Cook 3 - Bar Margot

Four Seasons•Atlanta, GA

8d•Onsite

About The Position

The Cook 3 prepares breakfast, lunch, and dinner items according to guest orders, production requirements, recipe cards, and quality, portion, and presentation standards. The role includes preparing mise en place, setting up the station, beginning items prepared ahead of service, and maintaining a safe and sanitary work environment. The cook operates, maintains, and cleans kitchen equipment; dates and rotates food; checks pars and temperatures; identifies shortages; stores unused food properly; and helps control food costs and waste. The position also requires compliance with Four Seasons’ work rules and standards of conduct and professional collaboration with coworkers and supervisors. The cook may assist with vegetable and condiment preparation for the next shift. The schedule is 40 hours over five days, with scheduled days and times varying according to business needs. The listed shift hours are 2:30 p.m. to 11:00 p.m.

Requirements

High school education, cooking school or culinary institute education, or equivalent experience.
Minimum of 1 year of culinary or related work experience.
Basic culinary knowledge.
Ability to operate, maintain, and properly clean the listed kitchen equipment.
Proficient knife skills.
Ability to multitask.

Responsibilities

Prepare food items to guest orders and recipe cards, following production, portion, and presentation standards; complete mise en place and set up the station for breakfast, lunch, and/or dinner service.
Start food items prepared ahead of time while avoiding preparation beyond estimated needs.
Operate, maintain, and properly clean kitchen equipment, including 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 policy; keep perishables at proper temperatures; check pars, determine preparation needs, freezer pulls, and line setup; identify out-of-stock items or possible shortages; and return, cover, and date unused perishables in designated storage areas.
Assist in setting up plans and actions to address food cost problems and control food waste, loss, and usage according to policy.
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 coworkers and supervisors.
Assist with preparation of vegetables and condiments for the next shift as required.