Senior Line Cook - Club Kitchen Mastery

BlueStar Resort & Golf; Peoria (AZ); On-site; USD 28,000 - 30,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Life insurance

Paid Time Off

7 paid holidays

401(k) plan after 30 days

Job summary

BlueStar Resort & Golf in Peoria, AZ, is seeking a Cook 3 to join the Food & Beverage Team. You will prepare, cook, and serve a variety of dishes under the supervision of the Kitchen Manager or Executive Chef, working across stations and ensuring quality and timely guest service.

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

• Minimum of three years cooking experience in a commercial kitchen.
• Current Food Handlers card.
• Ability to read and interpret safety and operating documents.
• Ability to speak effectively before groups of customers or team members.
• Ability to think and act with sound judgment in a fast-paced kitchen.
• Willingness to work evenings and weekends as needed.

Responsibilities

• Work and master all kitchen stations.
• Ensure superior standards of service meet guest and employee requirements.
• Proactively respond to and resolve guest or employee challenges.
• Follow daily cleaning schedules to maintain a sanitary kitchen.
• Read and apply cooking instructions; prepare soups, salads, gravies, desserts, sauces, and casseroles.
• Bake, roast, broil, and steam foods; adjust oven and equipment temperatures.
• Carve meats, portion plates, and garnish servings to fill orders.
• Other duties as assigned.

Skills

Cooking experience

Food handlers card

Reading instructions

Public speaking

Problem solving

Initiative

Team player

Flexible schedule

Attention to detail

Education

High School diploma or equivalent

Job description

BlueStar Resort & Golf in Peoria, AZ, is seeking a Cook 3 to join the Food & Beverage Team. You will prepare, cook, and serve a variety of dishes under the supervision of the Kitchen Manager or Executive Chef, working across stations and ensuring quality and timely guest service.

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.