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, 16 paid days off, 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!

• The Fundamentals Cook is 1,000 hours of hands-on-learning
• The Culinarian program is a competency-based program that includes 2,000 hours of on-the-job learning
• The Sous Chef program is a hybrid-based program that includes 4,000-6,000 hours of on-the-job learning

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!

• 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.
• 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
• 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
• Maintains an up to date working knowledge of all resort amenities as well as any special events