Prep Cook Jobs in Redmond, OR

Kitchen Cook II needed - Part Time $21 to $22 an hour in Terra Kitchen The Kitchen Cook is primarily responsible for assisting in various aspects of the kitchen, including food preparation, cooking, and maintaining a clean and organized workspace. The Kitchen Cook shall strive to provide exceptional service to both internal and external guests at all times. They will be responsible for exemplifying the SCP's Culture & Core Values. The Job * Maintain positive guest relations at all times. Resolve guest complaints to over-the-moon satisfaction. * Follow Hotel policies with lost and found items. * Adhere to Hotel requirements for guest and team member accidents or injuries and in emergency situations. * Continuously promote sanitation, safety, and security efforts. * Food Preparation: Assist in the preparation of ingredients, including chopping, cutting, and measuring, to ensure that they are ready for cooking. * Cooking: Execute cooking tasks following established recipes and presentation standards, ensuring the quality and consistency of dishes. * Plating prepared foods based on the senior chef's guidance. * Kitchen Organization: Maintain a clean and organized kitchen area, including keeping workstations and equipment clean and in proper working order. * Inventory Management: Assist with monitoring kitchen inventory, including restocking supplies, tracking ingredient usage, and reporting shortages to the kitchen manager or chef. * Quality Control: Participate in quality control measures by conducting regular taste tests and inspections to ensure that food items meet the company's standards. * Safety and Sanitation: Adhere to food safety and sanitation guidelines, ensuring the safe storage and handling of food products. * Team Collaboration: Work closely and openly communicate with the culinary team, including chefs and other kitchen staff, to maintain a smooth flow of operations and to assist with any special requests or requirements. * Working with servers to ensure that orders are completed according to request and on time. * Menu Knowledge: Stay informed about the current menu offerings, including daily specials, and be able to provide information and recommendations to guests. * Inspect, plan, and ensure that all materials and equipment are in complete readiness for service. * Maintain knowledge of correct maintenance and use of equipment. * Maintain knowledge of and comply with all departmental policies, service procedures, and standards. * Report all accidents and breakages to the F&B Manager or Executive Chef in charge. * Adhere to relevant Food Safety Hygiene standards. * Work in a safe manner and abide by OSHA regulations and the Hotel's policies in regard to accident and incident reporting procedures. * Other duties as assigned. Requirements Job Requirements * Must be a United States citizen or possess a valid work permit. * Must be able to read, write, and speak English. Fluency in other languages is beneficial. * Must be able to accurately follow instructions, both verbally and written. * Ability to work a flexible schedule that may include evenings, weekends, and holidays. * Must be able to work in a fast-paced environment with urgency and empathy. * Outstanding coordination and multi-tasking abilities. * Professional in appearance and demeanor. * Ability to learn, understand, and work within POS, PMS, CRM, and other Hospitality-specific software systems. * Must have the ability to deal effectively and interact well with guests, vendors, and team members. * Must have the ability to resolve problems and/or conflicts in a diplomatic and tactful manner. * Knowledge of food and beverage service operations preferred but not required. Supervision * Reports to the Executive Chef. Education and Experience * 2-Year Degree or Trade School. * Minimum of 2 years Sous Chef required. * Minimum of 1 year supervisory experience in a commercial kitchen required. * Experience in working efficiently in a high-volume, production-oriented environment. * Knowledge of Local, State, or Federal food sanitation regulations. * Must have State Alcohol Server Certification. * State Food Handlers Certificate. Working Conditions * Must be able to stand and move freely about the property for the majority of the shift. * Must be able to lift, carry, push, pull 50 lbs. * Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently, and squeezing & overhead reaching occasionally. * Must be able to bend, squat, crawl, kneel, push, pull, 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, heat). * Must be able to climb stairs occasionally, both indoors and outside in a variety of weather conditions (rain, wind, heat). * Must be able to work in variable room temperatures. * Noise level is usually moderate. * Dexterity in using kitchen equipment or utensils and carrying heavy trays.

Do you have a heart for elders? Do you believe that the greatest generation deserves to have a vibrant, caring environment with a loving compassionate team to support them? We are a culture-centric company seeking dynamic, relationship-driven, goal focused individuals to join our team! The Cook is responsible for food ordering and accountability, preparation, food delivery and cleanliness in accordance with appropriate health department regulations. This position assists in maintaining a positive physical and social environment for the elders. Must have line cook experience!!! pay is $17 -$19 per hour. Experience • Must be formally trained in the culinary arts, or have equivalent experience in the culinary arts • Must be capable of maintaining regular, reliable attendance • Obtain Food Handlers Permit (as required by state regulations) • Must be able to communicate effectively with elders, families, team members, vendors and the general public • Must be able to perform duties and responsibilities (Essential Job Functions) with or without reasonable accommodation • Must pass criminal background check • Must have compassion for and desire to work with the elderly Benefits • All positions offer: 401(k) retirement fund after 90 days of employment with employer match after one year • All positions offer: Time off programs based on hours worked that begin accruing immediately • Full-time positions offer: Medical, Dental, Vision and Voluntary Benefit options available after 30 days of employment If you are guided by goodness, loyalty, faith, and fun - and think you would be a good fit for our organization we would love to talk with you! Please respond with a resume to learn more about this exciting opportunity!

