Trilogy® at The Vineyards: Club Los Meganos is set within the spectacular Trilogy community, combining striking architecture and interior design with magnificent mountain views and innovative programming. The Club features a full-service Sawa Spa, dining at Abby’s Gourmet Studio, Fitness and Sports Courts, and weddings in our surrounding vineyard.

Position Overview: The Cook 1 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; accept responsibility for personal decisions and actions.
• Ensure superior standards of service meet the requirements of guests and employees.
• Proactive in exceeding guest satisfaction; investigate 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 recipes 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:

• Must be 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 equipped with tools such as ovens, stoves, dishwashers, slicers, coffee machines, steamers, mixers, and chef’s knives. The employee is frequently exposed to heat, steam, fire, and noise. Outdoor environments may require walking on various 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. 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

• Medical, Dental, and Life Insurance Plans for full-time team members.
• Paid Time Off (PTO) accrued at a rate of 120 hours per year for full-time team members.
• 7 paid holidays annually for full-time team members.
• Paid Sick Leave for part-time team members in accordance with state guidelines.
• 401(k) plan participation for team members 21 years and older after 30 days of service.

• High School diploma or equivalent combination of education and professional experience.
• Minimum of one year 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 and customer-oriented mindset.
• Ability to work under pressure and balance multiple priorities.
• Must demonstrate initiative and accept responsibility for decisions and actions.
• Flexible schedule to include evenings and weekends.