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 ensure a clean and sanitary environment, familiarizing with food preparation, cooking, and serving techniques, measuring and mixing ingredients according to recipes, baking, roasting, broiling, and steaming meats, fish, vegetables, and other foods, observing and testing foods being cooked, carving meats, portioning food on serving plates, adding gravies and sauces, garnishing servings to fill orders, and other duties and responsibilities as assigned.

Personal attributes include being highly customer oriented and responsive with a high need for closure, working under pressure and balancing multiple priorities and assignments, strong team-building skills including the ability to lead, cooperate, and motivate, and being 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, current Food Handlers card, ability 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, ability to think, work, solve practical problems, and make independent decisions based on sound judgment, demonstrating initiative and accepting responsibility for decisions and actions, being self-motivated, proactive, and a team player, paying attention to multiple details and being comfortable working in a fast-paced environment where continuous improvement is expected, and a flexible schedule to include evenings and weekends.

Work environment includes operating 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, frequently exposed to heat, steam, fire, and noise, and the noise level can be loud. Outdoor environments may require walking on a variety of terrains while carrying items and navigating typical event obstacles.

Physical demands include speaking and hearing, tasting and smelling, sitting, standing, and walking for the duration of a work shift, bending, kneeling or stooping, using hands to fingers, handle or feel, and reach with hands and arms, frequent hand washing, occasionally lifting and/or moving up to 50 pounds, 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.