Chef

OVERVIEW

A Lead Cook chooses high standards as a guiding principle every day. They cultivate a culture of authentic hospitality for their fellow team members and recognize that they must lead by example. They help oversee the daily operations of the kitchen. Their responsibilities revolve around prepping and cooking food for our guests with genuine hospitality, speed, and accuracy, maintaining the kitchen and surrounding area, as well as the opening and closing of the operation, ordering, receiving, and stocking of food and related items.

JOB DUTIES

• Promotes and represents the F&B amenities, as well as the resort, in a positive manner.
• Provides friendly, quality, and genuine hospitality to each guest.
• Takes food inventory and prepares orders for F&B Manager.
• Ensures invoices are checked against deliveries and forwarded with money and receipts to the office daily; oversees the daily deposits and assists with reconciliation.
• Responsible for opening and closing the restaurant facility.
• Prepares food ordered for restaurant and bar customers using a variety of kitchen equipment (grills, ovens, fryers, meat slicers, food processors, etc.).
• Prepares food throughout the day as needed, anticipating, and reacting to guest volume accurately, neatly, and in a timely fashion.
• Follows recipes accurately while maintaining food and beverage preparation processes.
• Demonstrates knowledge of menu and offerings, including dietary and allergen guidelines.
• Performs shift opening, side work, closing duties such as starting equipment and cleaning of refrigeration units, fryers, grills, and surrounding area, as well as other kitchen equipment.
• Stocks and replenishes food, beverages, paper products, and utensils as needed.
• Other duties as assigned.
• Maintains kitchen/cooking areas and ensures equipment and food storage areas are clean, sanitary, and organized as required by the Health Department Rules and Regulations. Reports any kitchen equipment or maintenance issues to the F&B Manager.

REQUIREMENTS

• High School Education (some HS education required)
• 6 months previous kitchen experience
• Innate desire to provide the very best guest experience
• Follow instruction for recipes and sanitation guidelines
• Excellent guest service, teamwork, and communication skills
• Ability to maintain a professional resort image, including cleanliness and appearance standards

PERKS & BENEFITS

At Sun Outdoors, you will be part of an industry-leading organization where you will be challenged, inspired, rewarded and transformed. We place a high priority on our team members, and this is a big part of what sets us apart. We will ask you to give us your very best every day, and will challenge you with interesting work, stretch assignments, a collaborative and supportive work environment and plenty of learning and growth. In exchange, we will reward you with an award-winning work environment and awesome perks!

• Online access to view and update personal information, review paystubs, annual T4s, and more
• Participation in company-wide SunRewards program
• Team Member Perks & Benefits Program with hundreds of discounts on things like mobile phone service, travel, retail, and more
• Get paid daily with DailyPay
• Access to hundreds of online learning modules via Sun University
• Vacation RV site rent discounts at Sun Outdoors locations nationwide