Chef Jobs in Bend, OR

The Executive Sous Chef is a key leader responsible for driving the culinary vision and operational excellence of the resort's food and beverage program. Working closely with-and in the absence of-the Executive Chef, this role ensures the highest standards of creativity, consistency, and execution across all kitchen operations. The Executive Sous Chef provides daily leadership to the culinary team, fostering a culture of mentorship, innovation, and accountability that results in a memorable guest experience. This individual champions the resort's purpose and values, consistently modeling the supporting behaviors that uphold Sunriver Resort's commitment to excellence, professionalism, and hospitality at every level. The Executive Sous Chef will always conduct themselves in a manner which supports the Core Values of Sunriver Resort: Trust, Open and Honest Communication, and Commitment. Trust, Open & Honest Communication, and Commitment. The Executive Sous Chef shall strive to provide excellence at all times. S/he will be responsible for exemplifying Sunriver Resort Culture as well as promoting Sunriver Resort as both the Destination and Employer of Choice! Enjoy the benefits of working for Sunriver Resort Including: Paid Time Off Free Gym Membership Free Golf and Recreation 50% Food and Beverage 50% off Retail And More! Responsibilities Act as Executive Chef in his or her absence Must be proficient in and able to demonstrate current food trends and techniques Maintain professional guest relations; Display knowledge of food preparation; Assist in selecting, training, scheduling, supervising, and counseling employees according to Sunriver Resort policies and procedures; Complete all paperwork as assigned; Coordinate smooth operation of food preparation line by supervising line staff; Prepare food as required; Direct cleanliness of kitchen area; Maintain resort kitchen equipment; Display knowledge of safe operation of kitchen equipment; Maintain security of kitchen area; Direct control of food and labor costs. Train staff in use of working menus. Direct staff in sanitary food handling techniques; Display understanding of Sunriver Resort appearance standards Attend all mandatory meetings; Complete other duties as assigned, to include cross training. Qualifications Must be able to work well under pressure; Must be able to accurately follow instructions (verbally and written); Must possess strong communication skills; Must have excellent listening skills; Must have the ability to resolve problems/conflicts Must have a passion for creating an exceptional experience for all guests; Highly organized approach Maintains constant awareness of safety issues, (i.e. broken glass, frayed electrical cords, leaks, broken locks and suspicious persons) Acts with responsibility towards all company property, supplies and equipment; Maintains a professional appearance by following all Sunriver Resort standards with regard to Dress/Uniform Code, Hygiene and Grooming. Minimum 7 years experience in fine dining, minimum 3 years in similar role, resort/hotel kitchen; Active Food Handler's permit or ability to obtain one; Ability to read and communicate through written menu requirements. Supervisory skills including training, communication, and organization. Ability to work a flexible schedule that will include evenings, weekends and holidays; Ability to work well with others and function well in a fast-paced environment. Able to communicate well with staff and guests Ability to stand for entire shift if necessary; Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently, and squeezing & overhead reaching occasionally; Must be able to personally lift up to 40 lbs on a frequent basis; Must be able to occasionally lift over 40 lbs. with assistance; Must be able to bend, squat, crawl, kneel, push, pull, walk on uneven surfaces and reach on a continuous basis.

Property At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! #PGH-BMC Location Description Immerse yourself in the unparalleled beauty of picturesque Central Oregon. Our re-imagined 221 room hotel in Bend, Oregon has been completely redesigned to provide guests with modern sophistication and world-class amenities. A relaxing location on the banks of the river is just a preview of the natural beauty and untamed wilderness that surrounds us, beckoning for outdoor pursuits. Overview We are looking for someone passionate about the culinary arts to join our Culinary team. This individual must be creative, motivated, and passionate about growing their talents in the kitchen! Successful candidates for this role will have previous experience working in a professional kitchen environment, with a strong desire to learn, to develop skills and work with the culinary leadership team to create menus which reflect seasonal availability and concept of the restaurant. The Junior Sous Chef assists the culinary leadership team in production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining. If you have a passion for the Culinary arts and are looking to join a team where you can develop your skills and grow a career, then we want you! Your Role: * You will develop your knowledge and skills in various cooking procedures and methods (grill, sauté and fry) * You will have the opportunity to experience using knives and various kitchen equipment * You will read and recreate recipes * You will be consistent on all food preparation * You will learn how to minimize food waste through cross utilization * You will have the opportunity to work with a world class culinary team * You will create workstations with all needed ingredients and cooking equipment * You will prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat) * You will keep a sanitized and orderly environment in the kitchen * You will ensure all food and other items are stored properly * You will be responsible for the quality of ingredients

