Banquet Cook I

Overview:
Join the team and experience why Sunriver Resort was voted Top 100 Companies to Work for in Oregon Our Banquets team is looking to hire a cook I The Cook is responsible for cooking, preparing, and garnishing all hot food and cold food for Banquets and all Catered events. The Cook I will assist to maintain the AAA Four Diamond Standards.

 

The Cook will always conduct themselves in a 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:
Assist in the daily production of banquets as well as monitoring the day to day prep lists.

Maintain and complete daily prep lists and tasks as assigned by supervisor.

Ensure all requisitions are processed properly and placed in designated areas

Properly label and date all products to ensure safekeeping and sanitation

Apply basic knife skills required for preparation of hot and cold foods

Produce recipes efficiently and consistently

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

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

Qualifications:
High school education required

At least one year kitchen/prep experience or one year of culinary school required

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

---