Cook II - The Lake House

About the role

Join the team at Sunriver Resort's Lake House, recognized as one of the top 100 best companies to work for. This position is responsible for cooking, preparing, and garnishing all hot food in a fast-paced, beautiful restaurant with a brand-new state-of-the-art kitchen. You will follow the instructions of the chef to ensure overall guest satisfaction while upholding Sunriver Resort’s Core Values: Trust, Open & Honest Communication, and Commitment. The role involves exemplifying the Sunriver Resort Culture and supporting its Vision and Mission to be the destination of choice for guests, owners, and associates.

Responsibilities

• Works with the culinary team to prepare exceptional quality food
• Leads by example, supports, and demonstrates strong leadership in culinary areas
• Assists in the daily production of the Lake House restaurant
• Maintains and completes daily prep lists and tasks as assigned by the Sous Chef
• Ensures food, garnishments, and plate presentations adhere to standards
• Produces recipes efficiently and consistently
• Ensures portion control for all food functions, 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 an adequate timeframe and served at the appropriate temperature
• Maintains and stocks the set-up of the line
• Ensures equipment and supplies are properly stored

Requirements

• High school education required
• At least one year of kitchen/prep experience or one year of culinary school required; or 3-4 years’ experience in a high-volume, quality culinary operation
• Valid Food Handler’s card
• Complete understanding of the fundamentals of culinary operations
• Ability to work with and around kitchen equipment
• Ability to work with a diverse group of foods, seasonings, etc.
• Ability to work a flexible schedule, including 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. and occasionally lift, carry, push, or pull up to 50 lbs.
• Must be able to perform simple grasping, fine manipulation, reaching, and repetitive hand and arm movements constantly; squeezing and overhead reaching occasionally