Lead Cook Workdays/shifts: Varying shifts, days/hours (open availability preferred). More details will be provided during the interview process. Employment Type: Full-time Pay Range: $21 per hour - $25 per hour Working with Sodexo is more than a job; it's a chance to be part of something greater because we believe our everyday actions have a big impact. You belong in a company that allows you to act with purpose and thrive in your own way. What You'll Do: As a Lead Cook at Sodexo, you are a team player and food waste reducer. You'll prepare and create nutritious dishes while putting customer service at the heart of everything you do. Your passion for food and warm smile will make a positive impact and brighten the day of those you serve. Responsibilities include: * Accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods, may include Breakfast, Lunch, Dinner, and Special/Catered Events. * Read and follow basic recipes and/or product directions for preparing various food items * May prepare food and serve customers at an a la carte and/or operate a grill station * May support management in the daily oversight of key functions and employees during the normal course of business * Attends work and shows for scheduled shift on time with satisfactory regularity * Other duties may be assigned and can differ among accounts, depending on business necessities and client requirements. What You Bring: * Successful candidates will be team-oriented, adaptable, reliable, and nurturers of a healthy/safe working environment for all. * 3 - 4 years of related work experience preferred Link to full Job description What We Offer: * Flexible and supportive work environment, so you can be home for life's important moments. * Access to ongoing training/development and advancement opportunities to turn your job into a career * Full array of benefits that support you and your family's wellbeing, including paid time off, holidays, medical, dental, vision, tuition reimbursement, 401k, discount programs, and more. * In addition to Sodexo's standard, some locations may offer additional site-specific benefits, including free "shift" meals (and/or allowances/per diems), uniforms, safety shoes, public transportation support and/or parking. Link to benefits summary Overall, Sodexo strives to offer comprehensive summaries of our benefits packages and detailed descriptions of the positions candidates are applying for. However, due to the contractual nature of our business, some job duties and employee benefits may vary based on the unit/work location. We encourage you to discuss any questions about Sodexo's benefit offerings during the interview process. Who we are: At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. Should you need assistance with the online application process, please complete this form. Important Notes Sodexo Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

**Workdays/shifts** **_:_** Varying shifts, days/hours (open availability preferred). More details will be provided during the interview process. **Employment Type:** Full-time **Pay Range:** $21 per hour - $25 per hour Working with Sodexo is more than a job; it's a chance to be part of something greater because we believe our everyday actions have a big impact. You belong in a company that allows you to act with purpose and thrive in your own way. **What You'll Do:** As a Lead Cook at Sodexo, you are a team player and food waste reducer. You'll prepare and create nutritious dishes while putting customer service at the heart of everything you do. Your passion for food and warm smile will make a positive impact and brighten the day of those you serve. **Responsibilities include:** + Accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods, may include Breakfast, Lunch, Dinner, and Special/Catered Events. + Read and follow basic recipes and/or product directions for preparing various food items + May prepare food and serve customers at an a la carte and/or operate a grill station + May support management in the daily oversight of key functions and employees during the normal course of business + Attends work and shows for scheduled shift on time with satisfactory regularity + Other duties may be assigned and can differ among accounts, depending on business necessities and client requirements. **What You Bring:** + Successful candidates will be team-oriented, adaptable, reliable, and nurturers of a healthy/safe working environment for all. + 3 - 4 years of related work experience preferred Link to full Job description (**************************** ELaza) **What We Offer:** + Flexible and supportive work environment, so you can be home for life's important moments. + Access to ongoing training/development and advancement opportunities to turn your job into a career + Full array of benefits that support you and your family's wellbeing, including paid time off, holidays, medical, dental, vision, tuition reimbursement, 401k, discount programs, and more. + In addition to Sodexo's standard, some locations may offer additional site-specific benefits, including free "shift" meals (and/or allowances/per diems), uniforms, safety shoes, public transportation support and/or parking. Link to benefits summary (********************************************************************************************************************* _Overall, Sodexo strives to offer comprehensive summaries of our benefits packages and detailed descriptions of the positions candidates are applying for. However, due to the contractual nature of our business, some job duties and employee benefits may vary based on the unit/work location. We encourage you to discuss any questions about Sodexo's benefit offerings during the interview process._ **Who we are:** At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. Should you need assistance with the online application process, please complete this form (******************************************************************* .

, pay will be variable by location - See additional job details and benefits below. Our Winning Family Starts With You! Check out these great benefits! * Flexible schedules to help you balance other life commitments (school, childcare, family care, etc.) * Free Employee Meal! (limited menu) * Weekly pay * Anniversary pay * Paid Sick Leave (1 hour for every 30 hours worked, begin accruing upon hire) * Paid Family and Medical Leave (up to 2 weeks after 1 year of service) * Medical/dental insurance * Ongoing training to build critical skills for current and future roles * Discounts on cellphones, travel, electronics & much more! * 401(k) savings plan (Company match after 1 year of service) * Management career advancement opportunities (50%+ of our managers are promoted from hourly positions!) And much more! Because at Olive Garden, We're All Family Here! One key to our success is the high standards we set for ourselves and each other. That includes placing the health and safety of our team members and guests as a top priority. We are committed to the highest safety and sanitation practices, including ensuring team member wellness and maintaining clean restaurants. In Italy and at Olive Garden, it is all about the food. As a line cook, you must have a strong passion for delivering and flawlessly executing recipes and plate presentation to delight our guests. Our line cooks also have a firm commitment to the highest safety and sanitation standards. We'd love to welcome you home as the newest member of the Family! #MyOliveGardenFam

