Cook I - The Cove

Sunriver Resort•Sunriver, OR

4d•Onsite

About The Position

This position is responsible for cooking, preparing, and garnishing all hot food and cold food for The Spotted Frog outlet. He/She/They will also assist with providing guidance to the culinary team. The Cook III will assist with maintaining the AAA Four Diamond Standards. The Cook III will always conduct themselves in 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 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 and around a diverse group of food, seasonings, etc.
Must be able to work in a fast paced environment
Ability to work a flexible schedule that may include evenings, weekends and holidays

Responsibilities

Assist in the daily production of Restaurants, 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
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
Interacts with resort staff in a professional manner, assisting other departments when necessary
Maintains constant awareness of safety issues, (i.e. broken glass, frayed electrical cords, leaks, broken locks and suspicious persons). Reports all safety incidents to on-duty supervisor.
Reports to work on time as designated by posted schedule