Cook I

Four Seasons Hotels and Resorts•Palm Beach, FL

1d•Onsite

About The Position

The Cook I is a key member of the Culinary team, responsible for delivering high-quality food preparation and presentation while maintaining Four Seasons standards. This role supports daily kitchen operations across assigned outlets and contributes to an environment of continuous learning and growth. The Cook I reports to the Sous Chef and Executive Chef.

Requirements

High school diploma or culinary education (preferred) or equivalent experience
Minimum of 2 years of culinary or related experience
Strong foundational and advanced culinary knowledge
Proficiency in knife skills and food preparation techniques
Experience operating standard commercial kitchen equipment
Ability to multitask in a fast-paced environment
Strong teamwork and communication skills

Responsibilities

Prepare food items to order with consistent quality, following recipes, portioning, and presentation standards
Complete mise en place and set up stations for breakfast, lunch, and/or dinner service
Prepare items in advance according to forecasted demand, minimizing overproduction
Operate and maintain kitchen equipment including fryers, ovens, broilers, mixers, slicers, steamers, and grills
Ensure proper food storage by labeling, dating, and rotating products in line with safety standards
Monitor inventory levels; assist with requisitions, prep lists, and reporting shortages
Maintain cleanliness and organization of work areas and equipment
Support food cost control initiatives by minimizing waste and following portion standards
Comply with Four Seasons standards of conduct and safety policies
Collaborate effectively with culinary team members and supervisors