Cook 3

Four Seasons Hotels and Resorts•Naples, FL

About The Position

The Cook 3 prepares food items for guest orders to consistent quality, following recipe cards and production, portion, and presentation standards. The role includes completing mise en place and setting up a station for breakfast, lunch, and/or dinner service, as well as preparing appropriate food items in advance without exceeding estimated needs. The Cook 3 operates, maintains, and cleans kitchen equipment; manages food storage, rotation, temperatures, and shift preparation; monitors shortages and food costs; controls waste and usage; and assists with vegetable and condiment preparation for the next shift.

Requirements

Average reading, writing, and oral proficiency in English.
Three years of culinary experience.

Responsibilities

Prepare food for guest orders according to recipe cards and production, portion, and presentation standards.
Complete mise en place and set up the station for breakfast, lunch, and/or dinner service.
Prepare food items ahead of time without exceeding estimated needs.
Operate, maintain, and properly clean kitchen equipment, including a deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat-top grill.
Date food containers, rotate items according to policies, and keep perishables at proper temperatures.
Check pars for shift use, determine preparation needs, pull items from the freezer, and set up the line.
Note out-of-stock items or possible shortages.
Return unused food items to designated storage areas and cover and date perishables.
Assist in setting up plans and actions to correct food-cost problems.
Control food waste, loss, and usage according to policies.
Assist with preparation of vegetables and condiments for the next shift.