Culinary -Evening Cook

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, 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 BlueStar core values: Honesty and Integrity, Respect for the Individual, Teamwork, and Competitive Spirit.

Minimum requirements/qualifications/skills include a high school diploma preferred, minimum of three years' cooking experience in a commercial kitchen, current Food Handlers card, ability to read and interpret documents, ability to speak effectively, ability to think and make independent decisions, self-motivation, flexibility to include evenings and weekends.

Work environment includes operating in an indoor kitchen environment, potentially working at a kitchen station set up for outdoor events, exposure to heat, steam, fire, noise, and walking on various terrains while carrying items and navigating typical event obstacles.

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

BlueStar Resort & Golf is an equal opportunity employer.

J.F. Shea Family of Companies