Manager, Kitchen Culinary

$1000 New Hire SIGN ON BONUS $500 at start $500 after 90 Days of Employment

Three Oaks™ - Trilogy Boutique Community™

Nestled in the heart of Virginia's renowned horse country, Trilogy at Three Oaks is in the charming town of Culpeper, just 70 miles from Washington, D.C., and 45 miles north of Charlottesville. As the Kitchen Manager, you will help build and inspire a high-performing team, establish service excellence, and create memorable dining and social experiences that foster meaningful member connections. Three Oaks combines sophisticated amenities with the warmth and connection of a close-knit neighborhood, creating a lifestyle centered around friendship, wellness, exploration, and exceptional hospitality.

Where: Located in Culpepper, just north of Charlottesville, Virginia.

Pay: $65,000 - $70,000 annual

New management full-time team members working 30 hours or more per week, will be eligible for the Company medical, dental and life insurance plans the first of the month following the first day of full-time employment.

Full-Time team members are eligible to accrue Paid Time Off (“PTO”) in accordance with the Company policy at a rate of 120 hours per year.

Full-Time team members are eligible for 7 paid holidays annually.

All team members 21 years and older are eligible to participate in the J.F. Shea Co., Inc. 401(k) plan after completion of 30 days of service.

The Kitchen Manager is a member of the Kitchen Management Team and is responsible and accountable for the daily operations of the kitchen, including staff management. This position reports to the Club Manager or Executive Chef.

• Communicate the core values and mission of Blue Star Resort & Golf (BSRG) to support the achievement of company goals.
• Plan menus, create purchase orders for food, assure all food is safe and fresh, and prepare menu items according the BSRG standards to meet and exceed guest expectations. Control food cost while keeping in line with the BSRG standard of high quality and perceived value.
• Provide accurate and up-to-date recipes and cost sheets for all menu and banquet items.
• Develop positive customer relations through proactive interactions with team members, guests, contractors, and suppliers.
• Create an enjoyable and productive work environment by leading by example and taking a proactive position and encouraging an open line of communication regarding kitchen operations, safety, and human resource issues.
• Define and develop achievable, common goals for kitchen team members that positively enforce standards for peak performance and personal and professional growth.
• Provide ongoing development for team members; assist in obtaining BSGR culinary certifications in their succession planning.
• Manage staff hiring process; train, schedule, and mentor staff, including apprentice chefs; conduct performance reviews.
• Supervise staff in in alignment with BSRG values, policies and procedures; at times, perform activities of the team members.
  
  Recognize and celebrate team member’s success and maintain a sense of humor.
• Manage kitchen staff; plan and organize daily kitchen activities, including menu planning, product utilization, scheduling and production, purchasing, and clean-up guides.
• Create a safe, clean, and collaborative working environment for the food service staff, to inspire quality and commitment from team members and guarantee the most enjoyment for guests.
• Represent BSRG in a professional manner with dress and speech.
• Assist at all Food & Beverage functions (i.e. corporate parties, weddings).
• Execute budgets on a daily, monthly, and annual basis; approve budgets with the Club Manager.
• Maintain the Blue Star Resort & Golf standard of excellence; attend culinary exhibitions,…