Cook 3, Culinary

BlueStar Resort & Golf; Castle Pines (CO); On-site; USD 41,600 - 45,760; Full time

Benefits offered by this job

Medical insurance after 60 days

PTO 120 hours per year

7 paid holidays annually

Paid sick leave for part-time staff

401(k) plan after 30 days

Job summary

The Canyons Castle Pines is hiring a Cook 3 to join the Food & Beverage Team at BlueStar Resort & Golf. This full‑time role focuses on food preparation, cooking, and serving under the Kitchen Manager or Executive Chef, with a schedule including evenings and weekends.

Qualifications include a high school diploma or equivalent, at least three years of commercial kitchen cooking experience, a current Food Handlers card, and the ability to read safety and operating manuals.

Qualifications

• High School diploma preferred, or equivalent combination of education and professional experience.
• Minimum of three years’ cooking experience in a commercial kitchen.
• Current Food Handlers card.
• Ability to read and interpret safety rules, operating and maintenance instructions, and procedure manuals.
• 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.
• Demonstrate initiative and accept responsibility for decisions and actions.
• Self-motivated, proactive, and a team player.
• Requires a flexible schedule to include evenings and weekends.

Responsibilities

• Work and master all kitchen stations.
• Ensure superior standards of service meet the requirements of guests and employees.
• Proactively exceed guest satisfaction and respond to and resolve challenges from guests or employees.
• Follow the cleaning schedule and checklist daily to maintain a clean and sanitary environment.
• Use expertise in food preparation, cooking, and serving techniques and read cooking instructions.
• Wash, peel, cut, and shred vegetables and fruits 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, adjusting thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.
• Observe and test foods being cooked by tasting, smelling, and noting visual appearance.
• Carve meats, portion food on serving plates, add gravies and sauces, and garnish servings to fulfill orders.
• Perform other duties and responsibilities as assigned.

Skills

Cooking

Communication

Teamwork

Attention to detail

Education

High School diploma or equivalent

Job description

The Canyons Castle Pines is the most anticipated new community in the Greater Denver area in decades. Debuted in Fall 2019 and set just south of Denver along I‑25, the community is a master plan overseen by the Shea Homes Colorado team. BlueStar has been engaged to manage community amenities, beginning with The Exchange.

Employment Status: Full Time

Pay Range: $20.00 - $22.00 per hour

Department: The Canyons – The Canyons Castle Pines

Location: Just South of Denver, Colorado

Benefits

• Eligible for Company medical, dental and life insurance after 60 days of full‑time employment.
• Accrue 120 hours of Paid Time Off (PTO) per year.
• 7 paid holidays annually.
• Accrue Paid Sick Leave in accordance with state guidelines (part‑time).
• Eligible for 401(k) plan after 30 days of service.

Position Overview

The Cook 3 is a member of the Food & Beverage Team responsible for food preparation, cooking, and serving. This position reports 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.
• Proactively exceed guest satisfaction and respond to and resolve challenges from guests or employees.
• Follow the cleaning schedule and checklist daily to maintain a clean and sanitary environment.
• Use expertise in food preparation, cooking, and serving techniques and read cooking instructions.
• Wash, peel, cut, and shred vegetables and fruits 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, adjusting thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.
• Observe and test foods being cooked by tasting, smelling, and noting visual appearance.
• Carve meats, portion food on serving plates, add gravies and sauces, and garnish servings to fulfill orders.
• Perform other duties and responsibilities as assigned.

Personal Attributes

• Highly customer oriented and responsive with a high need for closure.
• Ability to work under pressure and balance multiple priorities and assignments.
• Strong team‑building skills, including the ability to lead, cooperate, and motivate.
• Role model who lives BlueStar core values:
• Honesty and Integrity
• Respect for the Individual
• Teamwork
• Competitive Spirit

Minimum Requirements / Qualifications / Skills

• High School diploma preferred, or equivalent combination of education and professional experience.
• Minimum of three years’ cooking experience in a commercial kitchen.
• Current Food Handlers card.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• 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.
• Demonstrate initiative and accept responsibility for decisions and actions.
• Self‑motivated, proactive, and a team player.
• Attention to detail in a fast‑paced environment with continuous improvement expectations.
• Requires a flexible schedule to include evenings and weekends.

Work Environment

This position typically operates in an indoor kitchen but may also work at a kitchen station set for outdoor events, exposing the employee to outdoor weather conditions. Kitchen equipment includes an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef’s knives. The employee is frequently exposed to heat, steam, fire, and noise, varying from moderate to loud. Outdoor environments may require walking on varied terrain, carrying items, and navigating event obstacles such as people, table setups, decorations, plants, and natural landscapes.

Physical Demands

This job requires the employee to regularly speak and hear, taste and smell, sit, stand, walk, bend, kneel or stoop, and use hands and fingers. The role requires occasional lifting of up to 50 pounds. Manual dexterity, auditory and visual skills, and the ability to follow written and verbal instructions in a fast‑paced environment are essential.

BLUESTAR RESORT & GOLF IS AN EQUAL OPPORTUNITY EMPLOYER.