Cook 2

Four Seasons Hotels and Resorts•Nashville, TN

8d•Onsite

About The Position

The Cook 2 prepares breakfast, lunch, and dinner, food items per guest order in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

Requirements

High School Diploma, culinary school, or equivalent professional culinary experience.
Minimum of five years of culinary experience, with advanced knowledge required.
Strong proficiency in operating, maintaining, and cleaning kitchen equipment.
Excellent knife skills and ability to multi-task in a fast-paced environment.
Thorough understanding of food safety, sanitation, and kitchen organization.
Professional demeanor, attention to detail, and ability to work effectively as part of a culinary team.
Authorization to work in the United States is required for this role.

Responsibilities

Work all stations on the line (grill, sauté, cold line).
Prepare food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and/or dinner service.
Manages the temperature of meat and fish.
Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.
Scales recipes to the gram.
Operate, maintain and properly clean kitchen equipment, including 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 shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.
Work harmoniously and professionally with co-workers and supervisors.