Banquet Cook III

Overview

Come join the Sunriver Resort team and receive amazing benefits like free golf, discounted stays, paid time off, insurance and more! This position is responsible for cooking, preparing, and garnishing all hot food and cold food for Banquets and all Catered events. With focus on quality and production levels, the Cook III will assist the culinary team with their mission to exceed customers’ expectations related to food quality and dining experience. They will lead by example and support and demostrate strong leadership in the kitchen. 

The Cook III will assist to maintain the AAA Four Diamond Standards. They will always conduct themselves in manner which supports the Core Values of Sunriver Resort: Trust, Commitment  & 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

• 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
• 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
• 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
• 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
• 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

Qualifications

• 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
• 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 work with an around kitchen equipment
• Must be able to work with and around a diverse group of food, seasonings, etc.
• Must possesses excellent communication skills
• Must have excellent leadership skills
• Must always ensure a teamwork environment
• Ability to work a flexible schedule that may include evenings, weekends and holidays