To 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 Banquets 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, Open & Honest Communication, and Commitment. He/She/They shall strive to deliver exceptional service to all internal and external guests at all times. In this role, they are responsible for exemplifying the Sunriver Resort Culture and actively supporting our Vision and Mission to be the destination of choice for our guests, owners, and associates.

• To lead by example, support and demonstrate strong leadership in the kitchen
• 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
• 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 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
• 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
• 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

EXPERIENCE & EDUCATION:

• High school education required
• Culinary school degree or equivalent experience required
• Three to five years culinary experience in a high volume quality culinary operation preferred
• Prior supervisory experience preferred

JOB REQUIRMENTS:

• 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.
• Ability to work a flexible schedule that may include evenings, weekends and holiday

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