Cook I - The Lodge

CoralTree Hospitality•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 at The Lodge Kitchen. 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 exemplifying Sunriver Resort’s culture. The Cook I assists with daily food production and preparation lists, follows recipes and portion controls, handles and stores food safely, and completes station breakdown and closing duties. The position requires teamwork, attention to sanitation and food safety, and the ability to work efficiently in a fast-paced kitchen. The schedule 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.
Ability to work in a fast-paced environment, perform duties under pressure, and meet deadlines.
Hearing and visual ability to observe and detect signs of emergency situations.

Nice To Haves

High school education.
At least one year of kitchen or preparation experience.
One year of culinary school.

Responsibilities

Assist with daily production for restaurant, banquet, room service, and outlet menus, and monitor daily preparation lists.
Complete daily preparation lists and other tasks assigned by a supervisor.
Process requisitions properly and place items in designated areas.
Label and date products to ensure safe storage and sanitation.
Use basic knife skills to prepare hot and cold foods.
Prepare recipes efficiently and consistently.
Ensure appropriate portions and portion control for food functions, especially high-cost items.
Follow all HACCP guidelines.
Meet with the Sous Chef to review assignments, expected business levels, changes, and other job-related information.
Break down the work station and complete closing duties, including properly storing and rotating food, cleaning and organizing preparation and storage areas, returning utensils and equipment, cooling hot items, turning off equipment not needed for the next shift, and restocking depleted items.
Maintain current working knowledge of resort amenities and special events.
Work as a team member and provide exceptional service to internal and external guests.