Cook I - The Cove

CoralTree Hospitality Group; Sunriver (OR); On-site; USD 32,000 - 42,000; Full time

Job summary

CoralTree Hospitality Group is seeking a Cook III for The Spotted Frog at Sunriver Resort in Sunriver, Oregon. You will cook, prepare, and garnish hot and cold foods and assist the culinary team in maintaining Four Diamond standards.

You will help with daily production, prep lists, safety labeling, and portion control, while upholding Sunriver’s core values and guest service expectations.

Qualifications

• High school education preferred.
• At least one year kitchen/prep experience or culinary school.

Responsibilities

• Assist in the daily production of Restaurants, outlet menus and prep lists.
• Maintain and complete daily prep lists and tasks as assigned.
• Label and date all products for safekeeping and sanitation.
• Apply basic knife skills for hot and cold food preparation.
• Produce recipes efficiently and consistently.
• Be a team player and support other departments when needed.
• Ensure portion control for all food functions, especially high-cost items.
• Follow HACCP guidelines and safety procedures.
• Meet with Sous Chef to review assignments and anticipated business levels.
• Breakdown workstation and close out shifts, restock and sanitize prep areas.

Skills

Knife skills

Food preparation

Sanitation HACCP

Team player

Education

High school diploma

Culinary school

Job description

Overview This position is responsible for cooking, preparing, and garnishing all hot food and cold food for The Spotted Frog outlet. He/She/They will also assist with providing guidance to the culinary team. The Cook III will assist with maintaining the AAA Four Diamond Standards.

Overview This position is responsible for cooking, preparing, and garnishing all hot food and cold food for The Spotted Frog outlet. He/She/They will also assist with providing guidance to the culinary team. The Cook III will assist with maintaining the AAA Four Diamond Standards. The Cook III 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

• Assist in the daily production of Restaurants, 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
• Team player
• 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
• Maintains an up to date working knowledge of all resort amenities as well as any special events
• Interacts with resort staff in a professional manner, assisting other departments when necessary
• Maintains constant awareness of safety issues, (i.e. broken glass, frayed electrical cords, leaks, broken locks and suspicious persons). Reports all safety incidents to on-duty supervisor.
• Reports to work on time as designated by posted schedule

Qualifications EXPERIENCE & EDUCATION:

• High school education preferred
• At least one year kitchen/prep experience or one year of culinary school preferred

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 and around a diverse group of food, seasonings, etc.
• Must be able to work in a fast paced environment
• Ability to work a flexible schedule that may include evenings, weekends and holidays

Working Conditions

• Must be able to stand on feet and walk throughout the day

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