Cook II - The Lake House

Sunriver Resort•Sunriver, OR

2d•Onsite

About The Position

Join the team at Surniver Resort's Lake House and be a part of the top 100 best companies to work for! If you enjoy working in a fast-paced environment this beautiful restaurant with a brand-new state-of-the-art kitchen is the perfect place for you! This position is responsible for cooking, preparing, and garnishing all hot food. They will follow the instructions of the chef to ensure overall guest satisfaction. The Cook II 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 required
At least one year kitchen/prep experience or one year of culinary school required; or 3-4 years’ experience in a high volume, quality culinary operation
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.
Ability to work a flexible schedule that may include evenings, weekends and holidays

Responsibilities

Works with culinary team to prepare exceptional quality food
Leads by example, supports and demonstrates strong leadership in the culinary areas
Assists in the daily production of the Lake House restaurant
Maintains and completes daily prep lists and tasks as assigned by the Sous Chef
Ensures food, garnishments and plate presentations are adhered to standards
Produces recipes efficiently and consistently
Ensures portion necessities and portion control for all food functions are recipes, especially high cost items
Inspects food preparation and serving areas to ensure safe, sanitary food-handling practices
Follows all HACCP guidelines
Prepares food in accordance with working menus, recipe cards, and photograph standards
Ensures food is prepared within adequate timeframe and meal is served at the appropriate temperature
Maintains and stock the set-up of the line
Ensures equipment and supplies are properly stored