Cook 3

Four Seasons•Fort Lauderdale, FL

10d

About The Position

About Four Seasons: Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. About the location: Sophisticated style and energy in a celebrated vacation desitination. Discover a modern reflection of the classic yacht club lifestyle. With a prime beachfront address, Four Seasons brings unrivalled style and service to this next-generation coastal city. Moments away, experience Fort Lauderdale’s best shops, restaurants, marinas and entertainment – surrounding you with the spirit of one of the world’s top yachting locales. About the role The Cook 3 prepares and produces breakfast, lunch, and dinner food items according to guest orders.

Requirements

At least 1 year of professional cooking experience, preferably in a luxury hotel or resort.
Ability to operate, maintain, and properly clean 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: ability to multi-task, set priorities, and adjust to changing conditions. Willing to work in a fast-paced environment.
Excellent communication and interpersonal skills; 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.

Responsibilities

Working all stations on line (grill, saute, cold line), prepare food items 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.
Safely operate, maintain and clean kitchen equipment.
Date and rotate food containers; check pars for shift use; assist in planning and correcting food cost problems; control food waste, loss and usage.