Culinary Apprentice - Become a Certified Sous Chef!

CoralTree Hospitality•Sunriver, OR

About The Position

Overview Sunriver Resort has partnered with The American Culinary Federation Education Foundation, to provide an amazing opportunity to become a certified Sous Chef. The American Culinary Federation Education Foundation (ACFEF) apprenticeship training program has been designed to p rovide future culinarians entering the workplace with comprehensive training in the practical and theoretical aspects of work r equired in a highly skilled profession. This is a 4 year education program with no tuition or testing or certification fees. Truly get paid to learn and enjoy the iconic setting of Sunriver Resort, full benefits, fun Workperks, and a great starting wage! This program requires no previous experience and has promotions built into it! If you have ever considered the culinary field but don’t know where to start please apply now! All you need is a professional attitude and a passion for food! The Fundamentals Cook is 1,000 hours of hands-on-learning The Culinarian program is a competency-based program that includes 2,000 hours of on-the-job learning The Sous Chef program is a hybrid-based program that includes 4,000-6,000 hours of on-the-job learning 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

High school education preferred
At least one year kitchen/prep experience or one year of culinary school preferred
Must be a United States citizen or possess a valid work permit
Must have valid Food Handler’s card
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

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.
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
Maintains an up to date working knowledge of all resort amenities as well as any special events