Trilogy® Lake Norman: Twin Mills Club is built with the outdoors in mind, featuring indoor and outdoor pools, The Outfitter with kayaks and bikes, Pickleball and tennis courts, and access to a fleet of boats at nearby Lake Norman. The Foundry restaurant and Event Center are open to the public for dining reservations and private event bookings.

The Cook 2 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 quickly respond to 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 foods; adjust thermostat controls to regulate temperature of cooking equipment.
• Observe and test foods being cooked by tasting, smelling, and noticing visual appearance.
• Carve meats, portion food on serving plates, 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.

Minimum Requirements / Qualifications / Skills:

• High School diploma preferred, or the equivalent combination of education and professional experience.
• Minimum of two years’ cooking experience in a commercial kitchen.
• Current Food Handlers card.
• Ability to read and interpret documents such as safety rules and operating instructions.
• Ability to speak effectively before groups of customers or team members.
• Ability to think, work, solve practical problems, and make independent decisions based on sound judgment.
• Must demonstrate initiative and accept responsibility for decisions and actions.
• Must be self-motivated, proactive, and a team player.
• Must be able to pay attention to multiple details and be comfortable working in a fast-paced environment.
• This position requires a flexible schedule to include evenings and weekends.

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 ovens, stoves, dishwashers, and other cooking equipment. The employee is frequently exposed to heat, steam, fire, and noise.

Physical Demands:

The employee is regularly required to speak, hear, taste, and smell, sit, stand, and walk for the duration of a work shift, bend, kneel or stoop, and reach with hands and arms. Frequent hand washing is required, and the employee must be able to occasionally lift and/or move up to 50 pounds.

BLUESTAR RESORT & GOLF IS AN EQUAL OPPORTUNITY EMPLOYER.

• Medical, Dental, and Life Insurance Plans.
• 120 hours of Paid Time Off (PTO) per year.
• 7 Paid Holidays annually.
• 401(k) plan participation after 30 days of service.

• Minimum of two years’ cooking experience in a commercial kitchen.
• Current Food Handlers card.
• Ability to read and interpret safety rules and procedure manuals.
• Strong team-building skills and ability to lead.
• Ability to work in a fast-paced environment.
• Must demonstrate initiative and accept responsibility for decisions and actions.