Full-time, Part-time Description Why work at Crux? Become a champion of the craft beer culture by joining a fun team environment at one of the busiest breweries in all of Central Oregon. Not only will you earn a competitive wage but our steady flow of guests provides generous and consistent TIP averages that all hourly staff share (tips vary depending on position). Plus... Generous Tip pool Receive a generous discount on food, beer, and swag. Enjoy a free pint of some of the best beer in Oregon at the end of each work day. Paid vacation/sick leave (PTO) 401(K) Other Benefits if Full-time: paid holidays, health insurance, vision, dental and life insurance. JOB DESCRIPTION SUMMARY LEAD LINE COOK The Lead Line Cook is responsible and accountable for complete food preparation in the kitchen. Coordination of food preparation the key responsibility of being a lead-line cook, ensuring that the line is always functioning smoothly, safely, and efficiently. This position reports directly to the Kitchen Manager Requirements ESSENTIAL JOB DUTIES AND FUNCTIONS LEAD LINE COOK (Performed with or without reasonable accommodation) Prepare daily food items, featuring daily changing specials menu approved by the Kitchen Manager. Produce delicious, eye-appealing, and nutritious food with assistance of station staff. Maintain and ensure utmost safety, sanitation, and presentable cleanliness for your station, work area, and equipment used for preparation, including walk-in coolers and all storage areas. Assist in set-up and break down of station. Adhere to the General Job Duties and Kitchen Rules, the Department of health regulations, and the Culinary Teams standards and expectations of food quality, freshness, and presentation. Support the Kitchen Manager, developing a sense of teamwork and cooperation. Perform additional responsibilities, although not detailed, as requested by the Kitchen Manager. Train and develop line cooks and prep cooks at your station, while leading by example for other station cooks as well, when applicable. Understand how to properly use and maintain all equipment used. Guide kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. Ensure quality and timeliness of food production, using batch-cooking methods to maintain quality and freshness of product. Write prep lists daily. Be able to follow and execute recipes from a recipe card. Conduct team briefing (pre-shift meeting), discussing the menu, daily specials, and prep lists for the following day. Establish and monitor par levels, portion control and waste, utilizing ordered product and surplus food product to minimize waste. Understand and participate in the established purchasing/ordering process, collaborating closely with the Kitchen Manager Complete daily Time and Temperature logs for all stations. Ensure accurate labeling, dating, and rotating using the FIFO method for all raw and prepped food products. Log any food waste on food waste log sheet, report any injury, accident and/or food borne illness incident (customers and/or staff) accurately and in a timely manner to the Kitchen Manager or General Manager Respond to all comments and complaints in a positive manner and alert Kitchen Manager and General Manager when necessary. Communicate with the FOH honestly, accurately, respectfully and in a timely manner. Work the service line during peak meal hours while maintaining a responsive, approachable demeanor, displaying great customer service and in a timely manner. Any other duties as assigned by Management QUALIFICATIONS LEAD LINE COOK Passion - for the craft industry Enthusiastic, Energetic & Self-Motivated Organized - with excellent time management skills Team Player - with strong interpersonal and communication skills Interpersonal Skills - ability to actively listen and cooperatively solve problems, relates well to others Good knowledge of principles of quantity food preparation, portion control and meal service Ability to follow menus and to adjust recipes to apply to quantity cooking Able to prepare and supervise the preparation of special diets in accordance with formulas, recipes, and daily work charts, involving careful weighing or measuring of ingredients and servings as required Good knowledge of proper methods of handling and storing food Ability to supervise, instruct and give on-the-job training to others and evaluate programs Basic knowledge of most food allergies and what they entail EDUCATION & EXPERIENCE LEAD LINE COOK High School Diploma or GED Completion of a recognized course in cooking or food service supervision Minimum of two years' experience as a cook performing quantity cooking Some supervisory experience or a combination of training and experience Ability to teach people that may have little to no training in the food service industry JOB REQUIREMENTS LEAD LINE COOK Proof of eligibility to work in the United States Drug Free Reliable transportation for work Ability to work a flexible schedule including evening, weekends, and holidays PHYSICAL REQUIREMENTS LEAD LINE COOK Must be able to perform simple grasping, fine manipulation, and repetitive hand and arm movements frequently Must be able to bend, squat, crawl, kneel, push, pull, and walk on uneven surfaces on an occasional basis While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, snow, heat) Must be able to work in hot, cold, and wet environments Must be able to climb stairs both inside and outside and frequently lift 20 to 30 lbs. Salary Description $19 - $21 plus tips

Deschutes Brewery BEND pub is looking for Line Cooks, who are driven, excel in a fast-paced kitchen, and are committed to the highest standards of quality and presentation with a guest first focus. A sense of urgency, attention to detail and commitment to quality are required! This is a full-time benefited position. Benefits include medical, dental, vision, 401k, ESOP, and paid vacation. experience preferred but will train!! The right person will be outgoing, positive and team oriented. Candidates will need to have excellent communication skills, have cooking experience and thrive in challenging environments while having fun working. Must have weekend availability! What You'll be Doing: * Cooking in a high volume, fast paced kitchen while maintaining top-notch quality * Maintaining the cleanliness of the kitchen and equipment * Preparation of all menu items * Being a team player Requirements of the position: * Experience cooking, preferably in a fast-paced, full-service kitchen * Maintain a professional attitude and appearance * Strong organizational and high-level communication skills * Continuously seeks out opportunities to grow and learn * weekend availability! What's In It For You? * Competitive Compensation * Tips, eligible for the gratuity tip pool * Great scheduling opportunities * Medical, Dental, and Vision Coverage * Vacation, Sick, and Holiday Pay * Heath Flexible Spending and Dependent Care Assistance Accounts * 401(k) * Employee Stock Ownership (you get to be a co-owner of Deschutes Brewery!!) * Great food, shift meals every day worked. * Free Deschutes Brewery Beer for those 21+ * Being a part of one of the best (and award winning!) Breweries in Central Oregon! Studies have shown that women and people of color are less likely to apply for jobs unless they believe they meet every one of the qualifications as described in a job description. We are most interested in finding the best candidate for the job, and that candidate may be one who comes from a less traditional background. We would encourage you to apply, even if you don't believe you meet every one of our qualifications described. If you are unsure whether you meet the qualifications of this position, or how this would be determined, please feel free to contact *********************** to discuss your application.

