Executive Sous Chef, Culinary

Trilogy® at Vistancia®: Kiva & Mita Clubs Where: Peoria, 40 minutes west of Scottsdale & Northwest of downtown Phoenix, Arizona Pay: $75,000-$80,000 annual Benefits: New management full-time team members working 30 hours or more per week, will be eligible for the Company medical, dental and life insurance plans the first of the month following the first day of full-time employment. Full-Time team members are eligible to accrue Paid Time Off (“PTO”) in accordance with the Company policy at a rate of 120 hours per year. Full-Time team members are eligible for 7 paid holidays annually. All team members 21 years and older are eligible to participate in the J.F. Shea Co., Inc. 401(k) plan after completion of 30 days of service.

POSITION OVERVIEW:

The Executive Sous Chef is a member of the Kitchen Management Team and is responsible and accountable for assisting the Executive Chef in the daily operations of the kitchen, including staff supervision and labor tracking. This position reports to the Executive Chef.

KEY RESPONSIBILITIES:

Communicate the core values and mission of BlueStar Resort & Golf (BSRG) to support the achievement of company goals. Plan menus, schedule production, create purchase orders for food, assure all food is safe and fresh, and prepare menu items according the BSRG standards to meet and exceed guest expectations. Control food cost while keeping in line with the BSRG standard of high quality and perceived value. Provide accurate and up-to-date recipes and cost sheets for all menu and banquet items. Develop positive customer relations through proactive interactions with team members, guests, contractors, and suppliers. Meet formally and informally with kitchen staff of all levels to plan and solicit feedback from team members. Create an enjoyable and productive work environment by leading by example and taking a proactive position and encouraging an open line of communication regarding kitchen operations, safety and sanitation, and human resource issues. Define and develop achievable, common goals for kitchen team members that positively enforce standards for peak performance and personal and professional growth. Provide ongoing development for team members; assist in obtaining BSGR culinary certifications in their succession planning. Assist the Executive Chef (if applicable) with the hiring and ongoing training of the culinary team; conduct pre-interviews with potential staff, passing recommendations to the Executive Chef.Assist in appraising the performance of team members, including rewarding and disciplining in the Executive Chef’s absence. Supervise staff in in alignment with BSRG values, policies and procedures; at times, (or, per projected daily business) perform activities of the team members under supervision. Recognize and celebrate team member’s success and maintain a sense of humor. Create a safe, clean, and collaborative working environment for the food service staff, to inspire quality and commitment from team members and guarantee the most enjoyment for guests. Represent BSRG in a professional manner with dress and speech. Write regular reports, order guides, production guides, and clean-up guides as needed. Execute budgets on a daily, monthly, and annual basis. Maintain the BSRG standard of excellence, with an intention for continual improvement and creative openness by staying on the cutting edge of new products and market trends. Attend culinary exhibitions, buying shows, and educational seminars, as requested. In the absence of the Executive Chef, the Executive Sous Chef coordinates the functions of the kitchen staff and is responsible for the completion of weekly inventory and labor tracking. Other duties and responsibilities may be assigned.

PERSONAL ATTRIBUTES:

Must be highly customer oriented and responsive with 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. Must be role model and able to live our BlueStar core values: Honesty and Integrity Respect for the Individual Teamwork Competitive Spirit

MINIMUM REQUIREMENTS / QUALIFICATIONS / SKILLS:

High School diploma preferred. Three years’ minimum experience as an Executive Sous Chef, or as a Sous Chef (responsible for managing multiple kitchen outlets, preferably with a large hotel operation or high-volume restaurant), or successful completion of nationally ranked culinary or vocational school, or the equivalent combination of education and experience. One to three years’ experience supervising a team of managers, or another supervisory role required. American Culinary Federation certification of Certified Chef de Cuisine or higher is preferred. Current Food Handlers card. Computer literate with working knowledge of Microsoft Office, including Excel. Advanced knowledge of food, sanitation, and cost control. Ability to read, analyze, and interpret periodicals specific to the food service industry. Ability to understand the standardized recipe format. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or team members. Ability to calculate food costs, menu pricing, discounts, percentages, inventory, labor standards and volume; must understand profit and loss statements and be able to present capital projects. Must possess basic computational ability as well as budgetary analysis. Ability to envision and implement “out of the box” programs and ideas. Must possess basic computational ability as well as budgetary analysis. Must have planning, problem-solving, decision-making, delegation, time management, and employee development skills. Must have excellent written and verbal communication skills, with an ability to respond to the needs and requests of staff members and guests. Must be able to consistently achieve high work standards; attention to detail, accuracy, and timeliness. Must demonstrate initiative and make independent decisions, based on sound judgment. 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.

WORK ENVIRONMENT:

This position 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.

PHYSICAL DEMANDS:

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 #J-18808-Ljbffr Shea Properties