OTHER

FEED

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In conjunction with the Executive Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities. • Control food cost by training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant, and steward employees on how to handle leftover food items.

YEAR

Love What You Do, Everyday. Picture this: Going to work and stepping into 1800 acres of natural beauty, amid the rolling hills and rugged high desert of Central Oregon. Each day, you're surrounded by panoramic views of the towering Cascade Peaks while being a part of a passionate, award-winning hospitality team. Working alongside other top-of-their-game individuals, you'll be dedicated to delivering, creating, and celebrating extraordinary guest experiences in an awe-inspiring setting. The Perks The views are pretty incredible. So are the people who work here. Our team truly is the heart and soul of Brasada Ranch, and they're the reason we are ranked as the #8 Best Resort in the United States by Conde Nast Traveler'. We know our people are instrumental to our success, so we offer competitive pay, great staff perks, and a culture that encourages fulfillment at work and in life. That's why Brasada Ranch is proud to offer our employees the following benefits: Medical, Dental and Vision company sponsored benefit package available to full-time employees Relocation package available that includes up to $3k in expenses and up to 30 days stay on property to assist with transition 401k with company match Tuition reimbursement program Free golf privileges Seasonal Family Pass to the athletic center Employee discounts at all restaurants, spa services, and retail One complimentary trail ride with Brasada Trails Flex-Rewards Reimbursement Program valued up to $600 annually that increases every year on your Brasada anniversary.Not to mention, a variety of company-wide celebrations, like our end-of-season bash, holiday party, and scramble golf tournament/BBQ. Plus, a few generous raffles thrown in for good measure. Role DescriptionThe Banquet Chef is responsible for planning, organizing, and directing the work of all employees in the Banquet kitchen. In addition, will assist the Executive Chef in all aspects of day-to-day operations of the culinary department. It will include the development of all catering menus and execution of the banquet culinary department. The Banquet Chef will maintain a high level of performance consistent with the standards set in place by the Executive Chef. Guest satisfaction in our catered events revolves around inspiring plating styles, high quality ingredients, and excellent execution. The Banquet Chef is expected to meet or exceed these expectations.You must have a passion for the culinary arts to be successful in this position. We are seeking a candidate that is looking to bring their knowledge, creativity, and experience to help bring our catering program to new heights. We have a proud reputation of consistently producing the highest quality dishes and our Banquet Chef will be instrumental in continuing and improving that reputation. Our Banquet Chef will be a leader of our banquet cooks and will help provide motivation to the entire staff and provide recognition once that expectation is fulfilled. It is important that the successful candidate be driven to advance their knowledge and perfect their craft through the leadership and mentoring of the Executive Chef.General Responsibilities• Comply with Standards of Service and assist in assuring the same from all kitchen employees.• Manages the day-to-day operation of the banquet department, coordinate food production schedules and ensure highest level of food quality, taste, and presentation.• Participate in actual food preparation, produce consistent high-quality food, taste and presentation, and execute events timely and consistently. • Willing to work in varying culinary departments depending on season and business demand. • Control food cost by training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant, and steward employees on how to handle leftover food items.• Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards. • In conjunction with the Executive Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities.• Establish and require strict adherence to health department and hotel sanitation and food handling guidelines • Develop custom menus for groups and special events that are appropriate in a high-end resort in Central Oregon leveraging access to local farms and artisanal producers. Ensure adherence to recipes and product specifications. Train kitchen staff on all new menus. • Maintain effective communication and partnership with all departments of the resort.• Maintain effective working relationship with food and beverage management, staff, and hotel departments.• Complete daily food orders based upon scheduled banquet events and projected levels of business. · Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection. · Perform additional responsibilities and duties as assigned.  Skills / Traits· Five years or more of progressive hotel Culinary and Banquet/ Events experience. · Experience within a Forbes/AAA Four Star/Diamond resort/hotel/club is preferred. · Expert understanding of professional cooking and knife handling skills. · Expert understanding and knowledge of safety, sanitation, and food handling procedures.· Previous kitchen management/supervisory experience required. · Professional communication skills are required.· Ability to take direction and work in a team environment.· Ability to work calmly and effectively under pressure.· Must have problem solving abilities, be self-motivated and organized. · Commitment to quality service, and food and beverage knowledge.· Must be able to work nights, weekends, and some holidays.· Food Handlers Card Required Job Posted by ApplicantPro

Brasada Ranch

Banquet Chef

Bash Scripting

Calendar Management

Catering Services

Communication Skills

Cook Dishes

Cost Control

Culinary Operations

Financial Trend Analysis

Food Flavor

Food Production

Food Quality

Food and Beverage Industry

Health Department

Leadership

Maintain Compliance

Mentoring

Menu Development

Organizational Skills

People Management

Plating Processes

Problem Solving Skills

Production Schedule

Reimbursement

Restaurant

Retail

Sanitation

Set Goals

Spa Services

Staff Training

Team Player

Time Management

Talent Acquisition

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! Ensures portion necessities and portion control for all food functions are recipes, especially high cost items.