Primary Responsibilities: Completes all assigned prep work and sets up cook's station. Maintains product presentations, product quality, food safety, and cook time standards. Prepares all menu items according to Recipes, Plate presentations and specifications. Specific Functions and Duties: 1. Follows written instructions to prepare menu and prep items. 2. Completes all assigned prep work in a timely manner. 3. Set up work station according to station diagram. 4. Practices sanitary and safe food handling at all times. 5. Cleans and sanitizes the work area before, during, and after shift. 6. Completes assigned daily and weekly cleaning projects. Qualification Standards: 1. Able to place plates, utensils, pans and cases on high and low shelves. 2. Reading, writing, and verbal communication skills required. 3. Capable of using knives, slicing equipment and other food preparation equipment. 4. Good personal hygiene required. 5. Must possess and/or obtain a valid Food Handlers Card prior to employment. 6. Must be at least18 years of age. Physical Requirements: 1. Must be able to stand and exert a well-paced mobility for periods up to four hours in length. 2. Must be able to speak clearly and listen attentively to managers, expediters, and other staff members. 3. Transports and carries objects up to 50 pounds on a regular basis. 4. Able to respond in emergency situations to avoid imminent dangers to self and others. Wages: 1. Hourly pay rate is dependent on experience 2. Merit increases based upon performance 3. Semi-annual performance evaluations

Tetherow Resort has an immediate opening for a Full Time Line Cooks! Why Tetherow? At Tetherow we energize and inspire our members and guests to live, explore, play and connect, and we encourage the same for our team members. We know our team members are our greatest ambassadors and are critical to our success, and we take pride in providing a beautiful environment where they can learn, grow, and thrive while working together to deliver an exceptional experience. We invite you to explore a career with us and join in the fun! Who you are... You are energetic, inspiring, positive and adventurous You love to have fun in the kitchen and help execute successful events You enjoy going above and beyond for your team and guests You are proficient in large batch recipe cooking and meat and fish fabrication You have general food prep knowledge, and an understanding of various dietary needs, cuisines, techniques and culinary trends You have a foundation in baking methods, unit conversions, and strong knife skills You enjoy multi-tasking and thrive in a deadline driven, fast-paced environment You are able to stand for extended periods of time and lift up to 50 pounds You have a willingness and ability to learn and have a ‘make it happen' attitude What you'll do… Prepare quality food for catering and events held at Tetherow Resort Promote and maintain the highest level of food quality and customer service to all guests Ensure the proper food levels are met for daily operation Prepare menu items in accordance to set standards and specifications Maintain clean and sanitary food preparation and storage areas at all times in accordance with state and local sanitation requirements and codes Communicate clearly and develop strong working relationships with back and front of the house staff working banquets/events each day Benefits & Extra Perks! • 401(k) plan with Company match • Medical, Dental and Vison insurance eligibility • Paid time off • Golf privileges • Discounts at Tetherow restaurants & Golf Shop • $5 Employee breakfast & lunch meals from The Row • Employee referral bonuses • Discounts at various local and national businesses • Work in one of the most beautiful settings in Central Oregon!

TITLE: Line Cook REPORTS TO: MANAGER FLSA CLASS: Hourly Non-Exempt The job duties described below are intended to describe the general nature and level of work being performed by people assigned to this job classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of this position. All employees may be required to perform duties outside of their normal responsibilities from time to time, as needed. Description of the Position: In general, every McMenamins line cook will be asked to handle every task from the opening to the closing of the kitchen. Duties include, but are not limited to, the manufacture and presentation of all hot & cold food products. This may include salads, hot & cold sandwiches, pastas, hot & cold appetizers, pizzas, weekly specials, and sauté & grill items. Each line cook is responsible for the organization and cleaning of their work area. Being a line cook can be hard physical work, takes mental agility, and the ability to effectively multi-task in a fast-paced and deadline-oriented environment. A line cook must have the ability to work well independently and as a member of a team. Each employee is expected to perform their job in a safe manner and report any safety concerns to Management. All McMenamins employees will be expected to keep current on company events, history, and products. Other duties as assigned by the Manager on Duty (MOD). Requirements of the Job: * Obtain and maintain a current food handlers card * Previous cooking experience is preferred * Flexible schedule including days, evenings, weekends, and holidays preferred Essential Functions of the Job: * Produce excellent quality food for customers * Accurately work with numbers, orders, follow recipes and food specs * Safely lift and carry heavy objects with a hand truck or the help of another person, if necessary * Must have a value for diversity and the ability to work with individuals from different backgrounds * Ability to remain calm, focused, and provide excellent food products in a high-volume environment * Follow strict adherence to deadlines and product quality * Work for long periods on feet with frequent walking and standing * Effectively multi-task in a fast-paced and deadline-oriented environment * Perform repetitive movements such as pushing, pulling, bending, some twisting, and stooping * Perform fine hand manipulation including handling small and large objects, chopping, using kitchen equipment, as well as working with and around sharp objects, including knives and slicers * Work in a hot kitchen and around various heat sources, including grills, broilers, and hot-oil fryers * Communicate clearly, be positive, polite, and cooperative with co-workers, managers, vendors, and customers * Work with chemicals used in cleaning and sanitizing * Complete dishwashing duties as needed Most importantly, this job requires a positive attitude, a value for diversity, and a commitment to excellent customer service. Each employee is expected to come to work ready to have fun and be a positive force. YOU MUST BE ABLE TO PERFORM THE ESSENTIAL FUNCTIONS OF THE JOB WITH OR WITHOUT REASONABLE ACCOMMODATION

