Cook – Fast-Paced Resort Kitchen, Growth Perks

BlueStar Resort & Golf; Brentwood (CA); On-site; USD 28,000 - 29,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Life insurance

Paid time off 120 hours/year

7 paid holidays

401(k) plan

Job summary

BlueStar Resort & Golf is hiring a Cook 1 for Trilogy® at The Vineyards in Brentwood, CA. You will be part of the Food & Beverage team, focusing on food preparation, cooking, and serving under Kitchen Manager or Executive Chef supervision.

Responsibilities include mastering a station, maintaining hygiene, following recipes, and ensuring guest satisfaction while working a flexible schedule including evenings and weekends.

Qualifications

• Minimum of one year cooking experience in a commercial kitchen.
• Current Food Handlers card.
• Ability to read and interpret safety rules, operating and maintenance instructions, and procedures.
• Ability to speak effectively before groups of customers or team members.
• Ability to think and act with sound judgment in a fast-paced environment.

Responsibilities

• Work and master one kitchen station and take personal responsibility for actions.
• Ensure superior service standards meet guest and employee requirements.
• Proactively respond to and resolve guest or employee issues to exceed satisfaction.
• Follow cleaning schedule to maintain a clean, sanitary kitchen environment.
• Prepare, cook, and serve food; read and apply recipe instructions.
• Prepare ingredients, measure, mix, and cook soups, salads, gravies, desserts, sauces, and casseroles.
• Cook meats, fish, vegetables; adjust oven and equipment temperatures as needed.
• Carve meats, portion plates, add gravies and sauces, garnish orders.
• Other duties as assigned.

Skills

Cooking experience

Food Handler card

Reading safety procedures

Communication skills

Teamwork

Job description

BlueStar Resort & Golf is hiring a Cook 1 for Trilogy® at The Vineyards in Brentwood, CA. You will be part of the Food & Beverage team, focusing on food preparation, cooking, and serving under Kitchen Manager or Executive Chef supervision.

Responsibilities include mastering a station, maintaining hygiene, following recipes, and ensuring guest satisfaction while working a flexible schedule including evenings and weekends.