Cook 3: Culinary Lead at Ridge Wellness Club

BlueStar Resort & Golf; Lincoln (CA); On-site; USD 33,000 - 34,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Life insurance

Paid time off

Paid holidays

401(k) plan

Job summary

Trilogy Bickford Ranch in Northern California near Lincoln is seeking a Cook 3 to join the Food & Beverage Team. You will prepare, cook, and plate a variety of dishes, work at multiple kitchen stations, and report to the Kitchen Manager or Executive Chef.

The role requires at least three years of cooking in a commercial kitchen, a current Food Handlers card, and a flexible schedule including evenings and weekends.

Qualifications

• Three years’ cooking experience in a commercial kitchen.
• High School diploma preferred or the equivalent.
• 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.
• Flexible schedule including evenings and weekends.

Responsibilities

• Master all kitchen stations.
• Ensure superior standards of service meet the requirements of guests and employees.
• Proactive in exceeding guest satisfaction; investigate and resolve challenges when needed.
• Follow cleaning schedule and maintain sanitary environment.
• Read and follow cooking instructions and recipes.
• Prepare and plate foods; bake, roast, broil, and steam as needed.
• Other duties as assigned.

Skills

Cooking experience

Food handlers card

Communication skills

Team player

Flexible schedule

Problem solving

Attention to detail

Initiative

Self-motivated

Education

High School diploma or equivalent

Job description

Trilogy Bickford Ranch in Northern California near Lincoln is seeking a Cook 3 to join the Food & Beverage Team. You will prepare, cook, and plate a variety of dishes, work at multiple kitchen stations, and report to the Kitchen Manager or Executive Chef.

The role requires at least three years of cooking in a commercial kitchen, a current Food Handlers card, and a flexible schedule including evenings and weekends.