Sunriver Resort is seeking a talented and passionate Seasonal Sous Chef to join our culinary team during our vibrant peak season. The Sous Chef will be responsible for all aspects of managing the Kitchen and Kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs. The Sous Chef will always conduct themselves in a manner which supports the guiding principles of Sunriver Resort: Trust, Open & Honest Communication, and Commitment. The Sous Chef shall strive to provide exceptional service to both internal and external guests at all times. They will be responsible for exemplifying the Sunriver Resort Culture as well as promoting Sunriver Resort as both the Destination and Employer of Choice! Responsibilities Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. Monitor and maintain cleanliness, sanitation and organization of assigned work areas. Communicate additions or changes to the assignments as they arise throughout the shift. Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. Ensure that staff report to work as scheduled; document any late or absent employees. Coordinate breaks for staff. Inspect grooming and attire of staff; rectify any deficiencies. Check and ensure that all opening duties are completed to standard. Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. Ensure that all staff prepare menu items following recipes and yield guides, according to department standards. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Be aware of any shortages and make arrangements before the item runs out. Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period. Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. Inspect the cleanliness of the line, floor, all Kitchen stations. Ensure that staff maintain and strictly abide by State sanitation/Health regulations. Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety. Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. Minimize waste and maintain controls to attain forecasted food and labor costs. Qualifications Excellent communication skills. Five years of experience in a similar position at a Hotel or Restaurant. Work all stations in Kitchen. Food handling certificate. Fluency in English Compute basic arithmetic. Provide legible communication. Knowledge of food cost controls. Previously worked with all products and food ingredients. Operate, clean and maintain all equipment required in job functions. Plan and develop menus and recipes. Attend Monthly staff meetings, F&B meetings. Research local farm products, new suppliers, special markets. Attend gourmet shows, food and wine meetings. Perform at special events and off-premise functions. Schedule and conduct month-end inventories. Prepare menu analysis and recipe costing.

Property At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! #PGH-BMC Location Description Immerse yourself in the unparalleled beauty of picturesque Central Oregon. Our re-imagined 221 room hotel in Bend, Oregon has been completely redesigned to provide guests with modern sophistication and world-class amenities. A relaxing location on the banks of the river is just a preview of the natural beauty and untamed wilderness that surrounds us, beckoning for outdoor pursuits. Overview We are looking for someone passionate about the culinary arts to join our Culinary team. This individual must be creative, motivated, and passionate about growing their talents in the kitchen! This will be a breakfast shift in our banquet department. Salary is $21.00-$24.00 DOE Plus tips. Successful candidates for this role will have previous experience working in a professional kitchen environment, with a strong desire to learn, to develop skills and work with the culinary leadership team to create menus which reflect seasonal availability and concept of the restaurant. The Cook assists the Chef in production and fabrication of food products for kitchen preparation,and banquet cooking. The Cook will maintain a passive leadership role in maintaining adequate production level form the Kitchen staff. If you have a passion for the Culinary arts and are looking to join a team where you can develop your skills and grow a career, then we want you! Your Role: * You will develop your knowledge and skills in various cooking procedures and methods (grill, sauté and fry) * You will have the opportunity to experience using knives and various kitchen equipment * You will reach and recreate recipes * You will be consistent on all food preparation * You will learn how to minimize food waste through cross utilization * You will have the opportunity to work with a world class culinary team * You will create workstations with all needed ingredients and cooking equipment * You will prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat) * You will keep a sanitized and orderly environment in the kitchen * You will ensure all food and other items are stored properly * You will be responsible for the quality of ingredients

