Cook 3 - San Francisco at Embarcadero

Four Seasons Hotels and Resorts•San Francisco, CA

5d•Onsite

About The Position

The Four Seasons Hotel San Francisco at Embarcadero is seeking a Cook 3 to prepare food to consistent quality standards and support breakfast, lunch, and/or dinner service. The role includes preparing ingredients and setting up the station, starting advance-preparation items according to estimated needs, and following recipe cards and production, portion, and presentation standards. The Cook 3 operates, maintains, and cleans kitchen equipment; manages food storage, temperatures, dates, rotation, and shift pars; identifies shortages; and helps control food costs, waste, loss, and usage. The position requires advanced culinary knowledge, proficient knife skills, multitasking, and a careful, clean, and efficient approach. The role regularly involves handling food cases and materials weighing up to 70 pounds, pushing and pulling, bending, lifting, and carrying carts. Candidates must have legal authorization to work in the United States.

Requirements

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.
Fluent English.
High school education, cooking school or culinary institute education, or equivalent experience.
At least two years of culinary or related work experience.
Advanced culinary knowledge.
Ability to operate, maintain, and properly clean the listed kitchen equipment.
Ability to meet the physical demands of the role, including regularly handling food cases and materials weighing up to 70 pounds; pushing, pulling, bending, lifting, and carrying carts; 80% mobility during the shift; and 10% continuous standing.
Legal authorization to work in the United States.

Responsibilities

Prepare food items to consistent quality according to guest orders, 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 while avoiding preparation beyond estimated needs.
Operate, maintain, and properly clean kitchen equipment, including a deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat-top grill.
Date and rotate food containers, keep perishables at proper temperatures, check shift pars, determine preparation and freezer-pull needs, and set up the line.
Identify out-of-stock items and potential shortages; return unused food to designated storage, covering and dating perishables.
Assist in setting up plans and actions to address food-cost problems and control food waste, loss, and usage in accordance with policies.