Cook 3, Culinary

Cook 3

The Cook 3 is a 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, ensuring superior standards of service meet the requirements of guests and employees, proactively exceeding guest satisfaction, following cleaning schedules to maintain a clean and sanitary environment, and familiarizing with food preparation, cooking, and serving techniques.

Personal attributes include being highly customer oriented, able to work under pressure, strong team-building skills, and living up to BlueStar core values of Honesty and Integrity, Respect for the Individual, Teamwork, and Competitive Spirit.

Minimum requirements include a high school diploma or equivalent, minimum of three years' cooking experience in a commercial kitchen, current Food Handlers card, and the ability to read and interpret documents, speak effectively, think and make independent decisions, demonstrate initiative, and pay attention to multiple details.

The work environment typically operates in an indoor kitchen but may also work at a kitchen station set up for outdoor events, 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. Outdoor environments may require walking on a variety of terrains while carrying items and navigating typical event obstacles.

Physical demands include speaking, hearing, tasting, smelling, sitting, standing, walking, bending, kneeling, stooping, using hands to handle, feel, and reach, frequent hand washing, and occasionally lifting and moving up to 50 pounds.

BlueStar Resort & Golf is an equal opportunity employer.