Cook l

Bend, OR, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $14.75 - $19.75

Work Schedule

Standard Hours

Job Description

The Lodge Kitchen is the signature restaurant of Sunriver Resort, a renowned destination nestled in the scenic Pacific Northwest. Known for its commitment to exceptional culinary experiences, Sunriver Resort is a premier resort that combines luxury accommodations, stunning natural surroundings, and an array of recreational activities tailored to guests seeking both relaxation and adventure. The Lodge Kitchen offers guests a unique dining experience by showcasing the sights, scents, and tastes inspired by the rich local environment, reflecting the restaurant’s dedication to using fresh, regional ingredients that celebrate the Pacific Northwest’s bounty. The open-concept kitchen design provides diners with an engaging view into the culinary artistry and creativity of the resort's talented team of chefs and cooking staff, inviting guests to appreciate the craftsmanship behind each dish. The Cook I position at The Lodge Kitchen plays a crucial role in maintaining the high standards associated with the resort’s AAA Four Diamond rating. This position involves the preparation, cooking, and garnishing of both hot and cold foods served across various venues at the resort, including the signature restaurant, room service, banquet events, Sunday brunch offerings, and catering functions. The role emphasizes culinary precision, creativity, and efficiency to deliver dishes that meet both the culinary standards and the resort's core values. Additionally, this position requires the incumbent to consistently embody and promote the core values of Sunriver Resort: trust, open and honest communication, and commitment. These principles guide the overall operation and guest service at the resort. The Cook I is responsible not only for food preparation but also for supporting a culture of exceptional service that enhances the guest experience and contributes to Sunriver Resort’s reputation as both a favored destination and employer of choice in the hospitality industry. This opportunity at Sunriver Resort is ideal for individuals passionate about culinary arts who thrive in a dynamic and fast-paced environment while embracing the spirit of collaboration and hospitality. The Cook will also assist in daily production tasks and help ensure that all food preparation aligns with cleanliness, safety, and portion control standards. Overall, the role offers a chance to grow professionally within a reputable resort setting that values innovation and quality in cuisine, guest service excellence, and teamwork.

Job Requirements

High school education preferred
At least one year kitchen/prep experience or one year of culinary school preferred
Must have valid Food Handler's card
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
Must be professional in appearance and demeanor
Must be able to work under pressure
Must be able to work in a fast paced environment

Job Qualifications

High school education preferred
At least one year kitchen/prep experience or one year of culinary school preferred
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.
Must be professional in appearance and demeanor
Must be able to work under pressure
Must be able to work in a fast paced environment

Job Duties

Assist in the daily production of Restaurants, banquets, room service and outlet menus, 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
Ensure 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
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