Cook 3 - On-Call - San Francisco at Embarcadero
Four Seasons Hotels and Resorts•San Francisco, CA
•Onsite
About The Position
The Four Seasons Hotel San Francisco at Embarcadero is seeking an on-call Cook 3. The position prepares food to guest orders and hotel standards, sets up stations for breakfast, lunch, and/or dinner service, and maintains kitchen equipment and food storage practices. The role requires advanced culinary knowledge, careful and efficient work, and the ability to collaborate with the kitchen team. Hourly rate is $39.96.
Requirements
- Ability to work cleanly and efficiently.
- Solid knife skills and ability to multitask.
- Attention to detail and a careful, meticulous work style.
- Strong sense of urgency.
- Solid communication skills and strong interpersonal and team-player skills.
- Fluent English.
- High school education, cooking school or culinary institute education, or equivalent experience.
- Minimum two years of culinary or related work experience.
- Advanced culinary knowledge.
- 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.
- Ability to lift food cases and materials weighing up to 70 pounds; pushing, pulling, bending, lifting, and carrying carts are required.
- 80% mobility during the shift and 10% continuous standing.
- Must possess legal work authorization in the United States.
Nice To Haves
- High school education, cooking school or culinary institute education, or equivalent experience.
Responsibilities
- Prepare food to guest orders and consistent quality standards, following recipe cards and production, portion, and presentation standards.
- Complete mise en place and set up a station for breakfast, lunch, and/or dinner service.
- Start items prepared ahead of time while avoiding preparation beyond estimated needs.
- Operate, maintain, and properly clean kitchen equipment.
- Date food containers, rotate food according to policy, and keep perishables at proper temperatures.
- Check pars for shift use; determine preparation needs, freezer pulls, and line setup.
- Note out-of-stock items and possible shortages.
- Return unused food to designated storage areas and cover and date perishables.
- Assist with setting up plans and actions to correct food-cost problems.
- Control food waste, loss, and usage according to policies.
Benefits
- Complimentary dry cleaning for employee uniforms
- Complimentary employee meals
- Paid sick days
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What This Job Offers
Career Level
Mid Level
Education Level
High school or GED