The Lead Line Cook oversees and monitors day-to-day kitchen operations, including ordering, scheduling, food production, sanitation, training, and enforcing standards of quality for the product. Essential Duties and Responsibilities * Operational Oversight & Food Quality: * Assist in reviewing work procedures and operational problems to determine ways to improve service, performance, and safety. * Ensure that food is prepared and presented in an acceptable manner. * Keep updated on recipe changes and produce assigned items according to recipes using measuring devices and scales to control food costs. * Monitor food preparation methods, portion sizes, garnishing, and presentation of food. * Test cooked food by tasting and smelling to ensure palatability and flavor conformity. * Estimate food consumption and paper usage to anticipate amounts to be purchased and requisitioned. Scheduling & Coordination: * Schedule and receive food deliveries, checking contents to verify product quantity and quality. * Assist in coordinating assignments of cooking personnel to ensure economical use of food and timely preparation. * Determine how food should be presented and create decorative food displays. Sanitation & Compliance: * Enforce and ensure cleanliness and organization of the kitchen. * Assist in monitoring compliance with health, fire, and OLCC regulations regarding food and beverage preparation and service, and building maintenance in dining and kitchen facilities. * Perform scheduled cleaning, stocking, organization, rotation, and maintenance tasks as directed by the Chef. Collaboration & Communication: * Maintain a favorable working relationship with all other company employees and purveyors to foster a cooperative and harmonious working climate. * Keep immediate supervisor informed of any significant problems or unusual matters, taking corrective actions where necessary. * Assist in developing ongoing training programs. * Maintain a professional standard in appearance, interactions with members, associates, and guests, and communication (both verbal and written). * Do not discuss work-related issues with members and resort guests. Workplace Standards & Safety: * Uphold the standards and expectations of food quality and production set forth by Juniper Preserve. * Perform all duties in a timely and effective manner in accordance with company policies to achieve the objectives of the position. * Support and adhere to the CORE Values (e.g., "The T.R.I.P."), Service Fundamentals, and Guest Service Philosophy as defined by the Company. * Maintain a positive attitude and flexibility to take on new tasks as assigned by the Executive Chef. Additional Responsibilities: * Able to effectively handle multiple tasks and incorporate safe work practices in job performance. Regular and reliable attendance. Qualifications Required: * Ability to perform each essential duty satisfactorily, with reasonable accommodations available for individuals with disabilities. * Ability to lift and carry up to 70 lbs., up to 20 times per shift, including placing items on high shelves in refrigerators and freezers. * Frequent bending and stooping required. * Ability to work frequently in a hot and damp environment with potential hazards such as cuts, burns, slips, and trips. * Ability to walk or stand for most of an 8-10 hour shift. * Ability to read menu items and communicate guest needs to other employees. * Ability to hear clearly amidst loud background noise to answer phones and respond to guest requests. * Ability to carry trays and supplies as needed. Skills Required: * High School Diploma required. * Some college training or culinary diploma preferred. * 3 years of cooking experience preferred.

Full-time, Part-time Description Pub Line Cook We have a great team and are looking for someone to join the Crux family as a line cooks at our pub. Become a champion of craft beer culture by joining a fun team environment at one of the busiest breweries in all of Central Oregon. As a Line Cook your main duties will be to prepare food before and after cooking with regards to the standards and recipes of Crux. You will need to make sure that everything is in order - from the prepping of food up to the clean up after cooking. Compensation includes: Generous tip pool Discount on food, beverages, and swag Enjoy a free pint of some of the best beer in Oregon at the end of each work day (for those 21 and older) Flexible schedules Paid vacation/sick time (PTO) 401(K) Additional benefits for full time: holiday pay, health insurance, vision, dental and life insurance Requirements DUTIES AND FUNCTIONS FOR LINE COOK (Performed with or without reasonable accommodation) • Line Cooks accurately and efficiently cook meats, fish, vegetables, soups, and other hot food items, as well as prepare and portion food products prior to cooking. • Complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures. • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service • Maintains a clean and sanitary workstation area • Follows proper plate presentation and garnish set up for all dishes. • Closes the kitchen properly and follows the closing checklist for kitchen stations, and assist others in closing the kitchen. • Prepare daily entrees/items, featuring daily changing menus approved by the kitchen manager. • Produce delicious, eye-appealing and nutritious food with assistance of station staff. Maintain and ensure utmost safety, sanitation, and presentable cleanliness for your station, work area, and equipment used for preparation, including walk-in coolers and all storage areas. • Assist in set-up and break down of station. Adhere to the General Job Duties and Kitchen Rules, the Department of Agriculture's regulations, and the Culinary Teams standards and expectations of food quality, freshness, and presentation. • Use traditional, made from scratch preparation methods. • Guide kitchen personnel in safe operating procedures of all equipment, utensils and machinery. • Ensure quality and timeliness of food production, using batch-cooking methods to maintain quality and freshness of product. • Communicate with the Front of the House honestly, accurately, and in a timely manner. • Meet all timelines for preparation. QUALIFICATIONS - LINE COOK • Passion - for the craft beer industry • Enthusiastic, Energetic & Self-Motivated • Organized - with excellent time management skills • Team Player - with strong interpersonal and communication skills • Interpersonal Skills - ability to actively listen and cooperatively solve problems, relates well to others • Good knowledge of principles of quantity food preparation, portion control and meal service • Ability to follow menus and to adjust recipes to apply to quantity cooking • Good knowledge of proper methods of handling and storing food • Basic knowledge of most food allergies and what they entail • Understanding of various cooking methods, ingredients, equipment and procedures • Accuracy and speed in execution • Knows and complies with restaurant best practices and procedures • Ability to work in a fast-paced environment EDUCATION & EXPERIENCE - LINE COOK • Some experience as a cook performing quantity cooking, preferably with a Brewery-restaurant is a plus • Food handlers card JOB REQUIREMENTS - LINE COOK • Proof of eligibility to work in the United States • Drug Free • Reliable transportation for work • Ability to work a flexible schedule including evening, weekends, and holidays PHYSICAL REQUIREMENTS - LINE COOK • Must be able to perform simple grasping, fine manipulation, and repetitive hand and arm movements frequently • Must be able to bend, squat, crawl, kneel, push, pull, and walk on uneven surfaces on an occasional basis • While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, snow, heat) • Must be able to work in hot, cold, and wet environments • Must be able to frequently lift 10 to 15 lbs. Salary Description $18 to $19 plus tips

