Trilogy at Vistancia is comprised of three feature club experiences, the golf club, the original community centerpiece, Kiva Club, and the recently introduced Mita Club. The golf course, the feature restaurant, V's Taproom, the full-service Alvea Spa, and the events & weddings venue are all available to the public.

This position 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. Outdoor environments may require walking on a variety of terrains while carrying items and navigating typical event obstacles, including groups of people, table set ups and decorations, plants, and the natural landscape.

The Cook 2 is a member of the Food & Beverage Team and is responsible for food preparation, cooking, and serving. This position reports to the Kitchen Manager or Executive Chef.

Key Responsibilities:

• Work and master one kitchen station; accepts responsibility for personal decisions and actions.
• Ensure superior standards of service meet the requirements of guests and employees.
• Proactive in exceeding guest satisfaction and resolving challenges.
• Follow cleaning schedule and checklist daily for a clean and sanitary environment.
• Wash, peel, cut, and shred vegetables and fruits for preparation.
• Measure and mix ingredients according to recipes.
• Bake, roast, broil, and steam meats, fish, and vegetables.
• Observe and test foods being cooked by tasting and smelling.
• Carve meats, portion food on serving plates, and garnish servings.
• Other duties may be assigned.

Personal Attributes:

• Highly customer-oriented and responsive.
• Able to work under pressure and balance multiple priorities.
• Strong team-building skills including the ability to lead and motivate.
• Must live the core values: Honesty and Integrity, Respect for the Individual, Teamwork, Competitive Spirit.

Physical Demands:

• Regularly required to speak and hear, taste and smell, sit, stand, and walk.
• Must be able to occasionally lift and/or move up to 50 pounds.
• Frequent hand washing is required.

• Medical, Dental, and Life Insurance Plans after 60 days of full-time employment.
• Accrual of Paid Time Off (PTO) at a rate of 120 hours per year.
• 7 Paid Holidays annually.
• Eligibility for Paid Sick Leave for Part-Time team members.
• Participation in the 401(k) plan after 30 days of service for team members 21 years and older.

• High School diploma preferred or equivalent combination of education and professional experience.
• Minimum of two years’ cooking experience in a commercial kitchen.
• Current Food Handlers card.
• Able to read and interpret safety rules and procedure manuals.
• Strong problem-solving skills and sound judgment.
• Ability to work under pressure and manage multiple priorities.
• Strong team-building skills and customer orientation.