Cook 3, Culinary

Dept. Trilogy at The Vineyards – Brentwood, California

Pay

$24 - $25 per hour

$500 new-hire sign-on bonus after 90 days of employment.

Benefits

• Medical, dental, and life insurance plans (eligible the first of the month following 60 days of full-time employment for hourly team members working 30+ hours per week).
• 120 hours of Paid Time Off (PTO) accrued annually for full-time team members.
• 7 paid holidays annually for full-time team members.
• Paid Sick Leave for part-time team members (accrued in accordance with state guidelines).
• 401(k) plan eligibility for all team members 21+ after 30 days of service.

About the Role

The Cook 3 is a member of the Food & Beverage Team responsible for food preparation, cooking, and serving. This position reports to the Kitchen Manager or Executive Chef.

Responsibilities

• Work and master all kitchen stations.
• Ensure superior standards of service meet the requirements of guests and employees.
• Proactively exceed guest satisfaction; investigate, respond to, and resolve guest or employee challenges.
• Follow cleaning schedule and checklist daily to maintain a clean and sanitary environment.
• Prepare ingredients: wash, peel, cut, and shred vegetables and fruits.
• Measure and mix ingredients according to recipes for soups, salads, gravies, desserts, sauces, and casseroles.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods; adjust thermostat controls to regulate cooking temperatures.
• Test foods being cooked by tasting, smelling, and visual appearance.
• Carve meats, portion food on serving plates, add gravies and sauces, and garnish servings.
• Perform other duties and responsibilities as assigned.

Requirements

• High school diploma preferred, or 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 (safety rules, operating instructions, procedure manuals).
• Ability to speak effectively before groups of customers or team members.
• Strong problem-solving skills and ability to make independent decisions based on sound judgment.
• Self-motivated, proactive, and a team player.
• Ability to manage multiple details in a fast-paced environment with continuous improvement expected.
• Flexible schedule, including evenings and weekends.

Personal Attributes

• Highly customer-oriented and responsive with a strong need for closure.
• Able to work under pressure and balance multiple priorities.
• Strong team-building skills, including leadership, cooperation, and motivation.
• Role model for BlueStar core values: Honesty and Integrity, Respect for the Individual, Teamwork, Competitive Spirit.

Work Environment

This position operates primarily in an indoor kitchen but may also work at outdoor event stations. The kitchen is equipped with ovens, stoves, dishwashers, slicers, coffee machines, steamers, mixers, and chef’s knives. Exposure to heat, steam, fire, and noise is frequent, with varying noise levels. Outdoor environments may involve walking on varied terrains while carrying items and navigating event setups, decorations, and natural landscapes.

Physical Demands

• Regularly required to speak, hear, taste, and smell.
• Must sit, stand, and walk for the duration of a work shift; bend, kneel, or stoop.
• Use hands to finger, handle, or feel; reach with hands and arms.
• Frequent hand washing required.
• Occasionally lift and/or move up to 50 pounds.
• Requires manual dexterity, auditory and visual skills, and the ability to follow written and oral instructions in a fast-paced environment.