Tetherow Resort has an immediate opening for a Full Time Line Cooks ! Why Tetherow?At Tetherow we energize and inspire our members and guests to live, explore, play and connect, and we encourage the same for our team members. We know our team members are our greatest ambassadors and are critical to our success, and we take pride in providing a beautiful environment where they can learn, grow, and thrive while working together to deliver an exceptional experience. We invite you to explore a career with us and join in the fun!Who you are... You are energetic, inspiring, positive and adventurous You love to have fun in the kitchen and help execute successful events You enjoy going above and beyond for your team and guests You are proficient in large batch recipe cooking and meat and fish fabrication You have general food prep knowledge, and an understanding of various dietary needs, cuisines, techniques and culinary trends You have a foundation in baking methods, unit conversions, and strong knife skills You enjoy multi-tasking and thrive in a deadline driven, fast-paced environment You are able to stand for extended periods of time and lift up to 50 pounds You have a willingness and ability to learn and have a ‘make it happen' attitude What you'll do… Prepare quality food for catering and events held at Tetherow Resort Promote and maintain the highest level of food quality and customer service to all guests Ensure the proper food levels are met for daily operation Prepare menu items in accordance to set standards and specifications Maintain clean and sanitary food preparation and storage areas at all times in accordance with state and local sanitation requirements and codes Communicate clearly and develop strong working relationships with back and front of the house staff working banquets/events each day Benefits & Extra Perks! • 401(k) plan with Company match • Medical, Dental and Vison insurance eligibility • Paid time off • Golf privileges • Discounts at Tetherow restaurants & Golf Shop • $5 Employee breakfast & lunch meals from The Row • Employee referral bonuses • Discounts at various local and national businesses • Work in one of the most beautiful settings in Central Oregon!

Sunriver Resort is seeking a talented and passionate Seasonal Sous Chef to join our culinary team during our vibrant peak season. The Sous Chef will be responsible for all aspects of managing the Kitchen and Kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs. The Sous Chef will always conduct themselves in a manner which supports the guiding principles of Sunriver Resort: Trust, Open & Honest Communication, and Commitment. The Sous Chef shall strive to provide exceptional service to both internal and external guests at all times. They will be responsible for exemplifying the Sunriver Resort Culture as well as promoting Sunriver Resort as both the Destination and Employer of Choice! Responsibilities Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. Monitor and maintain cleanliness, sanitation and organization of assigned work areas. Communicate additions or changes to the assignments as they arise throughout the shift. Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. Ensure that staff report to work as scheduled; document any late or absent employees. Coordinate breaks for staff. Inspect grooming and attire of staff; rectify any deficiencies. Check and ensure that all opening duties are completed to standard. Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. Ensure that all staff prepare menu items following recipes and yield guides, according to department standards. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Be aware of any shortages and make arrangements before the item runs out. Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period. Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. Inspect the cleanliness of the line, floor, all Kitchen stations. Ensure that staff maintain and strictly abide by State sanitation/Health regulations. Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety. Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. Minimize waste and maintain controls to attain forecasted food and labor costs. Qualifications Excellent communication skills. Five years of experience in a similar position at a Hotel or Restaurant. Work all stations in Kitchen. Food handling certificate. Fluency in English Compute basic arithmetic. Provide legible communication. Knowledge of food cost controls. Previously worked with all products and food ingredients. Operate, clean and maintain all equipment required in job functions. Plan and develop menus and recipes. Attend Monthly staff meetings, F&B meetings. Research local farm products, new suppliers, special markets. Attend gourmet shows, food and wine meetings. Perform at special events and off-premise functions. Schedule and conduct month-end inventories. Prepare menu analysis and recipe costing.

