Cook l

Sunriver Resort•Sunriver, OR

1d•Onsite

About The Position

The Lodge Kitchen is Sunriver Resort's signature restaurant and takes guests on a culinary adventure that embraces the sights, scents and tastes of the Pacific Northwest. The menu draws inspiration from the natural surroundings while the open-concept kitchen offers a window into the world of our creative culinarians. 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!

Requirements

Must have valid Food Handler’s card
Must have complete understanding of the fundamentals of the culinary operation
Must be able to accurately follow instructions, both verbally and written
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 professional in appearance and demeanor
Must be able to work under pressure
Must be able to work in a fast paced environment

Nice To Haves

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

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
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
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