Cook 4, Culinary

Trilogy at The Vineyards – Club Los Meganos Set within the spectacular Trilogy community, Club Los Meganos combines striking architecture and interior design with magnificent mountain views and innovative programming. The Club features a full‑service Sawa Spa, dining at Abby’s Gourmet Studio, Fitness and Sports Courts, and weddings in our surrounding vineyard. Employment Status: Part Time Pay: $25 - $27 per hour Location: East Bay area of Brentwood, California Position Overview 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 Work and master all kitchen stations, including plating and/or expeditor. Kitchen trainer responsible to teach all new staff their station assignments and standard recipes. Able to teach existing staff how to cook a different station and cross‑train. Proficient in plating all dishes on the menu and special dishes. Able to lead a kitchen service, read tickets, and monitor ticket times, including food firing, cooking quality standards, plating standards and respond to special orders positively. Able to assist management with developing weekly and daily specials as needed. Ensure superior service standards meet guest and employee requirements. Focus on exceeding guest satisfaction, investigating, quickly responding to, and resolving challenges from expeditor, guests or employees. Lead and monitor cleaning schedule and checklist daily to ensure a clean and sanitary environment. Assist with monitoring food preparation, cooking, and serving techniques; must read cooking instructions. Wash, peel, cut, and shred vegetables and fruits for use. Measure and mix ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles. Bake, roast, broil, and steam meats, fish, vegetables, and other foods; adjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles. Observe and test foods being cooked by tasting, smelling, and noticing visual appearance. Carve meats, portion food on serving plates, add gravies and sauces, and garnish servings to fill orders. Able to assume responsibilities of kitchen production and service at times; take over for sous chef or kitchen manager when unavailable. 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 leadership, cooperation, and motivation. Must be a role model and live BlueStar core values: Honesty and Integrity Respect for the Individual Teamwork Competitive Spirit Minimum Requirements / Qualifications / Skills High School diploma preferred, or equivalent 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 pay attention to multiple details and be comfortable working in a fast‑paced environment with continuous improvement expected. 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 equipped with ovens, stoves, dishwashers, slicers, coffee machines, steamers, mixers, and chef’s knives. The employee is frequently exposed to heat, steam, fire, and noise. Outdoor environments may require walking on various terrains while carrying items and navigating event obstacles. Physical Demands 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, fingers, and arms. Frequent hand washing is required. The employee must 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 in a fast‑paced environment. Benefits Full‑time team members working 30+ hours weekly are eligible for company medical, dental, and life insurance plans; paid time off (120 hours per year); and 7 paid holidays annually. Part‑time team members accrue paid sick leave per state guidelines. All team members 21+ are eligible for the 401(k) after 30 days of service. BLUESTAR RESORT & GOLF IS AN EQUAL OPPORTUNITY EMPLOYER #J-18808-Ljbffr BlueStar Resort & Golf