Cook 3 - On-Call - San Francisco at Embarcadero
About The Position
The Four Seasons Hotel San Francisco at Embarcadero is hiring an on-call Cook 3. The position prepares food to guest orders and follows recipe cards and production, portion, and presentation standards. The cook prepares mise en place and sets up the station for breakfast, lunch, and/or dinner service, and begins advance-preparation items without exceeding estimated needs. The role operates, maintains, and cleans kitchen equipment. It also includes food storage and rotation, temperature checks, shift par checks, preparation and line setup, identifying shortages, storing and dating unused perishables, and helping address food-cost issues while controlling waste, loss, and usage. The position requires legal authorization to work in the United States. This is an on-call role at the Four Seasons Hotel San Francisco at Embarcadero. The posting lists an hourly rate of $39.96 and benefits including complimentary uniform dry cleaning, complimentary employee meals, and paid sick days.
Requirements
- At least two years of culinary or related work experience.
- Advanced culinary knowledge.
- Fluent English.
- High school education, cooking school or culinary institute education, or equivalent experience.
- Ability to work cleanly and efficiently.
- Solid, proficient knife skills and ability to multitask.
- Attention to detail and a careful, meticulous approach.
- Strong sense of urgency.
- Solid communication skills and strong interpersonal and teamwork skills.
- Ability to operate, maintain, and properly clean a deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat-top grill.
- Legal work authorization in the United States.
- Ability to lift food cases and materials weighing up to 70 pounds; pushing, pulling, bending, lifting, and carrying carts are required.
- Position involves 80% mobility during the shift and 10% continuous standing.
Responsibilities
- Prepare food items to guest orders of consistent quality, following recipe cards and production, portion, and presentation standards.
- Complete mise en place and set up the station for breakfast, lunch, and/or dinner service.
- Start items that require advance preparation without preparing beyond estimated needs.
- Operate, maintain, and properly clean kitchen equipment.
- Date food containers and rotate food according to policies, keeping perishables at proper temperatures.
- Check shift pars, determine necessary preparation and freezer pulls, and set up the line.
- Note out-of-stock items or possible shortages.
- Return unused food to designated storage areas and cover and date perishables.
- Assist in setting up plans and actions to correct food-cost problems.
- Control food waste, loss, and usage according to policies.
Benefits
- Complimentary dry cleaning for employee uniforms
- Complimentary employee meals
- Paid sick days
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Career Level
Mid Level
Education Level
High school or GED
