Cook 3, Culinary - $20 to $22 per HOUR

Trilogy Valor is the newest anticipated Trilogy resort community located within the master plan of Valor in the Treasure Valley area, southwest of downtown Boise, Idaho. This active adult community is designed to offer an exceptional lifestyle for residents seeking a vibrant and engaging environment. The centerpiece of the Trilogy neighborhood is a Resort Club, which boasts a state-of-the-art fitness center, culinary studio, coffeehouse, pickleball and bocce courts, and outdoor event spaces, among other top-tier amenities. The Trilogy community in Boise is part of a larger vision to blend high-quality resort-style living with the convenience and charm of the Boise area, making it an ideal place for active adults to enjoy a balanced and fulfilling lifestyle. Trilogy Valor emphasizes a warm, welcoming atmosphere, creating a close-knit community where residents can connect, stay active, and enjoy a variety of recreational and social activities. Embarking on a career with Trilogy Valor means joining a dedicated team committed to delivering exceptional service and creating memorable experiences for guests and residents. The Cook 3 position, based within the Food & Beverage Team, plays a pivotal role in maintaining the high standards of culinary excellence that are a hallmark of the Trilogy brand. Reporting to the Kitchen Manager or Executive Chef, this role focuses on food preparation, cooking, and serving, ensuring that every meal meets the quality expectations that guests have come to expect. The hourly pay for this position ranges from $20 to $22, reflecting the value placed on skilled culinary professionals within the organization. As a full-time team member working 30 hours or more per week, employees become eligible for comprehensive benefits, including medical, dental, and life insurance plans, starting the first of the month following 60 days of full-time employment. Additionally, full-time employees accrue paid time off at a rate of 120 hours per year and are entitled to seven paid holidays annually. Part-time employees accrue paid sick leave in accordance with Idaho state guidelines. All team members aged 21 and older are eligible to participate in the company’s 401(k) plan after completing 30 days of service. The Cook 3 role requires mastery across all kitchen stations, with a focus on delivering superior service that meets the expectations of both guests and coworkers. The responsibilities encompass food preparation techniques such as washing, peeling, cutting, and shredding vegetables and fruits; measuring and mixing ingredients for recipes including soups, salads, gravies, desserts, sauces, and casseroles; as well as baking, roasting, broiling, and steaming various foods while carefully adjusting temperature controls. Attention to detail is crucial for tasting, smelling, visual assessment, carving meats, and presenting dishes attractively with proper garnishes and sauces to fill orders efficiently. This role demands a proactive approach to guest satisfaction, including swiftly addressing and resolving any challenges with guests or employees. The work environment balances indoor kitchen settings equipped with professional appliances and occasional outdoor event assignments that expose the employee to diverse weather conditions and terrain. The physical demands require standing and walking throughout the shift, frequent use of hands, occasional lifting of up to 50 pounds, and the ability to follow instructions meticulously in a fast-paced setting. Trilogy Valor values team members who exhibit strong customer orientation, teamwork abilities, a high need for closure, and the capacity to work effectively under pressure and maintain multiple priorities. The position embraces the BlueStar core values of honesty and integrity, respect for the individual, teamwork, and competitive spirit, making it an excellent opportunity for culinary professionals who are passionate about service and excellence in the hospitality industry.

• High school diploma preferred or equivalent combination of education and professional experience
• minimum of three years cooking experience in 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 work in a fast-paced environment
• flexible schedule including evenings and weekends