Wellness Kitchen Cook 1

Four Seasons Hotels and Resorts•Westlake Village, CA

7d•$25

About The Position

Four Seasons Hotel Westlake Village is seeking a Wellness Kitchen Cook I to support the culinary execution of our Center for Health & Wellbeing (CHW) programming. This role is responsible for preparing breakfast, lunch, and dinner offerings that complement CHW events, classes, fitness amenities, and spa amenities. We are looking for a passionate and detail-oriented culinary professional who takes pride in crafting nourishing food while maintaining the highest standards of quality, safety, cleanliness, and consistency in alignment with Four Seasons standards.

Requirements

High school education, culinary arts education or equivalent experience.
Minimum 2 years culinary or related work experience.
Basic 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.
Successful candidate must possess legal work authorization in the United States

Responsibilities

Prepare food items according to guest orders with consistent quality, following recipe cards, production, portion, and presentation standards; complete mise en place and properly set up stations for breakfast, lunch, and/or dinner service.
Execute guest-facing culinary positions, including omelet stations, chef-assisted classes, banquet and CHW carving stations, sushi preparation, and culinary activations. Cook I team members are expected to be comfortable and professional when interacting with guests.
Operate, maintain, and properly clean all kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
Date, label, and rotate all food items in accordance with policies, ensuring perishables are stored at proper temperatures; check pars for each shift, determine necessary preparation, complete freezer pulls and line setup, and identify any out-of-stock items or potential shortages.
Return unused food items to designated storage areas, ensuring all perishables are properly covered, dated, and stored according to standards.