue Paid Time Off ("PTO") in accordance with the Company policy at a rate of 120 hours per year.
Full-Time team members are eligible for 7 paid holidays annually.
All team members 21 years and older are eligible to participate in the J.F. Shea Co., Inc. 401(k) plan after completion of 30 days of service
POSITION OVERVIEW:
The Chef de Cuisine is a member of the Kitchen Management Team, and is responsible and accountable for the daily operations of the kitchen, including staff management.
This position reports to the Executive Chef.
KEY RESPONSIBILITIES:
Communicate the core values and mission of BlueStar Resort & Golf (BSRG) to support the achievement of company goals.
Plan menus, create purchase orders for food, assure all food is safe and fresh, and prepare menu items according the BSRG standards to meet and exceed guest expectations.
Control food cost while keeping in line with the BSRG standard of high quality and perceived value.
Provide accurate and up-to-date recipes and cost sheets for all menu and banquet items, including events.
Develop positive customer relations through proactive interactions with team members, guests, contractors, and suppliers.
Create an enjoyable and productive work environment by leading by example and taking a proactive position and encouraging an open line of communication regarding kitchen operations, safety, and human resource issues.
Define and develop achievable, common goals for kitchen team members that positively enforce standards for peak performance and personal and professional growth.
Provide ongoing development for team members; assist in obtaining BSGR culinary certifications in their succession planning.
Support staff hiring process; train, schedule, and mentor staff, including apprentice chefs; conduct performance reviews.
Supervise staff in alignment with BSRG values, policies and procedures; at times, perform activities of the team members.
Recognize and celebrate team member's success and maintain a sense of humor.
Create a safe, clean, and collaborative working environment for the food service staff, to inspire quality and commitment from team members and guarantee the most enjoyment for guests.
Represent BSRG in a professional manner with dress and speech.
Assist at all Food & Beverage functions (i.e. corporate parties, weddings).
Execute budgets on a daily, monthly, and annual basis; approve budgets with Executive Chef.
Maintain the BSRG standard of excellence, with an intention for continual improvement and creative openness by staying on the cutting edge of new products and market trends.
Attend culinary exhibitions, buying shows, and educational seminars, as requested.
Other duties and responsibilities may be assigned.
PERSONAL ATTRIBUTES:
Must be highly customer oriented and responsive with high need for closure.
Able to work under pressure and balance multiple priorities and assignments.
Strong team-building skills including the ability to lead, cooperate, and motivate.
Must be role model and able to live our BlueStar core values:
Honesty and Integrity
Respect for the Individual
Teamwork
Competitive Spirit
MINIMUM REQUIREMENTS / QUALIFICATIONS / SKILLS:
High School diploma or equivalent preferred.
Two years' minimum experience as a Chef de Cuisine or Kitchen Supervisor or successful completion of a nationally ranked culinary or vocational school, or the equivalent combination of education and experience.
One to three years' experience supervising a team of managers or another supervisory role required.
American Culinary Federation certification of Certified Chef de Cuisine or higher is preferred.
Current Food Handlers card.
Computer literate with working knowledge of Microsoft Office, including Excel.
Knowledge of food, sanitation, and cost control.
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; must understand profit and loss statements and be able to present capital projects.
Must possess basic computational ability as well as budgetary analysis.
Must have planning, problem-solving, decision-making, delegation, communication, time management, and employee development skills.
Must have excellent written and verbal communication skills, with an ability to respond to the needs and requests of staff members and guests.
Must be able to consistently achieve high work standards; attention to detail, accuracy, and timeliness.
Must demonstrate initiative and make independent decisions, based on sound judgment.
Must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected.
This position requires a flexible schedule to include evenings and weekends.
WORK ENVIRONMENT:
This position typically operates in an indoor kitchen environment, but may also work at a kitchen station set up for outdoor events and be exposed to outdoor weather conditions.
Kitchens are housed with equipment, such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives.
The employee is frequently exposed to heat, steam, fire and noise.
The noise level varies and can be loud.
Outdoor environments may require walking on a variety of terrains while carrying items and navigating typical event obstacles, including, but not limited to, groups of people, table set ups and decorations,plants and the natural landscape.
PHYSICAL DEMANDS:
The physical demands described here are representative of those an employee encounters while performing the essential functions of this job.
While performing the duties of this job, the employee is regularly required to speak and hear, taste and smell, sit, stand and walk for the duration of a work shift, bend, kneel or stoop, use hands to fingers, handle or feel, and reach with hands and arms.
Frequent hand washing is required.
The employee must be able to occasionally lift and/or move up to 50 pounds.
The position requires manual dexterity, auditory and visual skills, and the ability to follow written and oral instructions and procedures in a fast-paced environment.
BLUESTAR RESORT & GOLF IS AN EQUAL OPPORTUNITY EMPLOYER
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