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 as well as amazing benefits including but not limited Health Insurance, 401k with company match, paid time off, and much much more!!! The Cook is responsible for cooking, preparing, and garnishing all hot food and cold food for Restaurants, Amenities, Room Service, Banquets, Sunday Brunch and all Catered events. The Cook I will assist to maintain the AAA Four Diamond Standards. The Cook will always conduct themselves in a manner which 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 and for exemplifying the Sunriver Resort Culture as well as promoting Sunriver Resort as both the Destination and Employer of Choice! Responsibilities Assist in the daily production of Restaurants, banquets, room service and 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 Qualifications High school education preferred 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 Ability to work a flexible schedule that may include evenings, weekends and holidays

As a cook, you will prepare and serve meals, oversee foodservice operation, and ensures adequate food and supplies are available.You will: Prepare and serve food to residents within the scheduled timeframe. Follow menu cycle, noting changes or substitutions made on proper form Clean and maintains a neat, safe working environment, including the kitchen and food service areas Comply with state sanitation codes Maintain inventory control, places food orders, verifies that items are received appropriately, and restock appropriately Ensure that resident food preferences are known and followed You Currently: Can obtain Food Handler's card. Meet all mandatory health requirements by State regulations Typical candidates have one year of cooking experience. Read, write, speak and understand English. Our Benefits: Medical / Dental / Vision Insurance Prescription Drug Coverage Paid Time Off (PTO) Paid Life Insurance Employee Assistance Program (EAP) Employee Discounts (movies, restaurants, gifts, & more) 401-K We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender, gender identity or expression, or veteran status. We are proud to be an equal opportunity workplace. We are Regency Village at Redmond, centrally located in Redmond, OR. We are a retirement and assisted living community providing each individual compassionate care in a nurturing environment. We are looking for caring and compassionate individuals to join our team.

Full-time Description Cook Needed! Full-Time Wage is $20-$22, DOE See below for more information! At Caring Places Management , we have been passionate about providing exceptional care for seniors throughout the Pacific Northwest since we opened our first community in 1991. We are a family-owned business that believes in enriching the lives of our residents by fostering a homelike environment where the care staff feels like family and the community feels like home. Join our team of talented, fun-loving individuals and together we can achieve our goal of Exceeding Expectations for Loving, Thoughtful Care. Are you passionate about cooking for a vulnerable population of seniors and ensuring they receive proper nutrition? If so, this opportunity might be for you! Awbrey Place, our beautiful community located in Bend, OR has a current opening for a Cook. If you are interested in learning more about this position, please submit your application and a member of our Recruiting Team will be in touch soon! Benefits: Telehealth/Telemedicine - 100% company paid telehealth benefit effective the first day of employment for all employees and their immediate family members Health Insurance Dental & Vision Insurance Health Savings Account 401K Plan w/ employer matching Generous Paid Time Off Accrual (PTO) Exceptional Work Environment Wage is $20-$22, DOE! Requirements Requirements: High school degree or equivalent required Must be able to pass criminal background check Must hold a valid food handlers card Previous experience as a busboy, washer, waiter, cook, or relevant work experience is preferred Physically able to stand, bend, kneel, and move during the length of shift; able to lift up to 30 pounds routinely. APPLY NOW! Or visit our website at ***************************** for more information. Please attach RESUMES when applying. #AWB #Assisted Living #Memory Care #AL #MC #Senior Living #Dietary #Chef #Cooking #Kitchen Staff Salary Description $20-$22

Senior 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: $20 per hour - $22 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 Senior 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. You provide the highest quality of food service to customers at all times . Responsibilities include: * Accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner, and Special/Catered Events. * Follows complex recipes and/or product directions * Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques * May have oversight over the production staff train and assign tasks * 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. * 4 or more 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!

