Cook I - The Lodge

Sunriver Resort•Sunriver, OR

8h•Onsite

About The Position

Join our culinary team this season at The Lodge Kitchen! We’re looking for a motivated Cook I who’s passionate about creating high‑quality dishes and delivering memorable dining experiences. This seasonal role is perfect for someone eager to refine their skills in a fast‑paced, team‑focused kitchen. The Cook is responsible for cooking, preparing, and garnishing all hot food and cold food for Restaurants, Amenities, Room Service, Banquets, Sunday Brunch and all Catered events. The Cook I will assist to maintain 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. They shall strive to provide exceptional service to both internal and external guests at all times and for exemplifying the Sunriver Resort Culture as well as promoting Sunriver Resort as both the Destination and Employer of Choice! Enjoy Where You Work! At Sunriver Resort, we believe your workplace should feel just as inspiring as the experiences we create for our guests. As an associate, you’ll enjoy a wide range of amazing perks, including: Free golf Free recreation rentals; bikes, marina gear, and more 50% off Food & Beverage across the resort Discounted stays at CoralTree Hospitality properties nationwide Paid Time Off 50% off retail Free access to the Sunriver Observatory & Nature Center …and so much more! #SunriverResort

Requirements

High school education preferred
At least one year kitchen/prep experience or one year of culinary school preferred
Must have valid Food Handler’s card
Must have complete understanding of the fundamentals of the culinary operation
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 always ensure a teamwork environment
Ability to work a flexible schedule that may include evenings, weekends and holidays
Must be able to work in either hot or cold conditions
Must be able to stand on feet and walk throughout the day
Must be able to frequently lift and carry up to 25 lbs. & occasionally lift, carry, push & pull up to 50 lbs

Responsibilities

Assist in the daily production of Restaurants, banquets, room service and outlet menus, 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
Team player
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
Maintains an up to date working knowledge of all resort amenities as well as any special events