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A Cook 3 is an entry level position. Ideally candidates will have at least 1 year of restaurant/F&B work experience, preferably fine dining. Team members should be passionate, ambitious and have a deeply care about working as part of a team. We champion individuals who invest in the restaurant and themselves. The Culinary philosophy at the Restaurants will be centered around showcasing the hyper seasonality of the Bay Area, the talented and hardworking farmers and specialty purveyors that Chef has spent years cultivating relationships with. A Cook 3 will prepare all items for assigned station including but not limited to breakfast, lunch, dinner, food items per guest orders in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.
Job Responsibility:
Prepare consistent quality food and pastry items following recipe cards and production, portion, and presentation standards
Maintain a clean and sanitary buffet line including all serving utensils and servicewares
Complete mis en place and set-up station for breakfast, lunch, and/or dinner service
Start food items that are prepared ahead of time, making sure not to prepare beyond estimated needs
Operate, maintain and properly clean kitchen equipment
Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures
Check pars for assigned station, determine necessary preparation, freezer pull and station set up
communicate any out-of-stock items or possible shortages to supervisor
Return all food items not used to designated storage areas, being sure to cover/date all perishables
Follow all established actions for food cost
control food waste, loss and usage per policies
Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in the Employee Handbook
Work harmoniously and professionally with co-workers and supervisors
Adhere to meal break policy and follow proper payroll procedures
Requirements:
Minimum one year culinary or related work experience, fine dining preferred
Culinary knowledge is expected for this position
Working knowledge is generally attained on-the-job
Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill
Proficient knife skills and ability to multi-task
Ability to multi-task in a high volume and demanding environment
Candidates must possess valid US work authorization
Nice to have:
Fine dining work experience
What we offer:
Cigna medical and dental benefit options
8 weeks of New Parental Leave Pay after 1 year of employment
Excellent Training and Development opportunities
Complimentary accommodation at other Four Seasons Hotels and Resorts