Restaurant Cook Job at Four Seasons (Calistoga)

Job Description

We are hiring Culinary Talent for our Restaurant - Truss and Auro! We are looking for a passionate and creative cooks (levels 1-4) to join our award winning team! Work with our Culinary Director of Auro and Truss Restaurant + Bar, Rogelio Garcia and Executive Sous Chef, Juan Agustin, come join our team and work with the best of the best! Team members should be passionate, ambitious and have a deeply care about working as part of a team. We champion individuals who invest in the restaurant and themselves. The Culinary philosophy at the Restaurants will be centered on showcasing the hyper seasonality of the Napa/Bay Area, the talented and hardworking farmers and specialty purveyors. Cooks will prepare all items for assigned station including but not limited to breakfast, lunch, dinner, food items per guest orders in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. Complies with any additional requests that may arise pertaining to cook duties.

Job Responsibility

Prepare consistent quality food and pastry items following recipe cards and production, portion, and presentation standards
Maintain a clean and sanitary buffet line including all serving utensils and servicewares
Complete mis 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
Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures
Check pars for assigned station, determine necessary preparation, freezer pull and station set up
communicate any out-of-stock items or possible shortages to supervisor
Return all food items not used to designated storage areas, being sure to cover/date all perishables
Follow all established actions for food cost
control food waste, loss and usage per policies
Act as a liaison between the line-staff and kitchen management to insure the kitchen staff is operating in at the expected level set by the Resort Culinary Management
Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in the Employee Handbook
Work harmoniously and professionally with co-workers and supervisors
Adhere to meal break policy and follow proper payroll procedures

Requirements

Minimum two years culinary or related work experience
Culinary knowledge is expected for this position
Working knowledge is generally attained on-the-job
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
Ability to multi-task in a high volume and demanding environment
Flexible for early morning, mid-day, and evening shifts in order to support 24/7 operational business needs
This position is not eligible for work sponsorship/visa
Candidates must possess valid US work authorization