PREP COOK

Position:  Restaurant Cook, Line or Prep Cooks – Talon Grill

Full-Time Core and Part-Time Core, Available Immediately

Hourly Wage DOQ:  Prep/Line Cooks $ 15.00 to $ 18.00 per hour

Restaurant Full-Line Cook $ 18.00 to $ 21.00 per hour

Full Job Description

The Resort at Eagle Point is currently seeking experienced and enthusiastic Restaurant Full-Line Cooks, Line Cooks, or Prep Cooks to work full or part time in the Talon Grill to prepare food.  This position reports to the Executive Chef.  The Line Cooks are responsible for preparing and cooking food in multiple stations in the Kitchen.  Qualified candidates will possess a true passion for service with experience in food preparation and handling, pre-cooking for carry-out, and banquet services.  Candidates must be genuine, self-driven, detail-oriented, strong communicators and able to work independently as well as in a cooperative team environment.

The Resort at Eagle Point offers exceptional training, competitive wages, golf and range privileges, employee shift meals, as well as advancement opportunities as the resort continues to grow and expand services between Oregon and Washington.  The Resort at Eagle Point team is committed to serving as a community partner with our members, guests, City, and HOAs.  Compensation for this position is commensurate with education and experience.

Responsibilities will include:

• Our cooks are responsible for delivering food that is delicious and cooked to the specifications of the customer.

• They ensure ingredients and final products are served fresh and safe,

• They follow recipes, including measuring, weighing and mixing ingredients,

• Bake, grill, steam, smoke, and boil meats, vegetables, fish, poultry and other foods

• Present, garnish and arrange final dishes

• Occasionally serve food

• Maintain a clean and safe work area, including handling utensils, equipment and dishes

• Handle and store ingredients and food

• Maintain food safety and sanitation standards

• Preparing and cooking food in a various or multiple stations,

• Work with servers to ensure that orders are completed according to request and on time

• Washing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shifts,

• Ensure that the kitchen procedures meet hygiene and food safety standards and regulations,

• Serving at restaurant and banquet kitchen functions requiring a chef or cook,

• Taking a physical inventory of specific food items,

• Providing support to other kitchen staff,

• Supervising and training junior kitchen staff,

• Additional tasks and duties as may be assigned Executive Chef

Job Type: Part and Full-Time positions are available.  Work hours are scheduled in advance for daily work but may include early mornings, late evenings, weekends, and holidays. Typically 30-40 hours a week year-around.

Supplemental Pay: Include participation in Gratuities on Banquets and Daily Service

Benefits:  Commensurate with Part-Time Core employee status

Education:

Experience in a restaurant with beginning duties and progressing to line cook, or other food service disciplines under direction of a Chef. Attendance at a community college, technical schools, culinary art schools or 4-year colleges to complete programs related to cooking are encouraged but not required.

Experience:  Restaurant Experience: 2 year

Skills:  Must have a genuine passion for food with skills such as:

• Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness

• Ability to work as part of a team, collaborating on complex dishes

• Interpersonal skills to interact with a variety of other people, such as waitstaff, dishwashers, management and sometimes customers

• Calm demeanor to work in a high-stress, fast-paced environment

• Accountability for the dishes they prepare measuring up to the expectations of management and customers alike

• Comprehension and organization to follow direct orders and recipes and to correctly prepare dishes to the standards of the restaurant

• Manual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting and dicing

• Ability to stand in one place for hours at a time, handle extreme heat and work shifts

• Attention to detail, chefs must execute recipes with the most delicious flavoring

• Organization skills, as kitchens are busy and stressful, and cooks need to keep their work environment tidy and clean

Required License/Certification:  Food Handler Certification Required and OLCC License a plus

 Interested candidates should submit a cover letter and résumé to the Food & Beverage Director  for consideration.