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

Are you tired of the late-night kitchen grind? We offer FULL-TIME AM Cook shifts from 6am-2:30pm and PM Cook shifts from 11am to 7:30pm so no late nights! And we offer benefits including free shift meals, Paid-Time-Off, dental, vision and health insurance and 401K! You would know how many people you are cooking for each day. Extremely competitive wage scale that factors in your experience! We are Fox Hollow Independent & Assisted Living located in beautiful Bend, OR. We are a retirement and assisted living community providing each individual compassionate care in a nurturing environment. We are looking for caring and compassionate individuals to join our team. As a cook, you will prepare and serve meals, oversee foodservice operation, and ensures adequate food and supplies are available.You will: Prepare and serve food to residents within the scheduled timeframe. Follow menu cycle, noting changes or substitutions made on proper form Clean and maintains a neat, safe working environment, including the kitchen and food service areas Comply with state sanitation codes Maintain inventory control, places food orders, verifies that items are received appropriately, and restock appropriately Ensure that resident food preferences are known and followed You Currently: Can obtain Food Handler's card. Meet all mandatory health requirements by State regulations Typical candidates have one year of cooking experience. Read, write, speak and understand English. Our Benefits: Medical / Dental / Vision Insurance Prescription Drug Coverage Paid Time Off (PTO) Paid Life Insurance Employee Assistance Program (EAP) Employee Discounts (movies, restaurants, gifts, & more) 401-K We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender, gender identity or expression, or veteran status. We are proud to be an equal opportunity workplace.

Great Pay & Benefits, Stable Employment & Hours At Pilot Butte Rehab Center, our residents are everything to us, and although we are working during a unique time in healthcare, we are able to provide exceptional care for our residents through a true team model. If you are looking for a fast-paced setting where the vibe feels like a family environment, we encourage you to apply and meet with our supportive management team! As a cook, you will prepare and serve meals, oversee foodservice operation, and ensures adequate food and supplies are available. You will: Prepare and serve food to residents within the scheduled timeframe Follow menu cycle, noting changes or substitutions made on proper form Clean and maintains a neat, safe working environment, including the kitchen and food service areas Comply with state sanitation codes Maintain inventory control, places food orders, verifies that items are received appropriately, and restock appropriately Ensure that resident food preferences are known and followed You Currently: Can obtain a Food Handlers card. Meet all mandatory health requirements by state regulations. Read, write, speak and understand English. Our full-time Benefits: Medical / Dental / Vision Insurance Prescription Drug Coverage Paid Time Off (PTO) Paid Life Insurance Employee Assistance Program (EAP) Employee Discounts (movies, restaurants, gifts, & more) 401-K We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender, gender identity or expression, or veteran status. We are proud to be an equal opportunity workplace.

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 Cook assists the Chef in production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining. 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

