Banquets and Cafeteria Cook Job at Four Seasons (Prague)

Cook 2, Banquets, In-Room Dining & Cafeteria Dining

Four Seasons Hotel Montreal is seeking an individual who shares our passion for ...

Location

Canada , Montreal

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

MAPAQ certification is required for all kitchen positions
Ability to communicate in French, both orally and in writing (beginner level)
Cooking school or culinary institute education or equivalent experience
Minimum one (1) to two (2) years culinary or related work experience
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
Constant moving and standing for long periods of time
Must be available to work days, nights, and weekends as required

Job Responsibility

Prepare food items of consistent quality according to guest orders following recipe cards, as well as production, portion, and presentation standards
Complete mise 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
Work harmoniously and professionally with co-workers and supervisors
Assist in prep work of vegetables and condiments as required for the next shift

What we offer

Comprehensive health benefits (dental, vision, life insurance, prescriptions, etc.)
Discounts at MARCUS Restaurant and the Guerlain Spa
Employee recognition programs (Employee of the Month, anniversary celebrations, etc.)
Complimentary meals per shift at Café 1440
Employer-contributed retirement plan
Paid vacation plus two additional floating holidays per year
Strong training and development programs
Employee travel program, including complimentary stays at Four Seasons properties worldwide (based on tenure and availability)

Parttime

Cook 1, Banquet, In-room-dining & Cafeteria

Prepare breakfast, lunch, and dinner food items per guest orders in accordance w...

Location

Canada , Montreal

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

MAPAQ certification is required for all kitchen positions
Ability to communicate in French and English, both orally and in writing (beginner level)
Cooking school or culinary institute education or equivalent experience
Minimum three (3) to five (5) 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
Move about facility and stand for long periods of time
Must be available to work days, nights, and weekends as required

Job Responsibility

Prepare food items of consistent quality according to guest orders following recipe cards, as well as production, portion, and presentation standards
Complete mise 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

What we offer

Comprehensive health benefits (dental, vision, life insurance, prescriptions, etc.)
Discounts at MARCUS Restaurant and the Guerlain Spa
Employee recognition programs (Employee of the Month, anniversary celebrations, etc.)
Complimentary meals per shift at Café 1440
Employer-contributed retirement plan
Paid vacation plus two additional floating holidays per year
Strong training and development programs
Employee travel program, including complimentary stays at Four Seasons properties worldwide (based on tenure and availability)

Parttime

Assistant Manager - Kitchen stewarding

Manages the daily kitchen utility operations. Areas of responsibilities include ...

Location

India , Kochi

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma or GED
4 years experience in the procurement, food and beverage, culinary, or related professional area
2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major
2 years experience in the procurement, food and beverage, culinary, or related professional area

Job Responsibility

Manages the daily kitchen utility operations
Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running
Supervises kitchen associates not actively engaged in cooking
Strives to continually improve guest and associate satisfaction while maintaining the operating budget
Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs
Schedules events, programs, and activities, as well as the work of others
Monitors the inflow of ordered materials and the maintenance of current materials
Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner
Assists with an effective dish room equipment repair and maintenance program
Conducts china, glass and silver inventories

Fulltime

Back Of The House Manager

Manages the daily kitchen utility operations and staff. Areas of responsibilitie...

Location

Italy , Como

Salary:

36100.00 - 38000.00 EUR / Year

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma or GED
4 years experience in the procurement, food and beverage, culinary, or related professional area
OR 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major
2 years experience in the procurement, food and beverage, culinary, or related professional area

Job Responsibility

Manages the daily kitchen utility operations and staff
Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running
Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.)
Strives to continually improve guest and employee satisfaction while maintaining the operating budget
Orders and manages necessary supplies
Schedules events, programs, and activities, as well as the work of others
Monitors the inflow of ordered materials and the maintenance of current materials
Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner
Supervises dishroom shift operations
Performs all duties of utility employees as necessary

What we offer

Staff house accommodation on The Lake Como
Ticket restaurants – meal vouchers (each with a net value of €8 per working day)
Staff cafeteria
Access to the Marriott Bonvoy program, offering exclusive employee rates at Marriott properties worldwide

Fulltime

Ohana Cafe Cook

The Ohana Café Cook supports daily cafeteria production and contributes to banqu...

