This list contains only the countries for which job offers have been published in the selected language (e.g., in the French version, only job offers written in French are displayed, and in the English version, only those in English).
The Cook role is a key part of our Culinary team, responsible for preparing high-quality dishes that deliver exceptional dining experiences for our guests. Working across restaurant and banquet operations, this role supports kitchen production while maintaining the highest standards of quality, consistency, and food safety. This position reports to the Sous Chef and Executive Chef.
Job Responsibility
Prepare menu items for breakfast, lunch, dinner, and banquet service following established recipes and presentation standards
Complete mise en place and set up assigned stations to ensure smooth and efficient service
Assist with daily food production, including advance preparation based on business levels
Maintain proper food handling, labeling, storage, and rotation to ensure quality and minimize waste
Safely operate, clean, and maintain kitchen equipment and work areas
Communicate inventory needs and support production planning with kitchen leadership
Uphold all food safety, sanitation, and workplace safety standards
Collaborate with team members to deliver exceptional service in a fast-paced kitchen environment
Requirements
1–5+ years of culinary experience, depending on level (entry to advanced)
Basic to advanced cooking skills with the ability to grow into a specialty area
Strong attention to detail and ability to follow recipes and standards
Ability to work efficiently in a high-volume, team-oriented environment
Passion for culinary excellence and continuous learning
Candidates must have valid work authorization for the U.S.
What we offer
Competitive wages and comprehensive benefits package
Excellent training, development, and career growth opportunities within Culinary
Complimentary room nights at Four Seasons properties worldwide