The Cook 3 prepares and produces breakfast, lunch, and dinner food items according to guest orders.
Working all stations on line (grill, saute, cold line), prepare food items following recipe cards, as well as production, portion, and presentation standards.
Complete mise en place and set-up station for breakfast, lunch, and/or dinner service.
Safely operate, maintain and clean kitchen equipment.
Date and rotate food containers; check pars for shift use; assist in planning and correcting food cost problems; control food waste, loss and usage.
At least 1 year of professional cooking experience, preferably in a luxury hotel or resort.
Ability to operate, maintain, and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
Excellent personal presentation and interpersonal skills.
Proficient knife skills.
Strong time management skills: ability to multi-task, set priorities, and adjust to changing conditions. Willing to work in a fast-paced environment.
Excellent communication and interpersonal skills; ability to work closely with other departments and communicate clearly and effectively with colleagues and guests.
Ability to lift, carry, and move up to 70 lbs.
Competitive salary, wages, and a comprehensive benefits package
Excellent training and development opportunities
Complimentary accommodation at other Four Seasons hotels and resorts
Complimentary dry cleaning for employee uniforms
Complimentary employee meals
This position requires the flexibility to work a diverse schedule encompassing days, evenings, weekends, and holidays
US work authorization is required.
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