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.

The Cook 3 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 all kitchen stations.
• Ensure superior standards of service meet the requirements of guests and employees.
• Proactively exceed guest satisfaction.
• Investigate, quickly respond to, and resolve challenges from guests or employees.
• Follow cleaning schedule and checklist daily to ensure a clean and sanitary environment.
• Familiar with food preparation, cooking, and serving techniques; able to read cooking instructions.
• Wash, peel, cut, and shred vegetables and fruits to prepare them for use.
• Measure and mix ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods; adjust thermostat controls to regulate temperature.
• Observe and test foods being cooked by tasting, smelling, and noticing the visual appearance.
• Carve meats, portion food on serving plates, add gravies and sauces, and garnish servings to fill orders.
• Other duties and responsibilities may be assigned.

Personal Attributes:

• Highly customer-oriented and responsive with a 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 a role model and able to live our BlueStar core values: Honesty and Integrity, Respect for the Individual, Teamwork, Competitive Spirit.

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.

Physical Demands:

The physical demands described here are representative of those an employee encounters while performing the essential functions 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. This 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

• 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.
• Eligible for Paid Sick Leave for part-time team members.
• Participation in the 401(k) plan after 30 days of service.

• Minimum of three years’ cooking experience in a commercial kitchen.
• Current Food Handlers card.
• Ability to read and interpret safety rules and instructions.
• Strong team-building skills.
• Self-motivated and proactive.
• Ability to work in a fast-paced environment.
• Flexible schedule including evenings and weekends.