Banquet Cook III

Come join the Sunriver Resort team and receive amazing benefits like discounted and complimentary stays, paid time off, 50% food and beverage, medical and dental insurance and more! This position is responsible for cooking, preparing, and garnishing all hot food and cold food for Banquets and all Catered events. With focus on quality and production levels, the Cook III will assist the culinary team with their mission to exceed customers’ expectations related to food quality and dining experience. They will lead by example and support and demostrate strong leadership in the kitchen. 

The Cook III will assist to maintain the AAA Four Diamond Standards. They will always conduct themselves in manner which supports the Core Values of Sunriver Resort: Trust, Commitment  & 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!

• Assist in daily production of Banquets 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
• Apply advanced knife skills required for service
• Ensure all requisitions are processed properly and placed in designated areas
• 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 acts 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
• 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
• 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

• High school education required
• Culinary school degree or equivalent experience required
• 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 and around a diverse group of food, seasonings, etc
• Ability to work a flexible schedule that may include evenings, weekends and holidays