Location

United States , Maui

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

1–2 years of culinary experience, preferably in high‑volume, cafeteria, or banquet environments
Understanding of basic cooking methods and safe food‑handling procedures
Ability to follow standardized recipes and production schedules
Demonstrated reliability, organization, and willingness to learn
Ability to multitask, stay calm, and adjust priorities during peak periods
Hawaii Food Handler’s Card
ServSafe (within 3 months)
Tuberculosis Clearance

Job Responsibility

Prepares high‑volume menu items (soups, vegetables, proteins, rice, noodles, sauces, salads, etc.)
Executes cafeteria and banquet prep items accurately and consistently
Adheres to all recipe standards and plating/presentation requirements for buffet-style service
Properly cools, reheats, and stores batch items to maintain quality and food safety

What we offer

Competitive salary & wages
Comprehensive benefits package (Medical, Dental, Life Insurance, 401(k), Roth, etc)
Paid time off including Vacation, Sick time, Live Well Day, Community Care Day
Excellent Training and Development opportunities
Learning & Development Subsidy
Many career opportunities within the hotel and to other Four Seasons
Employee Travel Program
Complimentary Dry Cleaning for Employee Uniforms
Complimentary Employee Meal and Paid Meal Break
Hourly Rate: $32.67

Fulltime

Executive Chef

Accountable for overall success of the daily kitchen operations. Exhibits culina...

Location

India , Bengaluru

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma or GED
6 years experience in the culinary, food and beverage, or related professional area
OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
4 years experience in the culinary, food and beverage, or related professional area

Job Responsibility

Accountable for overall success of the daily kitchen operations
Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions
Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility
Supervises all kitchen areas to ensure a consistent, high quality product is produced
Responsible for guiding and developing staff including direct reports
Must ensure sanitation and food standards are achieved
Overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing)
Leading Kitchen Management Team
Providing direction for all day-to-day operations
Understanding employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps

Fulltime

Executive Chef

Accountable for the overall success of the daily kitchen operations. Exhibits cu...

Location

Poland , Krakow

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma + 6 years culinary/F&B experience (Central European/Polish cuisine preferred) OR 2-year degree + 4 years experience including 1 year in Krakow or Polish market
Language: English required
Polish highly desirable
Must appreciate Krakow's culinary scene (milk bars to fine dining)
Must be eligible to work in Poland/EU
relocation support possible

Job Responsibility

Accountable for the overall success of the daily kitchen operations
Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions
Works to continually improve guest and employee satisfaction while maximising the financial performance in all areas of responsibility
Supervises all kitchen areas to ensure a consistent, high-quality product is produced
Responsible for guiding and developing staff, including direct reports
Must ensure sanitation and food standards are achieved
Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing)
Lead kitchen team reflecting Stardom House Hotel identity – blend international expectations with Polish hospitality
Direct daily operations: breakfast, à la carte, room service, events
Perform employee duties when needed, including traditional Polish cooking (żurek, golonka, sernik)

What we offer

Annual/quarterly bonus tied to guest satisfaction and culinary performance
Private medical care (LuxMed or Medicover)
MultiSport card or sports subsidy
Employee discounts on hotel stays, restaurant, and bar
Duty meals during shifts
Professional culinary training in Poland and abroad
Career development within Autograph Collection hotels
Free on-site parking

Fulltime

Executive Chef

Accountable for overall success of the daily kitchen operations. Exhibits culina...

Location

India , New Delhi

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma or GED
6 years experience in the culinary, food and beverage, or related professional area OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
4 years experience in the culinary, food and beverage, or related professional area

Job Responsibility

Accountable for overall success of the daily kitchen operations
Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions
Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility
Supervises all kitchen areas to ensure a consistent, high quality product is produced
Responsible for guiding and developing staff including direct reports
Must ensure sanitation and food standards are achieved
Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing)
Leads kitchen management team
Provides direction for all day-to-day operations
Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps

Fulltime

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Banquets and Cafeteria Cook

Job Description

Job Responsibility

Requirements

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