Cook ll

2 weeks ago

Sunriver, United States CoralTree Hospitality Full time
Overview

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 a manner which supports the Core Values of Sunriver Resort:Trust, Commitment, and Open and Honest Communication. 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 practicesFollows 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
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