Cook I, Employee Dining Lead

Four Seasons Hotels and Resorts•Surfside, FL

2d•Onsite

About The Position

The Cook I, Employee Dining Lead is responsible for overseeing the daily operations of the employee cafeteria while actively participating in food preparation and service. This role is a hands-on culinary position, functioning at a Cook 1 level, ensuring high-quality meals are prepared and served to employees in accordance with Four Seasons standards while maintaining a safe, clean, and efficient work environment.

Requirements

High school diploma, culinary school education, or equivalent experience.
Minimum five years of culinary experience, preferably in a high-volume cafeteria, restaurant, hotel, or institutional food service environment.
Advanced culinary knowledge and strong food safety and sanitation practices.
Working knowledge is generally learned through a combination of formal training and hands-on experience.
Candidates must have valid work authorization for the U.S.

Responsibilities

Supervise the daily operations of the employee cafeteria, ensuring smooth meal service and a positive employee dining experience.
Lead by example through active participation in food preparation for breakfast, lunch, and dinner service.
Prepare food items according to established recipes, production requirements, portion controls, and presentation standards.
Complete mise en place and station set-up for meal periods and ensure readiness for service.
Assist with scheduling, training, and providing guidance to cafeteria team members.
Monitor food quality, consistency, and sanitation standards throughout food preparation and service.
Start food items that are prepared ahead of time, ensuring production aligns with anticipated demand.
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 products according to company policies, ensuring all perishables are stored at proper temperatures.
Check pars, determine necessary preparation needs, freezer pulls, and line set-up requirements.
Monitor inventory levels and communicate any shortages or out-of-stock items.
Return unused food items to designated storage areas, ensuring all perishables are properly covered and dated.
Assist in controlling food costs through proper portioning, waste reduction, and inventory management.
Ensure compliance with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as outlined in EmPact.