Lodge Kitchen Cook I

CoralTree Hospitality; Sunriver (OR); On-site; USD 30,000 - 40,000; Full time

Job summary

Join a leading hospitality company as a Cook, where you'll prepare exceptional cuisine for various dining experiences. This role requires a passion for culinary arts and the ability to work in a fast-paced environment. Enjoy great perks and benefits while contributing to a top-rated workplace culture.

Benefits

Free Golf

Free Recreation Rentals

50% Food and Beverage Discounts

Health Insurance

401k with Company Match

Paid Time Off

Qualifications

• Understanding of culinary operations fundamentals.
• Flexible schedule including evenings, weekends, and holidays.

Responsibilities

• Assist in daily production of restaurant and banquet menus.
• Ensure proper food storage and sanitation.
• Follow HACCP guidelines.

Skills

Team Player

Basic Knife Skills

Ability to Work Under Pressure

Education

High School Diploma or Equivalent

Valid Food Handler’s Card

Job description

Overview

Be a part of the Top 100 Best Places to Work in 2025! If you thrive in a fast-paced environment and have a love for crafting exceptional cuisine, we’d love to hear from you! Enjoy great perks like free golf, free recreation rentals, 50% food and beverage discounts, as well as benefits including Health Insurance, 401k with company match, paid time off, and more!

The Cook is responsible for cooking, preparing, and garnishing all hot and cold foods for Restaurants, Amenities, Room Service, Banquets, Sunday Brunch, and all Catered events. The Cook I will assist in maintaining the AAA Four Diamond Standards.

The Cook will always conduct themselves in a manner that 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, exemplify the Sunriver Resort Culture, and promote Sunriver Resort as both the Destination and Employer of Choice!

Responsibilities

1. Assist in the daily production of restaurant, banquet, room service, and outlet menus, as well as monitor the daily prep lists.
2. Maintain and complete daily prep lists and tasks as assigned by the supervisor.
3. Ensure all requisitions are processed properly and placed in designated areas.
4. Properly label and date all products to ensure safekeeping and sanitation.
5. Apply basic knife skills required for the preparation of hot and cold foods.
6. Produce recipes efficiently and consistently.
7. Be a team player.
8. Ensure portion control for all food functions, especially high-cost items, according to recipes.
9. Work effectively in a fast-paced environment, performing duties under pressure and meeting deadlines.
10. Have the hearing and visual ability to observe and detect signs of emergency situations.
11. Follow all HACCP guidelines.
12. Meet with the Sous Chef to review assignments, anticipated business levels, changes, and relevant information.
13. Break down the workstation and complete closing duties, including returning all food items to proper storage, labeling, rotating, cleaning, and organizing storage areas, and restocking items.

Qualifications

1. High school diploma or equivalent preferred.
2. Valid Food Handler’s card required.
3. Understanding of the fundamentals of culinary operations.
4. Ability to work with kitchen equipment.
5. Flexible schedule including evenings, weekends, and holidays.