Cook 2 Job at Four Seasons (Beverly Hills)

Job Description

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. Cook 2 - Main Kitchen. Full Time. Beverly Wilshire, Beverly Hills, A Four Seasons Hotel is looking for a Cook 2 for the Main Kitchen, who shares a passion for excellence and who infuses enthusiasm into everything they do. The Cook 2 reports to the Executive Chef. Work authorization for the location is required.

Job Responsibility

Maintain food storage and handling procedures
Maintain food quality and nutritional standards
Perform technical culinary food production, portion control, and service standards
Follow production schedule
Food preparation of meats/poultry/game/fish, vegetables, and fruits, to include: washing, peeling, cutting and seeding vegetables and fruits, weighing and measuring ingredients, methods of combination: stirring, mixing, whipping, breading, etc., cooking: steaming, sautéing, frying, baking, roasting, braising, boiling, poaching, broiling
Maintain cooking temperature, product cooling and labeling
Lifting and moving equipment to and from work stations, stove, and refrigerator
Maintains a clean and sanitary work station, equipment at all times
Distribute supplies utensils, and portable equipment
Stocks and maintains sufficient levels of food products at work station to ensure a smooth service period
Follows proper plate presentation and garnish setup for all dishes
Properly store, rotate, and manage all food products following local, state, federal, and company guidelines and procedures

Requirements

Minimum 2 years previous line cook experience in a restaurant kitchen
scratch kitchen preferred
Must have solid knowledge of food product and be able to skillfully apply culinary techniques
Must be able to learn and maintain a solid knowledge of the menu with attention to detail in plating
Must be able to perform in a high volume kitchen environment
Conversational English vocabulary
Ability to read and comprehend recipes, simple instructions, short correspondence, and memos
Ability to use down time to prep for next shift
Ability to write simple correspondence
Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization
Ability to add and subtract two digit numbers and to multiply and divide these operations using units of weight measurement, volume, and distance
Ability to apply common sense understanding to carryout detailed but uninvolved written or oral instructions
Ability to deal with problems involving a few concrete variables in standardized situations
Strong team-minded approach to fellow-workers
Primary food quality work ethic
Proficient knife skills

What we offer

Be part of a cohesive team with opportunities to build a successful career with global potential
Have access to a robust benefit plan
Have the opportunity to engage in diverse and challenging work
Derive a sense of pride in work well done
Be recognized for excellence

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