Cook 3

Four Seasons Hotels and Resorts•Fort Lauderdale, FL

About The Position

The Cook 3 prepares and produces breakfast, lunch, and dinner food items according to guest orders. The role works across the grill, sauté, and cold-line stations, preparing food according to recipe cards and established production, portion, and presentation standards. The Cook 3 completes mise en place and sets up stations for service, safely operates and cleans kitchen equipment, and supports food inventory and cost controls by dating and rotating containers, checking shift pars, helping address food cost issues, and controlling waste, loss, and usage.

Requirements

At least 1 year of professional cooking experience; experience in a luxury hotel or resort is preferred.
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.
Excellent personal presentation and interpersonal skills.
Proficient knife skills.
Strong time management skills, including the ability to multitask, set priorities, and adjust to changing conditions.
Willingness to work in a fast-paced environment.
Excellent communication skills and ability to work closely with other departments and communicate clearly and effectively with colleagues and guests.
Ability to lift, carry, and move up to 70 lbs.
US work authorization is required.

Nice To Haves

Professional cooking experience in a luxury hotel or resort.

Responsibilities

Work all line stations, including grill, sauté, and cold line, preparing food according to recipe cards and production, portion, and presentation standards.
Complete mise en place and set up stations for breakfast, lunch, and/or dinner service.
Safely operate, maintain, and clean kitchen equipment.
Date and rotate food containers and check pars for shift use.
Assist in planning and correcting food cost problems.
Control food waste, loss, and usage.