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, familiar with food preparation, cooking, and serving techniques, washing, peeling, cutting, and shredding vegetables and fruits to prepare them for use, measuring and mixing ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles, baking, roasting, broiling, and steaming meats, fish, vegetables, and other foods, observing and testing foods being cooked by tasting, smelling, and noticing the visual appearance, carving meats, portioning food on serving plates, adding gravies and sauces, and garnishing servings to fill orders, and other duties and responsibilities may be assigned.

Personal attributes include being highly customer oriented and responsive with a high need for closure, able to work under pressure and balance multiple priorities and assignments, strong team-building skills including the ability to lead, cooperate, and motivate, and 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, 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, must demonstrate initiative and accept responsibility for decisions and actions, must be self-motivated, proactive, and a team player, must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected, and this position requires 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, 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.

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 reaching 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.