Cook II - The Lake House

Join the team at Surniver Resort's Lake House and be a part of the top 100 best companies to work for! If you enjoy working in a fast-paced environment this beautiful restaurant with a brand-new state-of-the-art kitchen is the perfect place for you! 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 always conduct themselves in manner which supports the Core Values of Sunriver Resort: Trust, Open & Honest Communication, and Commitment. He/She/They shall strive to deliver exceptional service to all internal and external guests at all times. In this role, they are responsible for exemplifying the Sunriver Resort Culture and actively supporting our Vision and Mission to be the destination of choice for our guests, owners, and associates.

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 the Lake House restaurant
• Maintains and completes daily prep lists and tasks as assigned by the Sous Chef
• 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 practices
• Follows 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
• Maintains and stock the set-up of the line
• Ensures equipment and supplies are properly stored
  
  

Qualifications

EXPERIENCE & EDUCATION:

• 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
  
  

JOB REQUIRMENTS:

• Must have valid Food Handler’s card
• Must have complete understanding of the fundamentals of the culinary operation
• 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
  
  

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. & occasionally lift, carry, push & pull up to 50 lbs.;
• Must be able to perform simple grasping, fine manipulation, reaching and repetitive hand & arm movements constantly; squeezing and overhead reaching occasionally