Job Overview
Employment Type
Hourly
Compensation
Type:
Hourly
Rate:
Range $26.16 - $27.66
Work Schedule
Standard Hours
Benefits
Compensation
Energizing employee culture
Comprehensive learning and development programs
Competitive wages
Paid Time Off
401(k) retirement plan
Employer matching program
Inclusive Employee Engagement Events
Complimentary dry cleaning
Employee Meals
Job Description
Four Seasons Hotels and Resorts stands as a beacon of luxury and exceptional service in the hospitality industry worldwide. Renowned for its commitment to excellence, the company is powered by passionate individuals driven to elevate their craft and create memorable experiences for guests, residents, and partners. With locations spanning the globe, Four Seasons fosters a culture that values mutual respect, genuine hospitality, and a dedication to providing world-class service. The company believes in nurturing a workplace where people feel valued, supported, and inspired to grow both professionally and personally. Four Seasons champions a work environment that prioritizes employee well-being, inclusivity,... Show More
Job Requirements
- Valid work authorization for the U.S.
- high school diploma or equivalent
- culinary training or apprenticeship preferred
- ability to work in a fast-paced kitchen environment
- strong attention to detail
- ability to work harmoniously with others
- commitment to food safety and sanitation standards
- good communication skills
- physical stamina for kitchen work
- flexibility to work varied shifts including weekends and holidays
Job Qualifications
- ServeSafe certification
- proficient knife skills
- ServeSafe allergen training
- reading, writing and oral proficiency in English
- high school graduate
- apprenticeship, cooking school or culinary institute education
- highly developed sense of taste
- comprehensive sauce preparation skills
Job Duties
- Maintain consistency of service in the absence of the Sous Chef
- adhere to food handling, sanitation, and safety procedures
- maintain temperature and logs as required
- maintain appropriate dating, labeling, and rotation of food items
- communicate with Sous Chefs and Executive Sous Chef about menu items, issues or shortages
- ensure adequate supply of materials for the shift
- set up the station with all necessary equipment and materials
- prepare items and station for service
- prepare and plate items accurately and timely
- communicate with cooks regarding timing
- properly break down the station and store food with correct labeling
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in: