Trilogy® Valor, the newest anticipated Trilogy resort community, lies within the master plan of Valor. The Boise, Idaho area is a perfect setting for the exciting Trilogy active adult lifestyle. The centerpiece of the Trilogy neighborhood is planned to include a Resort Club with a fitness center, culinary studio, coffeehouse, pickleball and bocce courts, outdoor event space, and more.

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 to BSRG standards to meet and exceed guest expectations.
• Control food costs while maintaining 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 encouraging open 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 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 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 ovens, stoves, dishwashers, slicers, coffee machines, steamers, mixers, 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 various terrains while carrying items and navigating typical event obstacles, including, but not limited to, groups of people, table setups 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.

• Medical, dental, and life insurance plans available after the first day of full-time employment.
• Accrual of Paid Time Off (PTO) at a rate of 120 hours per year.
• 7 paid holidays annually.
• Eligibility for 401(k) plan after 30 days of service.

• High School diploma or equivalent preferred.
• Minimum of 2 years’ experience as a Chef de Cuisine or Kitchen Supervisor.
• American Culinary Federation certification of Certified Chef de Cuisine or higher preferred.
• Current Food Handlers card.
• Computer literacy with knowledge of Microsoft Office, including Excel.
• Understanding of food, sanitation, and cost control.
• Strong written and verbal communication skills.
• Planning, problem-solving, decision-making, and delegation skills.