Pay range: $21.11 - $26.39 Relief Differential - 15% Swing Shift Differential - $2.50/hr Night Shift Differential - $5.50/hr Weekend Differential - $2.00/hr ST. CHARLES HEALTH SYSTEM JOB DESCRIPTION TITLE: Cook 2 Executive Chef / Food Services Supervisor DEPARTMENT: Food Services DATE LAST REVIEWED: November 27, 2022 OUR VISION: Creating America's healthiest community, together OUR MISSION: In the spirit of love and compassion, better health, better care, better value OUR VALUES: Accountability, Caring and Teamwork DEPARTMENTAL SUMMARY: The Food Services Department is a high-volume service department that provides food and beverage services including patient room service and café. POSITION OVERVIEW: The Cook 2 will prepare foods for patient line pantry and café according to standardized recipes, established policies and procedures. In addition, this position will ensure the safe and efficient production and storage of all food items using established food preparation techniques. This position does not directly supervise any other caregivers. ESSENTIAL FUNCTIONS AND DUTIES: Prepares food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. Follows recipe cards, as well as production, portion, and presentation standards. Prepares a wide variety of daily food items for patient room service and café utilizing standard recipes. Utilizes food cooking techniques such as braising, roasting, sautéing, frying and grilling. Completes mis en place and set-up station for breakfast, lunch, and/or dinner service. Maintains clean and organized work areas, including work surfaces, floors, walls and equipment in compliance with St. Charles Health System standards and Oregon Food Sanitation standards. Operates, maintains and properly cleans standard kitchen equipment including commercial mixers, blenders, food processors, slicers, knives, ovens, fryers, grills and other equipment in a manner that creates efficiency and high-quality food items. Dates all food containers and rotate as per policies, properly following the guidelines of the health department food code Checks pars for shift use, determine necessary preparation, freezer pull and line set up Monitors inventory of food products to reduce overall costs and maximize utilization of space, ensuring adequate supplies are on hand for all cooking needs. Returns all food items not used to designated storage areas, being sure to cover/date all perishables Ensures appropriate supply of food items are prepared each day. Assists in setting up plans and actions to correct any food cost problems; control food waste, loss and usage. Implements steps to correct quality issues and ensure the highest quality of food items are always available. Monitors quality and customer feedback/requests of food items. Establishes and maintains strong relationships and communication with all food service caregivers to ensure all food items are meeting the needs of room service and café. Accurately interprets weights, measures and pricing Maintains basic understanding of health codes and knife work. Utilizes computer applications, electronic email and MS Office applications Provides support to other areas of food services as directed by manager, supervisor or coordinator including delivery of food to patients, as needed Supports the vision, mission and values of the organization in all respects. Supports the Lean principles of continuous improvement with energy and enthusiasm, functioning as a champion of change. Provides and maintains a safe environment for caregivers, patients and guests. Conducts all activities with the highest standards of professionalism and confidentiality. Complies with all applicable laws, regulations, policies and procedures, supporting the organization's corporate integrity efforts by acting in an ethical and appropriate manner, reporting known or suspected violation of applicable rules, and cooperating fully with all organizational investigations and proceedings. Delivers customer service and/or patient care in a manner that promotes goodwill, is timely, efficient and accurate. May perform additional duties of similar complexity within the organization, as required or assigned. EDUCATION Required: N/A Preferred: High School Diploma or equivalent LICENSURE/CERTIFICATION/REGISTRATION Required: Current Deschutes County Food Handlers Card or ServSafe Food Handler Certification Preferred: ServSafe Manager Certification EXPERIENCE Required: 2 years previous culinary experience or, Associate's degree in a related culinary field or, Culinary certificate and 1 year of culinary experience. Excellent organizational skills, written and oral communication and customer service skills, particularly in dealing with stressful, fast paced environment Preferred: At least 1 year of high volume and line cooking experience. PERSONAL PROTECTIVE EQUIPMENT Must be able to wear appropriate Personal Protective Equipment (PPE) required to perform the job safely. ADDITIONAL POSITION INFORMATION: Possess basic arithmetic skills Must have solid communication skills and strong interpersonal and collaborative skills Ability to multitask and work independently in patient line pantry and café. Intermediate knowledge of food service routines, food safety and handling Basic to intermediate ability and experience in computer applications, electronic email and MS Office applications PHYSICAL REQUIREMENTS: Continually (75% or more): Standing and walking, lifting/carrying/pushing or pulling 1-10 pounds, grasping/squeezing. Frequently (50%): Bending, stooping/kneeling/crouching, climbing stairs, lifting/carrying/pushing or pulling 11-25 pounds. Occasionally (25%):, reaching overhead, lifting/carrying/pushing or pulling 25-50 pounds, , using clear and audible speaking voice and ability to hear normal speech level. Rarely (10%): Sitting, Climbing ladder/step-stool, Keyboard operation. Never (0%): Operation of a motor vehicle, Ability to hear whispered speech level. Exposure to Elemental Factors Occasionally (25%): Heat, cold, wet/slippery area, noise, dust, vibration, chemical solution, uneven surface. Blood-Borne Pathogen (BBP) Exposure Category Risk for Exposure to BBP . Schedule Weekly Hours: 0 Caregiver Type: Relief Shift: Variable (United States of America) Is Exempt Position? No Job Family: PREPARER Scheduled Days of the Week: Variable Shift Start & End Time:

Job Details Indian Head Casino - Warm Springs, OR $16.00 Description Prepare high quality food to order for guests based on established guidelines. Responsible for proper set up and break down of cooking line, according to business. Prep all pantry line items i.e. salads, sandwiches, desserts, stocks all dressing and cold sauces in a quality and timely manner Qualifications Skills/Experience Preferred two years Practical Experience Education HS Diploma/GED Preferred Certificates/Licenses Oregon Food Handlers Card

Prepare high quality food to order for guests based on established guidelines. Responsible for proper set up and break down of cooking line, according to business. Prep all pantry line items i.e. salads, sandwiches, desserts, stocks all dressing and cold sauces in a quality and timely manner Qualifications Skills/Experience Preferred two years Practical Experience Education HS Diploma/GED Preferred Certificates/Licenses Oregon Food Handlers Card

