The Cook will always conduct themselves in a manner which supports the Core Values of Sunriver Resort: Trust, Open & Honest Communication, and Commitment. They 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!

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• Assist in the daily production of Restaurants, banquets, room service and outlet menus, as well as monitoring the day to day prep lists.
• Maintain and complete daily prep lists and tasks as assigned by supervisor.
• Ensure all requisitions are processed properly and placed in designated areas
• Properly label and date all products to ensure safekeeping and sanitation
• Apply basic knife skills required for preparation of hot and cold foods
• Produce recipes efficiently and consistently
• Team player
• 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
• 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
• Maintains an up to date working knowledge of all resort amenities as well as any special events

EXPERIENCE & EDUCATION:

• High school education preferred
• At least one year kitchen/prep experience or one year of culinary school 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 work with an around kitchen equipment
• Must be able to work with and around a diverse group of food, seasonings, etc.
• Must always ensure a teamwork environment
• Ability to work a flexible schedule that may include evenings, weekends and holidays

WORKING CONDITIONS:

• Must be able to work in either hot or cold conditions
• Must be able to stand on feet and walk throughout the day
• Must be able to frequently lift and carry up to 25 lbs. & occasionally lift, carry, push & pull up to 50 lbs;