Sunriver Resort is hiring for a Cook III position at Caldera Springs. Enjoy the many benefits of working for Sunriver Resort like free golf, free recreation rentals, 50% food & beverage and more! The Cook II will assist with promoting and facilitating a professional interactive role in our established culinary department. This position 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 III will assist to maintain the AAA Four Diamond Standards.
The Cook III will always conduct themselves in manner which supports the Core Values of Sunriver Resort: Trust, Commitment, and Open and Honest Communication. The Cook III 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!
Responsibilities
To lead by example, support and demonstrate strong leadership in the kitchen
Assist in daily production of Restaurants, Banquet, and Outlet menus as assigned by the Chef, as well as monitoring the day to day prep list
Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques
Prepare both hot and cold items and demonstrate a variety of cooking techniques
Identify and safely use all kitchen equipment
Apply advanced knife skills required for service
Ensure all requisitions are processed properly and placed in designated areas
Properly label and date all products to ensure safekeeping and sanitation
Assist in training new team members, pertaining to all aspects and functions of the culinary areas
Taste and visually inspects all prepared food made in the culinary areas and takes action to correct any irregularities
Ensures food, garnishes and plate presentations are adhered to standard
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
Effectively communicate with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees
Monitor and maintain cleanliness, sanitation, and organization of assigned work areas
Fabricate Meat, fish and fowl for menu items
Minimize waste and maintain controls to attain forecasted food cost
Inform Sous Chef of any excess items that can be used in daily specials or elsewhere
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
Qualifications
High school education required
Culinary school degree of equivalent experience required
Three to five years culinary experience in a high volume quality culinary operation preferred
Prior supervisory experience preferred
Must be a United States citizen or possess a valid work permit
Must be able to speak, write and understand English
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 have excellent leadership skills
Must be a positive example for team
Must be able to work under pressure
Must be able to work in a fast paced environment
Ability to work a flexible schedule that may include evenings, weekends and holidays
Must be able to frequently lift and carry up to 25 lbs. & occasionally lift, carry, push & pull up to 50 lbs;
Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Management and Manufacturing
Industries
Hospitality
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