Culinary Apprentice - Become a Certified Sous Chef!

Sunriver Resort, located in the picturesque area of Central Oregon, is a renowned destination known for its exceptional hospitality, scenic beauty, and vibrant culinary scene. The resort prides itself on offering guests a memorable experience through top-notch services, including fine dining options, recreational activities, and comfortable accommodations. Being an iconic regional resort, Sunriver Resort continuously invests in its team members' growth and development, committing to fostering a positive workplace culture anchored in core values such as trust, open and honest communication, and commitment. The resort has built a reputation as both a premier destination and a valued employer in the hospitality industry.\n\nSunriver Resort has partnered with The American Culinary Federation Education Foundation (ACFEF) to provide an exciting apprenticeship program offering the incredible opportunity to become a certified Sous Chef. This unique program combines hands-on experience with academic learning, designed to equip aspiring culinarians with the practical skills and knowledge necessary to excel in a high-demand profession. The ACFEF apprenticeship program spans four years and is structured to include no tuition, testing, or certification fees, allowing participants to truly get paid to learn while enjoying the iconic setting of Sunriver Resort. The program integrates comprehensive education and immersive work experience, making it ideal for individuals eager to begin a culinary career from the ground up, even those without prior experience. With a professional attitude and passion for food, apprentices can thrive in a supportive environment that offers full benefits, fun work perks, and a competitive starting wage.\n\nThe apprenticeship program is designed in stages: the Fundamentals Cook program requires 1,000 hours of hands-on learning where candidates master foundational culinary techniques. As participants progress, the Culinarian program involves 2,000 hours of competency-based on-the-job learning, advancing their culinary skills further. Finally, the Sous Chef program is a hybrid learning format combining 4,000 to 6,000 hours of practical work experience with theoretical education, preparing apprentices for leadership roles in the kitchen. Throughout the program, individuals will gain the ability to assist in the daily production across various outlets such as restaurants, banquets, and room service. They will develop skills in monitoring prep lists, labeling and dating food products for sanitation, knife proficiency for preparing hot and cold dishes, managing recipe consistency, portion control especially for high-cost ingredients, and operating efficiently under high-pressure, fast-paced conditions. The role also emphasizes safety adherence by following all Hazard Analysis Critical Control Point (HACCP) guidelines and maintaining awareness of emergency situations. Communication with senior kitchen leadership, including Sous Chefs, to review daily assignments and business demands, is also an integral part of the role.\n\nThis program not only offers invaluable culinary training but also encourages alignment with Sunriver Resort's culture, making apprentices ambassadors of the brand and advocates for the resort as both a destination and employer of choice. For those passionate about food and hospitality and ready to embark on a culinary journey with growth potential and structured promotions, this apprenticeship provides a comprehensive and rewarding pathway to a fulfilling career in the culinary arts.