Line Cook

Four Seasons Hotels and Resorts•Naples, FL

30d

About The Position

Prepare breakfast, lunch, and dinner food items according to guest orders, production requirements, recipe cards, and quality, portion, and presentation standards. Complete mise en place and set up the station for service while maintaining a safe, sanitary work environment. The role includes preparing items ahead of time in line with estimated needs, assisting with prep for the next shift, managing food storage and rotation, and controlling food waste and usage. The Line Cook operates, maintains, and cleans kitchen equipment and works harmoniously and professionally with co-workers and supervisors. The position is at Naples Beach Club, a Four Seasons Resort, an Old Naples coastal resort featuring private residences, a hotel, dining outlets, a spa, fitness facilities, and recreational amenities.

Requirements

High school education, culinary school education, or equivalent experience.
Minimum two years of culinary or related work experience.
Advanced culinary knowledge; working knowledge is generally learned on the job.
Ability to operate, maintain, and properly clean a deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
Proficient knife skills.
Ability to multitask.

Responsibilities

Prepare food items to guest orders in keeping with recipe cards and production, portion, quality, and presentation standards.
Complete mise en place and set up the station for breakfast, lunch, and/or dinner service.
Assist with vegetable and condiment preparation for the next shift.
Start food items prepared ahead of time without exceeding estimated needs.
Operate, maintain, and properly clean kitchen equipment.
Date food containers, rotate food according to policy, and maintain proper temperatures for perishables.
Check pars for shift use and determine preparation, freezer pulls, and line setup needs.
Note out-of-stock items or possible shortages.
Return unused food items to designated storage areas and cover and date perishables.
Assist with plans and actions to correct food cost problems, and control food waste, loss, and usage according to policy.
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.
Train new line cooks and prep cooks.
Assist in other kitchens as needed.