Cook , Culinary

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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.

• Part Time
• Pay Range: $24 – $25 / Hour
• Department:
  Trilogy at The Vineyards
• Location:
  
  The East Bay area of Brentwood, California
• Pay: $20 – $24 per hour

New hourly full‑time team members working 30 hours or more per week will be eligible for the Company medical, dental, and life insurance plans starting the first of the month following 60 days of full‑time employment. Full‑time team members are eligible to accrue Paid Time Off (PTO) at a rate of 120 hours per year and for 7 paid holidays annually.

Part‑time team members are eligible to accrue Paid Sick Leave in accordance with state guidelines. All team members 21 years and older may participate in the J.F. Shea Co., Inc. 401(k) plan after completion of 30 days of service.

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.

• Work and master all kitchen stations.
• Ensure superior standards of service meet the requirements of guests and employees.
• Proactive in exceeding guest satisfaction. At times it may be necessary to investigate, quickly respond to, and resolve challenges from guests or employees.
• Follow cleaning schedule and checklist daily to ensure a clean and sanitary environment.
• Familiar with food preparation, cooking, and serving techniques; must be able to read cooking instructions.
• Wash, peel, cut, and shred vegetables and fruits to prepare them 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 the visual appearance.
• Carve meats, portion food on serving plates, add gravies and sauces, and garnish servings to fill orders.
• Other duties and responsibilities may be assigned.

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

• High School diploma preferred, or the 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 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 be comfortable working in a fast‑paced environment where continuous improvement is expected.
• This position requires a flexible schedule to include evenings and weekends.

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 equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef’s knives. The…