IRD/Banquet Cook 2

Four Seasons Hotels and Resorts•Philadelphia, PA
•Onsite

About The Position

The Cook II is responsible for preparing high-quality menu items for Banquet and In-Room Dining operations while maintaining Four Seasons standards for food quality, presentation, sanitation, and safety. This role is part of the Culinary team and reports to the Sous Chef and Executive Chef.

Requirements

  • Previous experience in a hotel, restaurant, banquet, or high-volume culinary operation preferred.
  • Knowledge of food preparation techniques, sanitation, and food safety standards.
  • Ability to work efficiently in a fast-paced environment.
  • Strong attention to detail and commitment to quality.
  • Flexible availability, including evenings, weekends, and holidays.
  • Full-time availability
  • Hours may include mornings, evenings, weekends, and holidays based on business needs
  • Candidates must have valid work authorization for the U.S.

Responsibilities

  • Prepare and cook menu items according to recipes, portion standards, and presentation guidelines.
  • Support banquet and In-Room Dining production for breakfast, lunch, and dinner service.
  • Complete daily mise en place and maintain organized workstations.
  • Monitor food quality, freshness, and proper storage procedures.
  • Operate and maintain kitchen equipment safely and efficiently.
  • Minimize food waste while supporting food cost controls.
  • Maintain a clean, safe, and sanitary kitchen environment.
  • Collaborate professionally with culinary team members and leaders.

Benefits

  • Competitive wages and comprehensive benefits package
  • Excellent training, development, and career growth opportunities within the organization
  • Complimentary room nights at Four Seasons properties worldwide
  • Complimentary meals during shifts
  • Uniforms and dry cleaning provided
  • Discounted Medical, Dental, and Vision coverage
  • Discounted Parking and Septa access
  • Discounted City Fitness membership
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