Details Information Department Housing & Dining Srvcs (LCH) Classification Title Cook 2 Job Title Cook 2 Pool - 2024/2025 Appointment Type Classified Staff Benefits Eligible Dependent: Hours Worked/Duration Remote or Hybrid option? Employment Category Regular Job Summary This recruitment will be used to fill future full-time and part-time Cook 2 positions at OSU -Cascades. These positions will be located in Bend, Oregon. The Cook 2 position at OSU -Cascades is responsible for coordinating the production and preparation of high-quality, nutritious meals in a volume dining facility that serves students, faculty, and staff. This role ensures that food is prepared according to standardized recipes, with attention to dietary preferences, nutrition, and local sustainability practices. The Cook 2 supervises and trains student workers and lower-level staff, maintains inventory, adheres to safety and sanitation guidelines, and contributes to a positive dining experience. By upholding the dining service's commitment to health and wellness, this position plays a key role in supporting the university's mission of providing an inclusive and community oriented dining environment. Why OSU? Working for Oregon State University is so much more than a job! Oregon State University is a dynamic community of dreamers, doers, problem-solvers and change-makers. We don't wait for challenges to present themselves - we seek them out and take them on. We welcome students, faculty and staff from every background and perspective into a community where everyone feels seen and heard. We have deep-rooted mindfulness for the natural world and all who depend on it, and together, we apply knowledge, tools and skills to build a better future for all. FACTS : -Top 1.4% university in the world -More research funding than all public universities in Oregon combined -1 of 3 land, sea, space and sun grant universities in the U.S. -2 campuses, 11 colleges, 12 experiment stations, and Extension programs in all 36 counties -7cultural resource centers (********************************************************************** that offer education, celebration and belonging for everyone -100+ undergraduate degree programs, 80+ graduate degrees plus hundreds of minor options and certificates -35k+ students including more than 2.3k international students and 10k students of color -217k+ alumni worldwide -For more interesting facts about OSU visit:***************************** Locations: Oregon State has a statewide presence with campuses in Corvallis and Bend, the OSU Portland Center and the Hatfield Marine Science Center on the Pacific Coast in Newport. Oregon State's beautiful, historic and state-of-the-art main campus is located in one of America's best college towns. Corvallis is located close to the Pacific Ocean, the Cascade mountains and Oregon wine country. Nestled in the heart of the Willamette Valley, this beautiful city offers miles of mountain biking and hiking trails, a river perfect for boating or kayaking and an eclectic downtown featuring local cuisine, popular events and performances. Total Rewards Package: Oregon State University offers acomprehensive benefits package (********************************************************* with benefits eligible positions that is designed to meet the needs of employees and their families including: -Medical, Dental, Vision and Basic Life. OSU pays 95% of premiums for you and your eligible dependents. -Free confidential mental health and emotional support services, and counseling resources. -Retirement savings paid by the university. -A generous paid leave package, including holidays, vacation and sick leave. -Tuition reduction benefits for you or your qualifying dependents at OSU or the additional six Oregon Public Universities. -Robust Work Life programs including Dual Career assistance resources, flexible work arrangements, a Family Resource Center, Affinity Groups and an Employee Assistance Program. -Optional lifestyle benefits such as pet, accident, and critical illness insurance, giving you peace of mind and the support you need to thrive in all aspects of your life. Future and current OSU employees can use the Benefits Calculator (********************************************************************** to learn more about the full value of the benefits provided at OSU . Key Responsibilities Meal Preparation (50%) + Prepare and produce high-quality, nutritious meals following standardized recipes and menu specifications. + Modify recipes as needed based on instructions from the Sous Chef or Chef de Cuisine. + Perform prep work including washing, peeling, cutting, and seeding fruits and vegetables. + Weigh and measure ingredients for menu items according to recipe guidelines. + Ensure that serving stations are well-stocked and that meals are ready for service in a timely manner. + Prepare packaged meals for grab-and-go services. + Operate food production equipment, following established safety protocols and operating procedures. Sanitation and Safety (20%) + Follow safe food handling procedures to ensure the safety and quality of food prepared, including temperature documentation. + Remove unappetizing food products and manage waste according to procedures. + Oversee that student workers maintain proper sanitation and safety practices in food prep areas. + Ensure compliance with OSU -Cascades, state, and county sanitation guidelines. Customer Service (15%) + Provide an exceptional dining experience by offering friendly, efficient, and knowledgeable service to all customers. + Resolve any customer concerns promptly and relay information to the supervisor as needed. + Contribute to a welcoming and inclusive dining environment. Student Worker Instruction (10%) + Instruct student workers in food preparation methods, safety protocols, and kitchen procedures. + Assess and advise the supervisor on the performance of student workers. + Provide training to ensure proper handling of food and equipment, and guide students in cooking tasks. Other Duties (5%) + Perform additional tasks as assigned by the supervisor. + Assist with inventory management and requisitioning supplies when necessary. + Participate in special events or catering services as needed. What We Require Two years of cooking experience in an institution or commercial firm serving complete meals; OR an Associate's degree in Food Service Management, Foods and Hospitality Service, or a directly-related field. What You Will Need + Knowledge of large quantity food preparation techniques, with the ability to adapt recipes and cooking