Overview

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 kitchenAssist in daily production of Restaurants, Banquet, and Outlet menus as assigned by the Chef, as well as monitoring the day to day prep listMaintain solid knowledge of all food products and is able to skillfully apply culinary techniquesPrepare both hot and cold items and demonstrate a variety of cooking techniquesIdentify and safely use all kitchen equipmentApply advanced knife skills required for serviceEnsure all requisitions are processed properly and placed in designated areasProperly label and date all products to ensure safekeeping and sanitationAssist in training new team members, pertaining to all aspects and functions of the culinary areasTaste 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 standardProduce recipes efficiently and consistentlyEnsures portion necessities and portion control for all food functions are recipes, especially high cost itemsAbility to work in a fast paced environment to perform duties under pressure and meet deadlines in a timely mannerEffectively communicate with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employeesMonitor and maintain cleanliness, sanitation, and organization of assigned work areasFabricate Meat, fish and fowl for menu itemsMinimize waste and maintain controls to attain forecasted food costInform 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 situationsFollow all HACCP guidelinesMeet with Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performanceBreakdown 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 requiredThree to five years culinary experience in a high volume quality culinary operation preferredPrior supervisory experience preferredMust be a United States citizen or possess a valid work permitMust be able to speak, write and understand English Must have valid Food Handler’s cardMust have complete understanding of the fundamentals of the culinary operationMust be able to accurately follow instructions, both verbally and writtenMust be able to work with an around kitchen equipmentMust be able to work with and around a diverse group of food, seasonings, etc. Must have excellent leadership skillsMust be a positive example for teamMust be able to work under pressureMust be able to work in a fast paced environment Ability to work a flexible schedule that may include evenings, weekends and holidaysMust be able to frequently lift and carry up to 25 lbs. & occasionally lift, carry, push & pull up to 50 lbs;

Options

To apply for this job please visit careers-coraltreehospitality.icims.com.