Cook 3 - San Francisco at Embarcadero

Four Seasons•San Francisco, CA

3d•Onsite

About The Position

The Four Seasons Hotel San Francisco at Embarcadero is seeking a Cook 3 to prepare food to guest orders and established recipe, production, portion, and presentation standards. The role includes preparing mise en place and setting up a station for breakfast, lunch, and/or dinner service, as well as beginning advance-preparation items in quantities guided by estimated needs. The Cook 3 operates, maintains, and cleans kitchen equipment; dates and rotates food containers; ensures perishables are stored at proper temperatures; checks shift pars and determines preparation, freezer pulls, and line setup. The position also involves tracking shortages, returning and storing unused food appropriately, helping address food-cost issues, and controlling food waste, loss, and usage. The role regularly requires lifting cases and materials up to 70 pounds, along with pushing, pulling, bending, lifting, carrying carts, and substantial mobility and standing during the shift. Candidates must have legal authorization to work in the United States.

Requirements

Minimum two years of culinary or related work experience.
Advanced culinary knowledge.
High school education, cooking school or culinary institute education, or equivalent experience.
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.
Proficient knife skills and ability to multitask.
Ability to work cleanly and efficiently, with attention to detail and a careful, meticulous nature.
Strong sense of urgency, communication skills, and interpersonal and teamwork skills.
Fluent English.
Legal work authorization in the United States.
Ability to lift food cases and materials weighing up to 70 pounds; pushing, pulling, bending, lifting, and carrying carts are required.
Ability to maintain 80% mobility during the shift and continuous standing for 10% of the shift.

Responsibilities

Prepare food items to guest orders and consistent recipe, production, portion, and presentation standards.
Complete mise en place and set up the station for breakfast, lunch, and/or dinner service.
Begin food items prepared ahead of time while avoiding preparation beyond estimated needs.
Operate, maintain, and properly clean kitchen equipment.
Date food containers and rotate food according to policies; keep perishables at proper temperatures.
Check pars for shift use and determine necessary preparation, freezer pulls, and line setup.
Note out-of-stock items and 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.