Cook I - The Lodge

Sunriver Resort•Sunriver, OR

About The Position

The Cook I prepares, cooks, and garnishes hot and cold food for restaurants, amenities, room service, banquets, Sunday brunch, and catered events. The role supports the resort’s AAA Four Diamond standards and its core values of trust, open and honest communication, and commitment, while providing exceptional service to internal and external guests and contributing to the Sunriver Resort culture. The Cook I assists with daily food production and preparation, follows recipes and portion standards, maintains food safety and sanitation practices, and keeps workstations and storage areas organized. The position requires working collaboratively with the culinary team and adapting to a fast-paced environment and a flexible schedule that may include evenings, weekends, and holidays.

Requirements

Valid Food Handler’s card.
Complete understanding of the fundamentals of culinary operations.
Ability to work with and around kitchen equipment.
Ability to work with and around a diverse range of foods and seasonings.
Ability to maintain a teamwork environment.
Ability to work a flexible schedule that may include evenings, weekends, and holidays.
Ability to work in hot or cold conditions.
Ability to stand and walk throughout the day.
Ability to frequently lift and carry up to 25 pounds and occasionally lift, carry, push, and pull up to 50 pounds.

Nice To Haves

High school education preferred.
At least one year of kitchen or prep experience, or one year of culinary school, preferred.

Responsibilities

Assist with daily production for restaurants, banquets, room service, and outlet menus, and monitor daily prep lists.
Complete daily prep lists and other tasks assigned by a supervisor.
Process requisitions properly and place them in designated areas.
Label and date products to support safe storage and sanitation.
Use basic knife skills to prepare hot and cold foods.
Prepare recipes efficiently and consistently.
Maintain portion standards and control, particularly for high-cost items.
Work effectively in a fast-paced environment and meet deadlines under pressure.
Observe and detect signs of emergency situations using hearing and visual ability.
Follow all HACCP guidelines.
Meet with the Sous Chef to review assignments, anticipated business levels, changes, and other job-related information.
Break down the workstation and complete closing duties, including storing and labeling food, organizing storage areas, cleaning prep areas and equipment, returning utensils and equipment, cooling hot items, turning off equipment, and restocking depleted items.
Maintain current working knowledge of resort amenities and special events.
Contribute to a teamwork environment and provide exceptional service to internal and external guests.