We are seeking a Cook 1 to join our Food & Beverage Team at Trilogy Lake Norman. This position is responsible for food preparation, cooking, and serving, reporting to the Kitchen Manager or Executive Chef.

The Club features indoor and outdoor pools, access to kayaks, bikes, and a fleet of boats at nearby Lake Norman, along with tennis and pickleball courts. The Foundry restaurant and Event Center are available for dining reservations and private event bookings.

Key Responsibilities:

• Master one kitchen station and accept responsibility for personal decisions and actions.
• Ensure superior standards of service meet the requirements of guests and employees.
• Proactively exceed guest satisfaction and resolve challenges from guests or employees as needed.
• Follow cleaning schedules to maintain a clean and sanitary environment.
• Prepare ingredients by washing, peeling, cutting, and shredding vegetables and fruits.
• Measure and mix ingredients according to recipes for soups, salads, gravies, and sauces.
• Cook various foods using methods such as baking, roasting, and steaming.
• Observe and test foods during cooking to ensure quality.
• Portion food for serving and garnish plates as needed.

Personal Attributes:

• Highly customer-oriented with a strong need for closure.
• Able to work under pressure and balance multiple priorities.
• Strong team-building skills with the ability to lead and motivate.
• Role model of BlueStar core values: Honesty, Integrity, Respect, Teamwork, and Competitive Spirit.

Work Environment:

This position typically operates in an indoor kitchen environment but may also involve outdoor events. The employee will be exposed to heat, steam, fire, and noise, with varying levels of noise.

Physical Demands:

The employee is regularly required to speak, hear, taste, and smell, as well as perform manual tasks, including lifting and moving items up to 50 pounds.

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 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.
• Eligibility to participate in the 401(k) plan after 30 days of service for team members 21 years and older.

• 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 and procedure manuals.
• Effective communication skills.
• Strong problem-solving skills and sound judgment.
• Ability to work in a fast-paced environment.
• Flexible schedule, including evenings and weekends.