Overview:
Sunriver Resort has partnered with The American Culinary Federation Education Foundation, to provide an amazing opportunity to become a certified Sous Chef.  The American Culinary Federation Education Foundation (ACFEF) apprenticeship training program has been designed to provide future culinarians entering the workplace with comprehensive training in the practical and theoretical aspects of work required in a highly skilled profession. This is a 4 year education program with no tuition or testing or certification fees. Truly get paid to learn and enjoy the iconic setting of Sunriver Resort, full benefits, fun Workperks, and a great starting wage! This program requires no previous experience and has promotions built into it! If you have ever considered the culinary field but don’t know where to start please apply now! All you need is a professional attitude and a passion for food!<ul><li>The Fundamentals Cook is 1,000 hours of hands-on-learning</li><li>The Culinarian program is a competency-based program that includes 2,000 hours of on-the-job learning</li><li>The Sous Chef program is a hybrid-based program that includes 4,000-6,000 hours of on-the-job learning</li></ul> 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:
<ul><li style="margin-bottom:0.0001pt">Assist in the daily production of Restaurants, banquets, room service and outlet menus, as well as monitoring the day to day prep lists.</li><li style="margin-bottom:0.0001pt">Maintain and complete daily prep lists and tasks as assigned by supervisor.</li><li style="margin-bottom:0.0001pt">Properly label and date all products to ensure safekeeping and sanitation</li><li style="margin-bottom:0.0001pt">Apply basic knife skills required for preparation of hot and cold foods</li><li style="margin-bottom:0.0001pt">Produce recipes efficiently and consistently</li><li style="margin-bottom:0.0001pt">Ensures portion necessities and portion control for all food functions are recipes, especially high cost items</li><li style="margin-bottom:0.0001pt">Ability to work in a fast paced environment to perform duties under pressure and meet deadlines in a timely manner</li><li style="margin-bottom:0.0001pt">Hearing and visual ability to observe and detect signs of emergency situations</li><li style="margin-bottom:0.0001pt">Follow all HACCP guidelines</li><li style="margin-bottom:0.0001pt">Meet with Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance</li><li style="margin-bottom:0.0001pt">Maintains an up to date working knowledge of all resort amenities as well as any special events</li></ul>

Qualifications:
<ul><li>High school education preferred</li><li>At least one year kitchen/prep experience or one year of culinary school preferred</li><li>Must be a United States citizen or possess a valid work permit</li><li>Must have valid Food Handler’s card</li><li>Must be able to work with an around kitchen equipment</li><li>Must be able to work with and around a diverse group of food, seasonings, etc. </li><li>Ability to work a flexible schedule that may include evenings, weekends and holidays</li></ul>

Sunriver Resort

Culinary Apprentice - Become a Certified Sous Chef!

Banquet Services

Portion Control

Secondary School

United States Citizen

[AW]-iCims

ADAPTED_NOW

It is crucial that staff see youth and adults through a strengths-based lens and prioritize creating the best possible youth experience at all times, despite what challenges may arise at the staff level. Physical Demands (which can include bending, stooping, hiking, climbing and stretching) are: 5% Sitting, 45% Standing, 20% Walking, 30% Lifting/Carrying/Pushing/Pulling Pounds 5 -80 lbs.

