Cook III
Four Seasons Hotels and Resorts•Palm Beach, FL
•Onsite
About The Position
The Cook III is responsible for preparing breakfast, lunch, and/or dinner items according to established recipes, production requirements, and presentation standards. This role supports daily culinary operations through mise en place, station preparation, food production, and proper product handling while continuing to build culinary knowledge and technique. This position is part of the Florie’s Culinary team and reports to the Sous Chefs and Executive Chef.
Requirements
- High school diploma, culinary school education, or equivalent experience
- Minimum of 1 year of culinary or related professional kitchen experience
- Basic culinary knowledge with a strong desire to learn and develop
- Proficient knife skills and understanding of fundamental food preparation techniques
- Ability to operate and properly clean commercial kitchen equipment
- Strong attention to detail and commitment to consistency
- Ability to multitask and remain organized in a fast-paced kitchen environment
- Team-oriented mindset with strong communication skills
- Ability to stand and move throughout the shift and perform the physical requirements associated with a professional kitchen environment
- Ability to obtain required food handling or sanitation certifications
Responsibilities
- Prepare and present food items according to guest orders, recipes, portioning, and presentation standards
- Complete mise en place and properly set up assigned stations for breakfast, lunch, and/or dinner service
- Prepare food items in advance according to anticipated business levels while minimizing overproduction and waste
- Assist with preparation of vegetables, garnishes, condiments, and other ingredients for current and upcoming shifts
- Operate, maintain, and properly clean standard commercial kitchen equipment
- Properly label, date, store, and rotate food products according to food safety standards
- Maintain appropriate food temperatures and proper storage of perishable products
- Monitor station par levels and communicate shortages or preparation needs to culinary leadership
- Support food cost control by following recipes, portion standards, and waste reduction practices
- Maintain a clean, organized, safe, and sanitary workstation throughout the shift
- Collaborate professionally with culinary team members and leadership to ensure efficient service
- Follow all Four Seasons food safety, sanitation, workplace safety, and operational standards
Benefits
- Competitive salary and comprehensive benefits package
- Excellent training and development opportunities
- Complimentary accommodations at other Four Seasons Hotels & Resorts
- Complimentary dry cleaning for employee uniforms
- Complimentary employee meals
- 401(k) Retirement Plan
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