methods for institutional settings. + Experience in safe and sanitary food handling, preparation, and storage, ensuring compliance with food safety standards. + Experience working with commercial kitchen equipment, including grills, fryers, knives, slicing machines, mixers, ovens, and steam kettles. + Ability to follow instructions and maintain organization in a fast-paced environment. + Demonstrated passion for food and the food service industry, with a commitment to quality and customer service. + Professional oral and non-verbal communication skills for interacting with team members, students, and customers. + Valid Food Handler's certificate required within 30 days of employment, with the ability to maintain certification throughout service with OSU -Cascades. + Experience as a lead worker, with the ability to train and direct other employees, including student workers, in food preparation and safety procedures. + Experience in a retail food environment, with a focus on customer service and meeting the needs of diverse dietary preferences and nutritional requirements. + Demonstrated knowledge of food allergens and special dietary needs, with the ability to adapt meals accordingly. + Experience working in a team-based environment, with the ability to collaborate effectively with diverse groups. This position is designated as a critical or security-sensitive position; therefore, the incumbent must successfully complete a Criminal History Check and be determined to be position qualified as per OSU Standard 576-055-0000 et seq. Incumbents are required to self-report convictions and those in Youth Programs may have additional Criminal History Checks every 24 months. Offers of employment are contingent upon meeting all minimum qualifications including the Criminal History Check Requirement. What We Would Like You to Have + Experience in exhibition cooking or preparing various global cuisines. + Experience in catering services, including managing events of varying sizes. + Experience providing leadership in a fast-paced kitchen environment, helping to improve efficiency and food quality. Working Conditions / Work Schedule The Cook 2 position is based in an institutional kitchen environment, which requires physical activity and the ability to work in varying conditions. The role involves extended periods of standing on hard floors, working with commercial kitchen equipment, and frequent exposure to fluctuating work flow, temperature, and noise levels. The position requires the ability to lift, carry, push, and pull objects weighing up to 50 pounds. The work schedule is flexible and requires availability during weekends, evenings, and occasional holidays to meet operational needs. The position is part of a seven-day-a-week operation, and the incumbent must be prepared to work nonstandard hours as required by the dining services schedule. The position is deemed essential, meaning the employee must report to work during inclement weather or other university closures, ensuring continued service in all conditions. The physically demanding nature of the job, combined with the need for flexibility in work hours, makes this a dynamic and fast-paced role. Pay Method Hourly Pay Period 16th - 15th of the following month Pay Date Last working day of the month Min Salary $18.16 Max Salary $26.97 Link to Position Description ********************************************************** Posting Detail Information Posting Number P05083CT Number of Vacancies Varies Anticipated Appointment Begin Date 12/20/2024 Anticipated Appointment End Date Posting Date 12/11/2024 Full Consideration Date Closing Date 06/15/2025 Indicate how you intend to recruit for this search Competitive / External - open to ALL qualified applicants Special Instructions to Applicants Applications will be reviewed based on the information submitted on the employment profile with education and work history along with any other requested documentation i.e. posting specific question responses, transcripts, etc.Your profile MUST clearly show how you meet the minimum/required qualifications for the position.Resumes are NOT accepted at the application stage for this position. Cover letters are optional for this position and will not be used for evaluating your qualifications. Equivalent required experience is based on full-time equivalent (40 hours per week). PLEASE NOTE :If you have volunteer experience relevant to this position, please include in the Employment History section and note length of time, average number of hours per week and major duties. Typically, the starting salary is at the lower end of the salary range. For additional information please contact: Rodney Garrison ******************************* ************ We are an Equal Opportunity Employer, including disability, protected veteran, and other protected status. OSU will conduct a review of the National Sex Offender Public website prior to hire. OSU is a fair chance employer committed to inclusive hiring. We encourage applications from candidates who bring a wide range of lived experience including involvement with the justice system. This job has "critical or security-sensitive" responsibilities. If you are selected as a finalist, your initial job offer will be contingent upon the results of a job-related pre-employment check (such as a background check, motor vehicle history check, sexual misconduct reference check, etc.). Background check results do not automatically disqualify a candidate. Take a look at our Background Checks (***************************************************** website including thefor candidates (********************************************** section for more details. If you have questions or concerns about the pre-employment check, please contact OSU's Employee and Labor Relations team ************************************. In order to maintain an active status within this pool, applicants will need to reapply annually. Applicants should review their Employment Profile with Education/Employment History carefully and make any updates BEFORE reapplying. Supplemental Questions Read More at: ******************************************** OSU commits to inclusive excellence by advancing equity and diversity in all that we do. We are an Affirmative Action/Equal Opportunity employer, and particularly encourage applications from members of historically underrepresented racial/ethnic groups, women, individuals with disabilities, veterans, LGBTQ community members, and others who demonstrate the ability to help us achieve our vision of a diverse and inclusive community.

