Cook II

Four Seasons Hotels and Resorts•Palm Beach, FL

2d•Onsite

About The Position

The Cook II is a skilled member of the Culinary team responsible for preparing high-quality dishes while supporting kitchen operations and maintaining Four Seasons standards. This role requires strong culinary fundamentals, attention to detail, and the ability to work independently while contributing to a collaborative team environment. The Cook II reports to the Sous Chef and Executive Chef.

Requirements

High school diploma or culinary school education or equivalent experience
Minimum of 2 years of culinary or related experience in a professional kitchen
Strong working knowledge of cooking techniques, kitchen operations, and food safety standards
Proficiency in knife skills and station management
Ability to operate and maintain commercial kitchen equipment
Strong organizational skills with the ability to multitask in a fast-paced environment
Team-oriented mindset with effective communication skills

Responsibilities

Prepare and present food items to order with consistent quality, following recipes, portioning, and presentation standards
Perform mise en place and independently manage assigned station for breakfast, lunch, and/or dinner service
Prepare ingredients and advance items according to forecast while minimizing waste
Operate, maintain, and properly clean all standard kitchen equipment
Ensure compliance with food safety standards, including labeling, dating, storage, and rotation of all food products
Monitor inventory levels, assist with requisitions, and communicate shortages or discrepancies
Maintain cleanliness and organization of workstations and kitchen areas
Support food cost control through proper portioning, waste reduction, and adherence to standards
Follow Four Seasons work rules, standards of conduct, and safety policies
Collaborate professionally with culinary team members and assist in mentoring less experienced cooks as needed