Cook 1

• Cut, trim, and prepare various types of meat, seafood, and poultry according to established specifications and production needs
• Inspect all meat, seafood, and poultry to ensure adherence to Four Seasons standards, including performing yield testing
• Operate, maintain, and properly clean kitchen equipment such as ovens, grills, fryers, slicers, mixers, steamers, and related tools
• Properly label, date, rotate, and store all food products, ensuring perishables are maintained at required temperatures
• Check pars for shift usage, identify preparation needs, complete freezer pulls, and set up assigned stations
• Monitor inventory levels, communicate shortages, assist with food cost control efforts, and minimize waste, loss, and overproduction
• Comply with Four Seasons Category One and Category Two Work Rules and Standards of Conduct
• Work professionally and cooperatively with culinary colleagues and leadership

• High school diploma or equivalent
• Minimum of two years of culinary or related experience with a focus on butchering
• Advanced foundational culinary knowledge with strong attention to detail and quality
• Proficiency in operating, maintaining, and safely cleaning knives and kitchen equipment
• Understanding of food safety, sanitation, and proper handling procedures
• Ability to work efficiently in a fast‑paced, team‑oriented kitchen environment

Culinary school or institute education or comparable experience preferred

• Competitive wages and a comprehensive benefits package
• Complimentary employee meals
• Uniform dry cleaning
• Ongoing training and professional development opportunities
• Complimentary stays at Four Seasons properties worldwide
• A supportive and inclusive culture focused on craftsmanship and growth
• Discounted Medical, Dental, and Vision coverage
• Parking and SEPTA access
• City Fitness membership