Banquet Cook I - III

Sunriver Resort•Sunriver, OR

7d•Onsite

About The Position

Looking for your next great job opportunity? Join us at our Hiring Fair on April 7 from 4–6 PM at Sunriver Resort! Our Banquets Culinary team is hiring Cook I, Cook II, and Cook III positions to support our busy kitchen operations. The Cook is responsible for cooking, preparing, and garnishing all hot food and cold food for Banquets and all Catered events. The Cook I will assist in maintaining the AAA Four Diamond Standards. The Cook will always conduct themselves in a manner which supports the Core Values of Sunriver Resort: Trust, Open & Honest Communication, and Commitment. He/She/They shall strive to deliver exceptional service to all internal and external guests at all times. In this role, they are responsible for exemplifying the Sunriver Resort Culture and actively supporting our Vision and Mission to be the destination of choice for our guests, owners, and associates.

Requirements

High school education required
At least one year kitchen/prep experience or one year of culinary school required
Must have valid Food Handler’s card
Must be able to work with an around kitchen equipment
Must be able to work with and around a diverse group of food, seasonings, etc.
Must be able to work under pressure
Must be able to work in a fast paced environment
Ability to work a flexible schedule that may include evenings, weekends and holidays
Must be able to frequently lift and carry up to 25 lbs. & occasionally lift, carry, push & pull up to 50 lbs;
Must be able to perform simple grasping, fine manipulation, reaching and repetitive hand & arm movements constantly; squeezing and overhead reaching occasionally
Must be able to twist and bend frequently, and squat occasionally

Responsibilities

Assist in the daily production of banquets as well as monitoring the day to day prep lists.
Maintain and complete daily prep lists and tasks as assigned by supervisor.
Ensure all requisitions are processed properly and placed in designated areas
Properly label and date all products to ensure safekeeping and sanitation
Apply basic knife skills required for preparation of hot and cold foods
Produce recipes efficiently and consistently
Ensures portion necessities and portion control for all food functions are recipes, especially high cost items
Ability to work in a fast paced environment to perform duties under pressure and meet deadlines in a timely manner
Hearing and visual ability to observe and detect signs of emergency situations
Follow all HACCP guidelines
Meet with Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
Breakdown work station and complete closing duties; return all food items to the proper storage areas; rotate all returned product wrap cover label and date all item being put away; straighten up organize all storage areas clean up and wipe down food prep areas reach ins/walk ins and shelves; return all unused and clean utensil/equipment to the specified locations; ice down hot items from the steam table so they cool quickly; turn off all equipment not needed for the next shift; restock items that were depleted during the shift