What are the responsibilities and job description for the Lodge Kitchen Cook II position at Sunriver Resort?
Overview
Join the team and be part of the Top 100 Best Companies to Work for in Oregon! Our Lodge Kitchen is looking to hire a full-time, year-round Cook II. The Cook II will 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 Restaurants, Amenities, Room Service, Banquets, Sunday Brunch 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
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
- To lead by example, support and demonstrate strong leadership in the kitchen
- Assist in daily production of Restaurants, Banquet, and Outlet menus 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 takes action to correct any irregularities
- Ensures food, garnishes and plate presentations are adhered to standard
- 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
- 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
- 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 constant awareness of safety issues, (i.e. broken glass, frayed electrical cords, leaks, broken locks and suspicious persons). Reports all safety incidents to on-duty supervisor.
- Acts with responsibility towards all company property, supplies and equipment
- Reports to work on time as designated by posted schedule
- Maintains a professional appearance. Follows all Sunriver Resort dress code standards.
- Remains alert, courteous and helpful to the guests and colleagues at all times
- Performs other duties as assigned
Qualifications
- High school education required
- Culinary school degree of equivalent experience required
- Three to five years culinary experience in a high volume quality culinary operation preferred
- Prior supervisory experience preferred
