Banquet Cooks (Levels 1-4)

Four Seasons Hotels and Resorts•Lee's Summit, MO

14d•$23 - $30•Onsite

About The Position

About Four Seasons: 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. About the location: Welcome to wine country luxury. In the food and wine capital of North America, Four Seasons welcomes you to a one-of-a-kind wine country resort set within a world-class vineyard. Discover innovative and seasonal cuisine at Michelin-starred Auro, holistic spa rituals at Spa Talisa and thoughtfully personalized Four Seasons service. Raise a glass to all the best in life as you soak in magnificent views of Napa Valley from this Forbes Travel Guide Five-Star resort. External Facing Job Advertisement We are hiring! We are hiring talent for our Banquet Culinary team! We are looking for a passionate and creative cooks (levels 1-4) to join our award-winning team! If you are driven by excellence, eager to grow in a refined, high‑performance environment, and ready to work with the best of the best, we want you on our team! The Position/Role 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 on showcasing the hyper seasonality of the Napa/Bay Area, the talented and hardworking farmers and specialty purveyors. Cooks 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. Complies with any additional requests that may arise pertaining to cook duties.

Requirements

Minimum two years culinary or related work experience.
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.
Flexible for early morning, mid-day, and evening shifts in order to support 24/7 operational business needs.
This position is not eligible for work sponsorship/visa. Candidates must possess valid US work authorization.

Responsibilities

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, including but not limited to deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
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.
Act as a liaison between the line-staff and kitchen management to insure the kitchen staff is operating in at the expected level set by the Resort Culinary Management.
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.