CUT- Cook I
About The Position
The Beverly Wilshire, A Four Seasons Hotel is seeking a Cook I for its CUT Restaurant. The position prepares food items to guest orders in line with production requirements, recipes, and quality standards, while maintaining a safe and sanitary work environment. The Cook I reports to the CUT Executive Chef, and work authorization for the location is required. The role includes preparing and setting up the station for food service, making items ahead only in line with estimated needs, and operating, maintaining, and cleaning kitchen equipment. It also involves managing food storage and rotation, checking preparation needs and stock levels, returning unused food to designated storage, and helping address food-cost issues while controlling waste and usage. The listed hourly rate is $28.98 for the first nine months (80% of contract rate), $32.59 for the next eight months (90% of contract rate), and $36.21 at the full contract rate. Four Seasons describes access to a robust benefit plan and opportunities for career development, diverse work, and recognition.
Requirements
- Work authorization for the job location is required.
Responsibilities
- Prepare food items to guest orders in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.
- Follow recipe cards and production, portion, and presentation standards; complete mise en place and set up the station for food service.
- Start items prepared 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 and rotate food according to policies; keep perishables at proper temperatures and cover and date items returned to storage.
- Check pars for shift use, determine preparation, freezer-pull, and line-setup needs, and note out-of-stock items or possible shortages.
- Assist with plans and actions to correct food-cost problems and control food waste, loss, and usage according to policies.
Benefits
- Access to a robust benefit plan
- Opportunities to build a successful career with global potential
- Opportunity to engage in diverse and challenging work
- Recognition for excellence
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
