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Job Information

Hyatt Sunriver Resort Carson%27s American Kitchen Cook III in SUNRIVER, Oregon

Description:
// //To 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.

ESSENTIAL JOB FUNCTIONS:

  • 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 / / /

/

Qualifications:
// EXPERIENCE & EDUCATION: * 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

JOB REQUIRMENTS: * 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 accurately follow instructions, both verbally and written * 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 be a positive example for team * Must be professional in appearance and demeanor * Must be able to work under pressure * Must be able to work in a fast paced environment * Must have excellent listening skills * Must always ensure a teamwork environment * Ability to work a flexible schedule that may include evenings, weekends and holidays * Must have the ability to deal effectively and interact well with the guests and associates * Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner * Must have a passion for creating an exceptional experience for all guests

WORKING CONDITIONS: * While primarily an indoor job, must be able to work at outdoor locations on occasion, walking on uneven surfaces; * Must be able to work in either hot or cold conditions * Must be able to stand on feet and walk throughout the day * Must be able to frequently lift and carry up to 25 lbs. & occasionally lift, carry, push & pull up to 50 lbs; * Must be able to perform simple grasping, fine manipulation, reaching and repetitive hand & arm movements constantly; squeezing and overhead reaching occasionally * Must be able to twist and bend frequently, and squat occasionally //

Primary Location: US-Oregon-Sunriver
Organization: Sunriver Resort
Pay Basis: Hourly
Job Level: Seasonal
Job: Culinary
Req ID: SUN000280

Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.

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