Cooks I, II, III for Riviere Rooftop

Four Seasons Hotels and Resorts•Nashville, TN

About The Position

Riviere Rooftop at Four Seasons Hotel and Private Residences Nashville is our seasonal mediterranean oasis , renowned for authentic cuisine, exceptional service, and a refined guest experience. The Cook 1, 2 or 3 prepares lunch, and dinner items in accordance with production requirements and quality standards while maintaining a safe, sanitary, and organized kitchen environment. This role contributes directly to the consistent delivery of high-quality dishes and the smooth operation of the culinary team.

Requirements

High School Diploma, culinary school, or equivalent professional culinary experience.
Minimum of five years of culinary experience, with advanced knowledge required.
Strong proficiency in operating, maintaining, and cleaning kitchen equipment.
Excellent knife skills and ability to multi-task in a fast-paced environment.
Thorough understanding of food safety, sanitation, and kitchen organization.
Professional demeanor, attention to detail, and ability to work effectively as part of a culinary team.
Authorization to work in the United States is required for this role.

Responsibilities

Master a cooking specialty (e.g., butcher, oyster shucker, baker, charcuterie, breakfast cook) and prepare food items according to guest orders, following recipe cards, production, portion, and presentation standards.
Complete mise en place and set up stations for lunch, and/or dinner service.
Start food items prepared ahead of time, ensuring quantities align with estimated needs.
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 stock according to policies, ensuring perishables are maintained at proper temperatures.
Check pars for shift use, prepare necessary items, pull from freezer, and set up the line.
Note out-of-stock items or potential shortages and assist in resolving food cost issues.
Control food waste, loss, and usage according to policies.
Assist in prep work of vegetables and condiments as required for the next shift.
Comply fully with Four Seasons Category One and Category Two Work Rules and Standards of Conduct as outlined in EmPact.
Work collaboratively and professionally with co-workers and supervisors to maintain a productive and safe kitchen environment.