The Line Cook is responsible for preparing food products according to the chef's specifications, ensuring all dishes are prepared in a timely manner and meet the high-quality standards outlined by Juniper Preserve. ESSENTIAL DUTIES AND RESPONSIBILITIES Food Preparation & Cooking: * Inspect food preparation and serving areas to ensure safe and sanitary food handling practices are observed. * Be available to work any shift, at any time, across all kitchens and food & beverage outlets. * Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. * Bake, roast, broil, and steam meats, fish, vegetables, and other foods. * Regulate temperatures of ovens, broilers, grills, and roasters. * Weigh, measure, and mix ingredients according to standard recipes using various kitchen utensils and equipment. * Portion, arrange, and garnish food to specifications in a timely manner. * Observe and test foods to ensure they are cooked sufficiently, using methods such as tasting, smelling, or piercing with utensils. Kitchen Operations & Maintenance: * Stay updated on recipe changes and ensure assigned items are prepared accurately according to recipes to control food costs. * Receive food deliveries, checking contents to verify product quantity and quality. * Uphold food quality standards and production expectations set by Juniper Preserve. * Perform scheduled cleaning, stocking, rotation, and maintenance tasks as directed by the Chef. Collaboration & Communication: * Attend training seminars and staff meetings as scheduled. * Foster a cooperative and harmonious working environment, promoting employee morale, productivity, and efficiency. * Keep immediate supervisor informed of any issues or concerns, taking corrective actions when necessary. Workplace Standards & Safety: * Handle multiple tasks effectively while adhering to safety practices in job performance. * Maintain regular and reliable attendance. * Uphold professional standards, including appearance, interaction with members, guests, and coworkers, and effective communication. * Avoid discussing work-related issues with members and resort guests. * Maintain a positive attitude and be flexible in taking on new tasks as assigned by the Executive Chef. QUALIFICATIONS Required: * Ability to perform each essential duty satisfactorily, with reasonable accommodations available for individuals with disabilities. * Ability to lift and carry up to 70 lbs., up to 20 times per shift, including placing items on high shelves in refrigerators and freezers. * Frequent bending and stooping required. * Ability to work frequently in a hot and damp environment, with exposure to potential hazards such as cuts, burns, slips, and trips. * Ability to walk or stand for most of a 6-8 hour shift. * Ability to read menu items and communicate guest needs to other employees. * Ability to hear clearly amidst loud background noise to answer phones and respond to guest requests. * Ability to carry trays and supplies as needed. SKILLS Required: * High School Diploma preferred. * 2-3 years of cooking experience

Come join the Sunriver Resort team and receive amazing benefits like free golf, discounted stays, paid time off, insurance and more! This position is responsible for cooking, preparing, and garnishing all hot food and cold food for Banquets and all Catered events. With focus on quality and production levels, the Cook III will assist the culinary team with their mission to exceed customers' expectations related to food quality and dining experience. They will lead by example and support and demostrate strong leadership in the kitchen. The Cook III will assist to maintain the AAA Four Diamond Standards. They will always conduct themselves in manner which supports the Core Values of Sunriver Resort: Trust, Commitment & Open and Honest Communication. The Cook III shall strive to provide exceptional service to both internal and external guests at all times and for exemplifying the Sunriver Resort Culture as well as promoting Sunriver Resort as both the Destination and Employer of Choice! Responsibilities Assist in daily production of Banquets as assigned by the Chef, as well as monitoring the day to day prep list Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques Prepare both hot and cold items and demonstrate a variety of cooking techniques Identify and safely use all kitchen equipment Apply advanced knife skills required for service Ensure all requisitions are processed properly and placed in designated areas Assist in training new team members, pertaining to all aspects and functions of the culinary areas Taste and visually inspects all prepared food made in the culinary areas and acts to correct any irregularities Ensures food, garnishes and plate presentations are adhered to standard Produce recipes efficiently and consistently Ensures portion necessities and portion control for all food functions are recipes, especially high cost items Effectively communicate with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees Fabricate Meat, fish and fowl for menu items Minimize waste and maintain controls to attain forecasted food cost Inform Sous Chef of any excess items that can be used in daily specials or elsewhere 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 Qualifications High school education required Culinary school degree or equivalent experience required Three to five years culinary experience in a high volume quality culinary operation preferred Prior supervisory experience preferred Must be a United States citizen or possess a valid work permit Must be able to speak, write and understand English 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. Must possesses excellent communication skills Must have excellent leadership skills Must always ensure a teamwork environment Ability to work a flexible schedule that may include evenings, weekends and holidays

Come join the Sunriver Resort team and receive amazing benefits like free golf, discounted stays, paid time off, insurance and more! This position is responsible for cooking, preparing, and garnishing all hot food and cold food for Banquets and all Catered events. With focus on quality and production levels, the Cook III will assist the culinary team with their mission to exceed customers' expectations related to food quality and dining experience. They will lead by example and support and demostrate strong leadership in the kitchen. The Cook III will assist to maintain the AAA Four Diamond Standards. They will always conduct themselves in manner which supports the Core Values of Sunriver Resort: Trust, Commitment & Open and Honest Communication. The Cook III shall strive to provide exceptional service to both internal and external guests at all times and for exemplifying the Sunriver Resort Culture as well as promoting Sunriver Resort as both the Destination and Employer of Choice! Responsibilities Assist in daily production of Banquets as assigned by the Chef, as well as monitoring the day to day prep list Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques Prepare both hot and cold items and demonstrate a variety of cooking techniques Identify and safely use all kitchen equipment Apply advanced knife skills required for service Ensure all requisitions are processed properly and placed in designated areas Assist in training new team members, pertaining to all aspects and functions of the culinary areas Taste and visually inspects all prepared food made in the culinary areas and acts to correct any irregularities Ensures food, garnishes and plate presentations are adhered to standard Produce recipes efficiently and consistently Ensures portion necessities and portion control for all food functions are recipes, especially high cost items Effectively communicate with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees Fabricate Meat, fish and fowl for menu items Minimize waste and maintain controls to attain forecasted food cost Inform Sous Chef of any excess items that can be used in daily specials or elsewhere 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 Qualifications High school education required Culinary school degree or equivalent experience required Three to five years culinary experience in a high volume quality culinary operation preferred Prior supervisory experience preferred Must be a United States citizen or possess a valid work permit Must be able to speak, write and understand English 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. Must possesses excellent communication skills Must have excellent leadership skills Must always ensure a teamwork environment Ability to work a flexible schedule that may include evenings, weekends and holidays