Edge Cook 1

Four Seasons Hotels and Resorts•Denver, CO

About The Position

Prepare breakfast, lunch, and dinner food items according to guest orders and in accordance with production requirements, recipe cards, portion and presentation standards, and quality expectations. Complete mise en place and set up the station for service. Start items prepared in advance without exceeding estimated needs, and maintain a safe, sanitary work environment. The role also includes operating, maintaining, and cleaning kitchen equipment; dating and rotating food; keeping perishables at proper temperatures; checking pars and preparing for the shift; identifying shortages; storing unused food correctly; and helping address food cost, waste, loss, and usage. The cook works professionally with co-workers and supervisors and may assist with vegetable and condiment preparation for the next shift. The position requires 40 hours over five days. Scheduled days and times may vary based on business needs, including morning, afternoon, or evening shifts, weekends, and holidays.

Requirements

High school education, cooking school or culinary institute education, or equivalent experience.
Minimum of two years of culinary or related work experience.
Advanced culinary knowledge.
Ability to operate, maintain, and properly clean kitchen equipment.
Proficient knife skills and ability to multitask.
Fluent in English.
Legal work authorization in the United States.
Ability to work morning, afternoon, or evening shifts, weekends, and holidays.

Responsibilities

Prepare guest-ordered food items consistently according to recipe cards and production, portion, and presentation standards.
Complete mise en place and set up the station for breakfast, lunch, and/or dinner service.
Start food items prepared ahead of time while avoiding preparation beyond estimated needs.
Operate, maintain, and properly clean kitchen equipment.
Date and rotate food containers and ensure perishables are kept at proper temperatures.
Check pars for shift use and determine required preparation, freezer pulls, and line setup.
Note out-of-stock items and possible shortages.
Return unused food items to designated storage, covering and dating perishables.
Assist in setting up plans and actions to correct food cost problems and control food waste, loss, and usage.
Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
Work harmoniously and professionally with co-workers and supervisors.
Assist with vegetable and condiment preparation for the next shift as required.