Performs all functions related to proper food preparation and maintenance of the cold case, fresh pack, salad, and hot bars. Ensures food quality and presentation and performs duties related to stocking and sanitation.
Events / Banquet Team Member
In this role, you will take pride in the services you provide and feel a great sense of accomplishment when you receive the feedback from your guests that you just assisted with the “best event ever.”
Old St. Francis Theater Server
Duties include but are not limited to; selling tickets and concession items, serving food, pouring and serving beer, wine and spirits, greeting incoming customers, checking ID’s of patrons purchasing alcoholic beverages, operating a POS system, cash handling, restocking supplies, dishwashing, general cleaning, and most importantly maintaining and providing excellent customer relations with all customers.
Banquet Captain
Join the Sunriver Resort Team and experience why Sunriver Resort was voted Top 100 Companies to work for in Oregon! The Banquet Captain is responsible for ensuring the success of the banquets and banquet related food and beverage operations. They must follow the required procedures for handling, cleaning, disposing of food and beverages.
The Banquet Captain will assist to maintain the AAA Four Diamond Standards. They will always conduct themselves in a manner which supports the Core Values of Sunriver Resort: Trust, Open & Honest Communication, and Commitment. The Banquet Captain shall strive to provide exceptional service to both internal and external guests at all times. They will be responsible for exemplifying the Sunriver Resort Culture as well as promoting Sunriver Resort as both the Destination and Employer of Choice!
Bakery Production Manager
The bakery production manager will lead our bakery team, ensure the bakery is stocked with necessary ingredients and supplies, and create and manage systems related to daily operations.
Banquet Server
The Banquet Server will assist in maintaining the AAA Four Diamond Standards. They will always conduct themselves in manner which supports the guiding principles of Destination Hotels & Resorts: Trust, Open & Honest Communication, and Commitment.
Breakfast Attendant
Oversee all aspects of planning, service of hot and cold foods, and safe preparation. Operations includes asset protection, inventory control, guest resolution and a warm and approachable demeanor.
Sous Chef
The Sous Chef will be responsible for personnel management, motivation, development and coaching, food safety and customer satisfaction.
Bartender
The bartender is a team member classified based on individual theatre needs, and/or employee availability, as either variable hour, part-time fixed, part-time regular or a …
Kitchen Helper / Dishwasher
The Kitchen Helper is cross-trained to do all tasks in kitchen. This is a training and development role with the hope that you will aspire to become part of our essential culinary personnel in the future.