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.

We are looking for a Cook 3 to join our Food & Beverage Team. This position is responsible for food preparation, cooking, and serving. The Cook 3 will report 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.
• Proactive in exceeding guest satisfaction.
• Follow cleaning schedules and checklists daily to maintain a clean and sanitary environment.
• Familiar with food preparation, cooking, and serving techniques; must be able to read cooking instructions.
• Wash, peel, cut, and shred vegetables and fruits.
• Measure and mix ingredients according to recipes.
• Bake, roast, broil, and steam various foods.
• Observe and test foods being cooked by tasting, smelling, and noticing visual appearance.
• Carve meats, portion food, and garnish servings to fill orders.
• Other duties and responsibilities may be assigned.

Personal Attributes:

• Highly customer-oriented and responsive.
• Able to work under pressure and balance multiple priorities.
• 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. The employee is frequently exposed to heat, steam, fire, and noise.

Physical Demands:

The employee is regularly required to speak, hear, taste, and smell, as well as stand, walk, bend, kneel, and lift up to 50 pounds. Frequent hand washing is required.

BLUESTAR RESORT & GOLF IS AN EQUAL OPPORTUNITY EMPLOYER.

• Eligibility for Company 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 for full-time team members.
• 7 paid holidays annually for full-time team members.
• Eligibility for Paid Sick Leave for part-time team members in accordance with state guidelines.
• Participation in the J.F. Shea Co., Inc. 401(k) plan after 30 days of service for team members 21 years and older.

• Minimum of three years’ cooking experience in a commercial kitchen.
• Current Food Handlers card.
• Ability to read and interpret safety rules, operating instructions, and procedure manuals.
• Strong team-building skills including the ability to lead, cooperate, and motivate.
• Ability to work under pressure and balance multiple priorities.
• Self-motivated, proactive, and a team player.
• Flexible schedule to include evenings and weekends.