Cook 3, Culinary

BlueStar Resort & Golf; Littleton (CO); On-site; USD 27,552 - 30,307; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Life insurance

Paid Time Off

7 paid holidays annually

401(k) plan

Job summary

BlueStar Resort & Golf's Solstice in Littleton, CO seeks a Cook 3 to join the Food & Beverage team. You will master all kitchen stations, prepare and plate meals, and ensure quality and guest satisfaction in a fast-paced environment.

This full-time role offers benefits including medical, dental, and life insurance, PTO, holidays, and a 401(k). Evening and weekend availability is required.

Qualifications

• 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 multiple details and comfortable working in a fast-paced environment where continuous improvement is expected.
• 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; investigate, quickly respond to, and resolve challenges from guests or employees when necessary.
• Follow cleaning schedule and checklist daily to ensure a clean and sanitary environment.
• Familiar with food preparation, cooking, and serving techniques; 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 meats, fish, vegetables, and other foods; adjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.
• 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.

Skills

Cooking experience

Food safety

Speaking before groups

Problem solving

Attention to detail

Team player

Flexible schedule

Customer service

Education

High School diploma or equivalent

Job description

Cook 3

Solstice

Near popular Littleton, Colorado, the southernmost point of the High Line Canal, is Solstice, a boutique new home community that's rooted in nature, home, and family. This intimate community features gorgeous homes for sale, fabulous future amenities, and a location that's close to everything - from parks and open spaces to golfing, shopping, restaurants, and more.

Location

South of Denver, Colorado, minutes from Chafield State Park and Reservoir.

Employment Status

Full Time

Pay Range

$20.00 - $22.00 per hour

Benefits

New hourly full-time team members working 30 hours or more per week are eligible for the Company medical, dental, and life insurance plans the first of the month following 60 days of full-time employment. Full‑time team members accrue Paid Time Off (PTO) at a rate of 120 hours per year and are eligible for 7 paid holidays annually. Part‑time team members accrue Paid Sick Leave in accordance with state guidelines. All team members 21 years and older may participate in the J.F. Shea Co., Inc. 401(k) plan after 30 days of service.

Position Overview

The Cook 3 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 all kitchen stations.
• Ensure superior standards of service meet the requirements of guests and employees.
• Proactively exceed guest satisfaction; investigate, quickly respond to, and resolve challenges from guests or employees when necessary.
• Follow cleaning schedule and checklist daily to ensure a clean and sanitary environment.
• Familiar with food preparation, cooking, and serving techniques; 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 meats, fish, vegetables, and other foods; adjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.
• 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

• Highly customer‑oriented and responsive with 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.
• Role model 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 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 multiple details and comfortable working in a fast‑paced environment where continuous improvement is expected.
• 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 equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef’s knives. The employee is frequently exposed to heat, steam, fire, and noise. The noise level can be loud. Outdoor environments may require walking on a variety of terrains while carrying items and navigating typical event obstacles, including, but not limited to, groups of people, table set‑ups 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