Cook 3 - Bar Margot

Four Seasons Hotels and Resorts•Atlanta, GA

9d•Onsite

About The Position

Cook 3 at Bar Margot prepares breakfast, lunch, and dinner items according to guest orders, production requirements, recipes, and quality standards, while maintaining a safe and sanitary work environment. The position includes completing mise en place and setting up a station for service, preparing items ahead of time in quantities matched to estimated needs, and assisting with food preparation for the next shift. The Cook operates, maintains, and cleans kitchen equipment; follows food-safety and storage practices; checks shift pars and preparation needs; and helps control food costs, waste, loss, and usage. The role also requires compliance with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct, and professional, harmonious collaboration with co-workers and supervisors. The schedule is 40 hours over five days. Scheduled days and times may vary based on business need; the hours for this shift are 2:30 p.m. to 11:00 p.m.

Requirements

High school education, cooking school or culinary institute education, or equivalent experience.
At least 1 year of culinary or related work experience.
Basic culinary knowledge.
Ability to 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.
Proficient knife skills.
Ability to multitask.

Responsibilities

Prepare food items to guest orders, 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.
Begin preparation of items that are made ahead, without preparing more than 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 food containers and rotate food according to policies; keep perishables at proper temperatures and cover and date unused perishables before returning them to designated storage.
Check pars for shift use, determine preparation and freezer-pull needs, and set up the line.
Note out-of-stock items or possible shortages; assist with plans to address food-cost problems and control food waste, loss, and usage.
Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
Work harmoniously and professionally with co-workers and supervisors.
Assist with preparing vegetables and condiments for the next shift as required.