Cook 1

Four Seasons Hotels and Resorts•Philadelphia, PA

1d•Onsite

About The Position

The Cook I – Butchery is responsible for preparing meat, seafood, and poultry items according to established specifications, production requirements, and Four Seasons quality standards. This role supports daily kitchen operations by ensuring proper product preparation, food safety, and cost control while maintaining a clean and sanitary work environment.

Requirements

High school diploma or equivalent
Minimum of two years of culinary or related experience with a focus on butchering
Advanced foundational culinary knowledge with strong attention to detail and quality
Proficiency in operating, maintaining, and safely cleaning knives and kitchen equipment
Understanding of food safety, sanitation, and proper handling procedures
Ability to work efficiently in a fast‑paced, team‑oriented kitchen environment

Nice To Haves

culinary school or institute education or comparable experience

Responsibilities

Cut, trim, and prepare various types of meat, seafood, and poultry according to established specifications and production needs
Inspect all meat, seafood, and poultry to ensure adherence to Four Seasons standards, including performing yield testing
Operate, maintain, and properly clean kitchen equipment such as ovens, grills, fryers, slicers, mixers, steamers, and related tools
Properly label, date, rotate, and store all food products, ensuring perishables are maintained at required temperatures
Check pars for shift usage, identify preparation needs, complete freezer pulls, and set up assigned stations
Monitor inventory levels, communicate shortages, assist with food cost control efforts, and minimize waste, loss, and overproduction
Comply with Four Seasons Category One and Category Two Work Rules and Standards of Conduct
Work professionally and cooperatively with culinary colleagues and leadership