<div>Position Title: Lead Cook Supervisor: Head Chef and Camp Manager Full Time: Typical days are 8 hours in length, with sessions that make for up to 10 straight days of work without a full day off. Each staff member will have at least 1 night off per session. Work Location: Sisters, OR Compensation: Salary/Rate of Pay: $150/day, with 1% increase for each year of experience working at Camp Caldera (not to exceed 7%) <ul><li>Training Rate: $75-150/day depending on whether meals are prepared </li><li>Room and board provided during days with programming; room only during non-programming days. A light dinner will be provided on staff arrival days. Brunch is served on the last day of each session. </li></ul>Position Description: At Caldera, the kitchen staff is a very important part of the Caldera Community and is welcome to participate in daily program activities when kitchen duties are complete. Lead Cook, Assistant Cook, and up to five Kitchen Assistants maintain Caldera s kitchen. Kitchen staff prepare meals that are healthy, delicious, and appealing to both youth and adults (roughly 100-120 each meal). The Lead Cook oversees all aspects of meal service including menu planning and ordering, food preparation and kitchen maintenance that adheres to industry safety standards, and management of kitchen staff. This person exercises strong leadership in scheduling, training, and supervising the kitchen team. Primary Duties and Responsibilities: MEAL SERVICE (80% OF TIME DEDICATED) <ul><li>Oversee all aspects of meal preparation, providing abundant meals on a tight budget; follow serving guidelines while being sensitive to youth who may be familiar with the concept of scarcity and feelings of hunger </li><li>Lead supervision, scheduling, and training of kitchen staff </li><li>Follow meal schedule determined by Camp Manager </li><li>Maintain a clean, healthy work environment </li></ul>KITCHEN MANAGEMENT (10% OF TIME DEDICATED) <ul><li>Oversee inventory and ordering of all food service items </li><li>Support Camp Manager with kitchen-related administrative duties as needed </li><li>Oversee and share dishwashing and cleaning duties </li></ul>CAMP SUPPORT (10% OF TIME DEDICATED) <ul><li>Alert supervisor to relevant camper issues </li><li>Promote program understanding and involvement through Caldera s goals and agreements, participation agreement, and responsibility process </li><li>Actively participate in all aspects of camp life including: camper orientation, community meetings, evening activities, campfire, free time, etc. </li><li>Model appropriate camper behavior at all times </li><li>Perform duties with consistency and integrity </li><li>Set and respect personal boundaries while acting as mentors, guides, and allies to campers </li><li>Oversee health and safety of charges in fire drills and emergency procedures </li><li>Maintain cleanliness of living and common areas and help with clean-up at the end of each session </li></ul></div><div>Requirements </div><div>Required Qualifications: <ul><li>Minimum two years experience working in a kitchen including food inventory, budgeting, and menu planning </li><li>Current Oregon Food Handler s Permit required (must attach copy) </li><li>Ability to set appropriate boundaries in a proactive and positive manner </li><li>Willingness to live in a camp setting and work irregular and long hours. Additionally, you must have the ability to deal with limited cell and internet service and daily exposure to outdoor factors such as sun, heat, bugs, bats, snakes, etc. </li><li>Prior experience in nutrition, and/or youth programming </li><li>Supervisory experience </li><li>Familiarity with anti-oppression frameworks and experience working with diverse staff and youth </li></ul> Job Requirements: <ul><li>Serve as mandatory reporter, working with Youth Impact Manager to report instances or suspicion of child abuse. Caldera has a zero tolerance policy around child abuse, and any negligence will result in immediate dismissal </li><li>Requires on-site living in shared staff quarters </li><li>Alcohol and drugs are not permitted on campus, even in personal living quarters. </li><li>Must be physically able to move around 116 acres of camp property with varied terrain </li><li>Must have visual, perceptual, and cognitive ability to recognize and respond quickly to health </li><li>and safety concerns of students and appropriately re-direct any behavior that is misaligned with Caldera agreements </li><li>Employees must carry out their duties regardless of inclement weather, which can include but is not limited to, heat, rain, wind, cold, and smoky or dusty conditions. </li><li>Moments of quiet and non-activity are few and spread out </li><li>Creating a cohesive staff environment round the clock can be challenging. It is crucial that staff see youth and adults through a strengths-based lens and prioritize creating the best possible youth experience at all times, despite what challenges may arise at the staff level </li><li>Physical Demands (which can include bending, stooping, hiking, climbing and stretching) are: 5% Sitting, 45% Standing, 20% Walking, 30% Lifting/Carrying/Pushing/Pulling Pounds 5 -80 lbs. </li></ul></div><div> </div>

Caldera

Camp Caldera Lead Cook

Administrative Skills

Budgeting

Emergency Procedures

Establish Priorities

Food Preparation

Food Services

Industry Standards

Internet/Online Service

Journalism

Lead Management

Menu Management

Nutrition

Physical Demands

Safety Standards

Safety/Work Safety

Team Lead/Manager

Poached

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Culinary Apprentice - Become a Certified Sous Chef!Sunriver Resort

Camp Caldera Lead CookCaldera

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