Cook II Four Seasons Hotel

About the role

We are seeking a Cook II to join our dynamic Food & Beverage Team. We are looking for someone with excitement and dedication in serving our guests. Satisfying our guests depends on the united efforts of many, we are most effective when we work together cooperatively, respecting each other s contribution and importance.

What you will do:

• Maintain food storage and handling procedures

• Maintain food quality and nutritional standards

• Perform technical culinary food production, portion control, and service standards

• Follow production schedule

• Food preparation of meats/poultry/game/fish, vegetables, and fruits, to include:

• Washing, peeling, cutting and seeding vegetables and fruits

• Weighing and measuring ingredients

• Methods of combination: stirring, mixing, whipping, breading, etc.

• Cooking: steaming, saut ing, frying, baking, roasting, braising, boiling, poaching, broiling

• Maintain cooking temperature, product cooling and labeling

• Lifting and moving equipment to and from work stations, stove, and refrigerator

• Maintains a clean and sanitary work station, equipment at all times

• Distribute supplies utensils, and portable equipment

• Stocks and maintains sufficient levels of food products at work station to ensure a smooth service period

What you bring

• Minimum 2 years previous line cook experience in a restaurant kitchen; scratch kitchen preferred

• Must have solid knowledge of food product and be able to skillfully apply culinary techniques

• Must be able to learn and maintain a solid knowledge of the menu with attention to detail in plating

• Must be able to perform in a high-volume kitchen environment

• Conversational English vocabulary

• Ability to read and comprehend recipes, simple instructions, short correspondence, and memos.

• Ability to use down time to prep for next shift

• Ability to write simple correspondence.

• Ability to apply common sense understanding to carryout detailed but uninvolved written or oral instructions.

• Primary food quality work ethic

• Proficient knife skills