Restaurant Cook

Company Overview:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights, and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one, and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us, or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

Role and Responsibilities:

The Restaurant Cook plays a crucial role in delivering an exceptional guest experience by preparing food orders accurately and promptly while maintaining high standards of quality and cleanliness in the kitchen. As a Cook, you will have the opportunity to showcase your culinary skills, work in a fast-paced environment, and help foster a positive atmosphere for both guests and colleagues.

• Demonstrate professionalism and collaborate effectively with peers and supervisors.
• Efficiently operate and sanitize kitchen equipment, such as deep fryers, broilers, stoves, steamers, food processors, mixers, slicers, ovens, steam tables, tilt kettles, waffle irons, and flat-top grills.
• Label and rotate food containers per policies, ensuring perishables are stored at proper temperatures; track food inventory for the shift, set up the production line, and manage storage of unused items.
• Assist in managing food costs, minimizing waste, and ensuring all food items are used appropriately according to company guidelines.
• Lead by example and delegate tasks to junior cooks (Cooks ranked 3 and 4), helping to foster a positive team dynamic.
• Willingness to work flexible shifts and the ability to independently make decisions regarding food quality, timing, and special requests.
• Establish and maintain a productive and respectful working relationship with front-of-house staff to ensure smooth service and guest satisfaction.
• Proactively offer solutions for challenges regarding products, staffing, or timing in a professional manner.
• Design and create daily specials, calculate their costs, and communicate details clearly to front-of-house staff.
• Assist with training new team members and support cross-training initiatives to improve kitchen efficiency.
• Oversee safety procedures, including managing food allergies, conducting equipment training, monitoring time and temperature controls, and maintaining equipment temperatures.
• Follow recipes to prepare dishes based on guest orders while maintaining portion sizes, quality, and presentation standards.
• Manage timing and pace effectively during meal service to meet or exceed Four Seasons' standards.
• Help manage and place food orders from your station as needed.
• Regularly communicate new specials, their flavors, costs, and presentation to the front-of-house team to ensure consistent guest experiences.
• Review guest feedback and use comments to drive improvements and maintain high service standards.
• Uphold Steritech and Health Department standards to ensure compliance with food safety regulations.
• Operate effectively across multiple kitchen stations, with proficiency in mastering at least two stations.
• Support Chefs in controlling food costs and meeting monthly financial objectives.
• Implement measures to reduce overproduction and spoilage, ultimately controlling food waste.
• Ensure daily tasks like rotating, labeling, and dating food items are carried out according to company standards.
• Adhere to the posted schedule, with any changes requiring prior approval from a Chef or Cook One.
• Work a 40-hour week across five days, with flexibility to adjust based on workload requirements, including potential overtime.

Required Skills and Experience:

• High school graduation, completion of a culinary school program, or equivalent hands-on experience.
• At least two years of experience in the culinary field or a related area, with advanced culinary knowledge and skills.
• Proficiency in various kitchen techniques and operations, gained through hands-on training and experience.
• Compliance with health regulations, including the requirement for a Tuberculosis (TB) clearance card.
• Legal authorization to work in the United States is required.

Preferred Qualifications:

• Experience in high-volume kitchen operations or luxury hospitality environments.
• Strong leadership skills, with the ability to manage junior staff and create a positive work environment.
• Ability to manage food inventory, reduce was…