Cook 3

Four Seasons Hotels and Resorts•Atlanta, GA

18h•Onsite

About The Position

Prepare breakfast, lunch, and dinner, food items per guest orders in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. Four Seasons is dedicated to perfecting the travel experience through continual innovation and the highest standards of hospitality, offering the opportunity to build a life-long career with global potential and a real sense of pride in work well done. The Midtown Hotel in Atlanta is just steps from the renowned High Museum of Art, eclectic Peachtree Street, and the lush expanses of Piedmont Park, featuring French-inspired luxury at Brasserie Margot and a tranquil Spa.

Requirements

High school education, cooking school or culinary institute education or equivalent experience.
Minimum 1 year culinary or related work experience.
Basic culinary knowledge is expected for this position.
Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.
Proficient knife skills.
Ability to multi-task.

Responsibilities

Prepare food items per guest orders of consistent quality 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.
Start food items that are prepared ahead of time, making sure not prepare 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 all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, be sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.
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 in prep work of vegetables and condiments as required for the next shift.