Cook 4, Culinary

Cook 4

The Cook 4 is an hourly 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 include working and mastering all kitchen stations, including plating and/or expeditor. The kitchen trainer is responsible for teaching all new staff their station assignments and standard recipes. The cook must be able to teach existing staff how to cook a different station and cross train. Proficiency in plating all dishes on the menu and special dishes is required. The cook must lead a kitchen service, read tickets, and monitor ticket times, including food firing, cooking quality standards, plating standards, and respond to special orders in an effective and positive manner. Assistance with developing weekly and daily specials as needed is also required. The cook must ensure superior standards of service meet the requirements of guests and employees, focusing on exceeding guest satisfaction. Leading and monitoring the cleaning schedule and checklist daily to ensure a clean and sanitary environment is part of the role. The cook must assist with monitoring food preparation, cooking, and serving techniques, and be able to read cooking instructions. Washing, peeling, cutting, and shredding vegetables and fruits to prepare them for use is also required. Measuring and mixing ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles is necessary. Baking, roasting, broiling, and steaming meats, fish, vegetables, and other foods; adjusting thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles is part of the job. Observing and testing foods being cooked by tasting, smelling, and noticing the visual appearance is required. Carving meats, portioning food on serving plates, adding gravies and sauces, and garnishing servings to fill orders is necessary. The cook must be able to assume responsibilities of kitchen production and service at times, taking over for sous chef or kitchen manager when that person is not available or assisting in other areas. Other duties and responsibilities may be assigned.

Personal attributes include being highly customer oriented and responsive with a high need for closure. The cook must be able to work under pressure and balance multiple priorities and assignments. Strong team-building skills including the ability to lead, cooperate, and motivate are required. The cook must be a role model and able to live our BlueStar core values: Honesty and Integrity, Respect for the Individual, Teamwork, Competitive Spirit.

Minimum requirements/qualifications/skills include a high school diploma preferred, or the equivalent combination of education and professional experience. Minimum of three years' cooking experience in a commercial kitchen is required. A current Food Handlers card is necessary. The cook must be able 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 is required. The cook must be able to think, work, solve practical problems, and make independent decisions, based on sound judgment. Must demonstrate initiative and accept responsibility for decisions and actions. The cook must be self-motivated, proactive, and a team player. The cook must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected. This position requires a flexible schedule to include evenings and weekends.

The work environment 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 housed 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 varies and 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.

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.

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