Join the team and be part of the Top 100 Best Companies to Work for in Oregon! Our Lodge Kitchen is looking to hire a full-time, year-round Cook II. The Cook II will assist with promoting and facilitating a professional interactive role in our established culinary department. This position is responsible for cooking, preparing, and garnishing all hot food and cold food for Restaurants, Amenities, Room Service, Banquets, Sunday Brunch and all Catered events. The Cook III will assist to maintain 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 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 To lead by example, support and demonstrate strong leadership in the kitchen Assist in daily production of Restaurants, Banquet, and Outlet menus 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 Properly label and date all products to ensure safekeeping and sanitation 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 takes action to correct any irregularities Ensures food, garnishes and plate presentations are adhered to standard 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 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 Monitor and maintain cleanliness, sanitation, and organization of assigned work areas 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 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 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. Acts with responsibility towards all company property, supplies and equipment Reports to work on time as designated by posted schedule Maintains a professional appearance. Follows all Sunriver Resort dress code standards. Remains alert, courteous and helpful to the guests and colleagues at all times Performs other duties as assigned Qualifications High school education required Culinary school degree of equivalent experience required Three to five years culinary experience in a high volume quality culinary operation preferred Prior supervisory experience preferred

Join our team at Regency Village at Bend as a Dietary Aid/Cook and play an integral role in creating exceptional culinary experiences for our residents. If you are passionate about food, teamwork and making a difference in the lives of our seniors through great food and amazing service, this is the job for you!As a cook, you will prepare and serve meals, oversee foodservice operation, and ensures adequate food and supplies are available.You will: Prepare and serve food to residents within the scheduled timeframe. Follow menu cycle, noting changes or substitutions made on proper form Clean and maintains a neat, safe working environment, including the kitchen and food service areas Comply with state sanitation codes Maintain inventory control, places food orders, verifies that items are received appropriately, and restock appropriately Ensure that resident food preferences are known and followed You Currently: Can obtain Food Handler's card. Meet all mandatory health requirements by State regulations Typical candidates have one year of cooking experience. Read, write, speak and understand English. Our Benefits: Medical / Dental / Vision Insurance Prescription Drug Coverage Paid Time Off (PTO) Paid Life Insurance Employee Assistance Program (EAP) Employee Discounts (movies, restaurants, gifts, & more) 401-K We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender, gender identity or expression, or veteran status. We are proud to be an equal opportunity workplace. We are Regency Village at Bend, centrally located in beautiful Bend, OR. We are a retirement and assisted living community providing each individual compassionate care in a nurturing environment. We are looking for caring and compassionate individuals to join our team.

