Overnight Cook 3 - San Francisco at Embarcadero

Four Seasons•San Francisco, CA

21h•Onsite

About The Position

Four Seasons Hotel San Francisco at Embarcadero seeks an Overnight Cook 3 to join their talented team. This role is an opportunity to be part of a luxury hotel company, working in an environment that pairs a strong commitment to excellent service and authentic experiences with an emphasis on creativity and innovation. The hotel is a sky-high urban retreat with panoramic bay views, located in downtown San Francisco near Union Square, the Ferry Building, and Fisherman's Wharf.

Requirements

Ability to work cleanly and efficiently
Solid knife skills
Attention to detail
Works in a careful and meticulous nature
Strong sense of urgency
Solid communication skills
Strong interpersonal and team player skills
Fluent English
High school education, cooking school or culinary institute education or equivalent experience.
Minimum two years culinary or related work experience.
Advanced culinary knowledge is expected for this position.
Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.
Proficient knife skills and ability to multi-task.
Position regularly involves lifting food cases and materials weighing up to 70 lbs.
Pushing and pulling, bending, lifting, carrying carts is required.
80% mobility during the shift, 10% continuous standing.
Successful candidate must possess legal work authorization in the United States

Responsibilities

Prepare food items per guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards.
Complete mis en place and set-up station for breakfast, lunch, and/or dinner service.
Start food items that are prepared ahead of time, making sure not to prepare beyond 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 as per policies, making sure that all perishables are kept at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull and line set up.
Note any out-of-stock items or possible shortages.
Return all food items not used to designated storage areas, being sure to cover/date all perishables.
Assist in setting up plans and actions to correct any food cost problems.
Control food waste, loss and usage per policies.