What are the responsibilities and job description for the Banquet Cook II position at Sunriver Resort?
Overview
Come join the Sunriver Resort team and receive amazing benefits like free golf, discounted stays, paid time off, insurance and more! The Cook II is responsible for assisting 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. They will follow the instructions of the chef to ensure overall guest satisfaction.
The Cook II will assist to maintain the AAA Four Diamond Standards. The Cook II will always conduct themselves in 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!
Responsibilities
- Works with culinary team to prepare exceptional quality food
- Leads by example, supports and demonstrates strong leadership in the culinary areas
- Assists in the daily production of banquet, restaurant, conferees and outlet menus
- Maintains and completes daily prep lists and tasks as assigned by supervisor
- Tastes and visually inspects all prepared food
- Ensures food, garnishments and plate presentations are adhered to standards
- Produces recipes efficiently and consistently
- Ensures portion necessities and portion control for all food functions are recipes, especially high cost items
- Inspects food preparation and serving areas to ensure safe, sanitary food-handling practices
- Follows all HACCP guidelines
- Prepares food in accordance with working menus, recipe cards, and photograph standards
- Ensures food is prepared within adequate timeframe and meal is served at the appropriate temperature
- Performs simple food preparation tasks such as making sandwiches, carving meats, and brewing coffee
- Maintains and stock the set-up of the line
- Ensures equipment and supplies are properly stored
- Attends mandatory monthly department meetings and appropriate resort and division meetings
Qualifications
- High school education required
- At least one year kitchen/prep experience or one year of culinary school required; or 3-4 years’ experience in a high volume, quality culinary operation
- Must be a United States citizen or possess a valid work permit
- Must be able to speak, write and understand English
- 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 holidays