Typical pay range: $20.80 - $26.00 Relief Differential - 15% Swing Shift Differential - $2.50/hr Night Shift Differential - $5.50/hr Weekend Differential - $2.00/hr ST. CHARLES HEALTH SYSTEM JOB DESCRIPTION TITLE: Cook 2 Executive Chef / Food Services Supervisor DEPARTMENT: Food Services DATE LAST REVIEWED: November 27, 2022 OUR VISION: Creating America's healthiest community, together OUR MISSION: In the spirit of love and compassion, better health, better care, better value OUR VALUES: Accountability, Caring and Teamwork DEPARTMENTAL SUMMARY: The Food Services Department is a high-volume service department that provides food and beverage services including patient room service and café. POSITION OVERVIEW: The Cook 2 will prepare foods for patient line pantry and café according to standardized recipes, established policies and procedures. In addition, this position will ensure the safe and efficient production and storage of all food items using established food preparation techniques. This position does not directly supervise any other caregivers. ESSENTIAL FUNCTIONS AND DUTIES: Prepares food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. Follows recipe cards, as well as production, portion, and presentation standards. Prepares a wide variety of daily food items for patient room service and café utilizing standard recipes. Utilizes food cooking techniques such as braising, roasting, sautéing, frying and grilling. Completes mis en place and set-up station for breakfast, lunch, and/or dinner service. Maintains clean and organized work areas, including work surfaces, floors, walls and equipment in compliance with St. Charles Health System standards and Oregon Food Sanitation standards. Operates, maintains and properly cleans standard kitchen equipment including commercial mixers, blenders, food processors, slicers, knives, ovens, fryers, grills and other equipment in a manner that creates efficiency and high-quality food items. Dates all food containers and rotate as per policies, properly following the guidelines of the health department food code Checks pars for shift use, determine necessary preparation, freezer pull and line set up. Monitors inventory of food products to reduce overall costs and maximize utilization of space, ensuring adequate supplies are on hand for all cooking needs. Returns all food items not used to designated storage areas, being sure to cover/date all perishables. Ensures appropriate supply of food items are prepared each day. Assists in setting up plans and actions to correct any food cost problems; control food waste, loss and usage. Implements steps to correct quality issues and ensure the highest quality of food items are always available. Monitors quality and customer feedback/requests of food items. Establishes and maintains strong relationships and communication with all food service caregivers to ensure all food items are meeting the needs of room service and café. Accurately interprets weights, measures and pricing. Maintains basic understanding of health codes and knife work. Utilizes computer applications, electronic email and MS Office applications. Provides support to other areas of food services as directed by manager, supervisor or coordinator including delivery of food to patients, as needed Supports the vision, mission and values of the organization in all respects. Supports the Lean principles of continuous improvement with energy and enthusiasm, functioning as a champion of change. Provides and maintains a safe environment for caregivers, patients and guests. Conducts all activities with the highest standards of professionalism and confidentiality. Complies with all applicable laws, regulations, policies and procedures, supporting the organization's corporate integrity efforts by acting in an ethical and appropriate manner, reporting known or suspected violation of applicable rules, and cooperating fully with all organizational investigations and proceedings. Delivers customer service and/or patient care in a manner that promotes goodwill, is timely, efficient and accurate. May perform additional duties of similar complexity within the organization, as required or assigned. EDUCATION Required: N/A Preferred: High School Diploma or equivalent LICENSURE/CERTIFICATION/REGISTRATION Required: Current Deschutes County Food Handlers Card or ServSafe Food Handler Certification Preferred: N/A EXPERIENCE Required: 2 years previous culinary experience or, Associate's degree in a related culinary field or, Culinary certificate and 1 year of culinary experience. Excellent organizational skills, written and oral communication and customer service skills, particularly in dealing with stressful, fast paced environment Preferred: At least 1 year of high volume and line cooking experience. PERSONAL PROTECTIVE EQUIPMENT Must be able to wear appropriate Personal Protective Equipment (PPE) required to perform the job safely. ADDITIONAL POSITION INFORMATION: Possess basic arithmetic skills Must have solid communication skills and strong interpersonal and collaborative skills Ability to multitask and work independently in patient line pantry and café. Intermediate knowledge of food service routines, food safety and handling Basic to intermediate ability and experience in computer applications, electronic email and MS Office applications PHYSICAL REQUIREMENTS: Continually (75% or more): Standing and walking, lifting/carrying/pushing or pulling 1-10 pounds, grasping/squeezing. Frequently (50%): Bending, stooping/kneeling/crouching, climbing stairs, lifting/carrying/pushing or pulling 11-25 pounds. Occasionally (25%):, reaching overhead, lifting/carrying/pushing or pulling 25-50 pounds, , using clear and audible speaking voice and ability to hear normal speech level. Rarely (10%): Sitting, Climbing ladder/step-stool, Keyboard operation. Never (0%): Operation of a motor vehicle, Ability to hear whispered speech level. Exposure to Elemental Factors Occasionally (25%): Heat, cold, wet/slippery area, noise, dust, vibration, chemical solution, uneven surface. Blood-Borne Pathogen (BBP) Exposure Category Risk for Exposure to BBP . Schedule Weekly Hours: 0 Caregiver Type: Relief Shift: Variable (United States of America) Is Exempt Position? No Job Family: PREPARER Scheduled Days of the Week: Variable with Call Shift Start & End Time: 5:30 - 2:00 or 11:30 - 20:00

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 as well as amazing benefits including but not limited Health Insurance, 401k with company match, paid time off, and much much more!!! The Cook is responsible for cooking, preparing, and garnishing all hot food and cold food for Restaurants, Amenities, Room Service, Banquets, Sunday Brunch and all Catered events. The Cook I will assist to maintain the AAA Four Diamond Standards. The Cook will always conduct themselves in a manner which 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 and for exemplifying the Sunriver Resort Culture as well as promoting Sunriver Resort as both the Destination and Employer of Choice! Responsibilities Assist in the daily production of Restaurants, banquets, room service and 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 Qualifications High school education preferred 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 Ability to work a flexible schedule that may include evenings, weekends and holidays

Join the team and be part of the Top 100 Best Companies to Work for in Oregon! Our Lodge Kitchen is looking to hire a full-time, year-round Cook II. The Cook II will assist with promoting and facilitating a professional interactive role in our established culinary department. This position is responsible for cooking, preparing, and garnishing all hot food and cold food for Restaurants, Amenities, Room Service, Banquets, Sunday Brunch and all Catered events. The Cook III will assist to maintain 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 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 To lead by example, support and demonstrate strong leadership in the kitchen Assist in daily production of Restaurants, Banquet, and Outlet menus 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 Properly label and date all products to ensure safekeeping and sanitation 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 takes action to correct any irregularities Ensures food, garnishes and plate presentations are adhered to standard 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 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 Monitor and maintain cleanliness, sanitation, and organization of assigned work areas 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 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 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. Acts with responsibility towards all company property, supplies and equipment Reports to work on time as designated by posted schedule Maintains a professional appearance. Follows all Sunriver Resort dress code standards. Remains alert, courteous and helpful to the guests and colleagues at all times Performs other duties as assigned Qualifications High school education required Culinary school degree of equivalent experience required Three to five years culinary experience in a high volume quality culinary operation preferred Prior supervisory experience preferred