Culinary Lead & Kitchen Trainer (Expeditor)

Taleo; Virginia (MN); On-site; USD 30,000 - 33,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Life Insurance

Paid Time Off

7 Paid Holidays

401(k) Plan

Job summary

BlueStar Resort & Golf is seeking a Cook 4 to join the Food & Beverage team in a fast-paced kitchen environment. You will prepare foods, plate dishes, and assist in managing kitchen operations under the Kitchen Manager.

Responsibilities include mastering all stations, training staff, leading service, and supporting the development of daily specials while maintaining safety and quality standards for guests and team members.

Qualifications

• Must be able to read and interpret safety rules, operating instructions, and manuals.
• Effective spoken communication with customers and staff.
• Ability to think and make sound judgments in a fast-paced kitchen.
• Self-motivated, proactive and a team player.
• Willingness to work evenings and weekends.

Responsibilities

• Master all kitchen stations, including plating and expeditor tasks.
• Train new staff on station duties and recipes.
• Cross-train staff to handle multiple stations.
• Lead kitchen service, read tickets, monitor times and quality.
• Assist with developing daily specials and maintain service standards.
• Ensure sanitary kitchen environment and high guest satisfaction.
• Oversee cleaning schedules and food prep techniques.
• Follow recipes, weigh ingredients, and prepare dishes per instructions.
• Think critically and take responsibility for decisions in fast-paced settings.
• Perform additional duties as assigned.

Skills

Read/interpret documents

Public speaking

Problem solving

Team player

Flexible schedule

Education

High School diploma or equivalent

Job description

BlueStar Resort & Golf is seeking a Cook 4 to join the Food & Beverage team in a fast-paced kitchen environment. You will prepare foods, plate dishes, and assist in managing kitchen operations under the Kitchen Manager.

Responsibilities include mastering all stations, training staff, leading service, and supporting the development of daily specials while maintaining safety and quality standards for guests and team members.