Cook I, Employee Dining Lead
Four Seasons Hotels
Cook I, Employee Dining Lead
Job Description
About Four Seasons: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.About the location:Oceanfront elegance within an iconic social club setting. From the moment it first opened its doors on New Year’s Eve 1930, The Surf Club has hosted history. It is here that you will find Four Seasons Hotel at The Surf Club. An icon in the Miami Beaches, located near Sunny Isles, this beachside hotel brings a new era of luxury, with celebrated dining and a world-class spa, to its Surfside shores.About the Role:The Cook I, Employee Dining Lead is responsible for overseeing the daily operations of the employee cafeteria while actively participating in food preparation and service. This role is a hands-on culinary position, functioning at a Cook 1 level, ensuring high-quality meals are prepared and served to employees in accordance with Four Seasons standards while maintaining a safe, clean, and efficient work environment.What You Will Do:Supervise the daily operations of the employee cafeteria, ensuring smooth meal service and a positive employee dining experience.Lead by example through active participation in food preparation for breakfast, lunch, and dinner service.Prepare food items according to established recipes, production requirements, portion controls, and presentation standards.Complete mise en place and station set-up for meal periods and ensure readiness for service.Assist with scheduling, training, and providing guidance to cafeteria team members.Monitor food quality, consistency, and sanitation standards throughout food preparation and service.Start food items that are prepared ahead of time, ensuring production aligns with anticipated demand.Operate, maintain, and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.Date all food containers and rotate products according to company policies, ensuring all perishables are stored at proper temperatures.Check pars, determine necessary preparation needs, freezer pulls, and line set-up requirements.Monitor inventory levels and communicate any shortages or out-of-stock items.Return unused food items to designated storage areas, ensuring all perishables are properly covered and dated.Assist in controlling food costs through proper portioning, waste reduction, and inventory management.Ensure compliance with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as outlined in EmPact.What You Bring:High school diploma, culinary school education, or equivalent experience.Minimum five years of culinary experience, preferably in a high-volume cafeteria, restaurant, hotel, or institutional food service environment.Advanced culinary knowledge and strong food safety and sanitation practices.Working knowledge is generally learned through a combination of formal training and hands-on experience.What We Offer:Competitive salary, wages, and a comprehensive benefits packageExcellent Training and Development opportunitiesEmployee Discount for stays at any Four Seasons worldwideComplimentary Dry Cleaning for Employee UniformsComplimentary Employee MealsComplimentary ParkingSchedule & Hours:Full Time (early mornings, days, evenings, weekends, and holidays)Candidates must have valid work authorization for the U.S.Please note that due to the large number of responses we receive, only candidates being considered for the above position will be contacted for an interview.Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website - https://eeoc.gov/sites/default/files/migrated_files/employers/poster_screen_reader_optimized.pdf
Locations
- Four Seasons Surf Club
Required Qualifications
- High school diploma, culinary school education, or equivalent experience. (experience)
- Minimum five years of culinary experience, preferably in a high-volume cafeteria, restaurant, hotel, or institutional food service environment. (experience)
- Advanced culinary knowledge and strong food safety and sanitation practices. (experience)
- Working knowledge is generally learned through a combination of formal training and hands-on experience. (experience)
- High school diploma, culinary school education, or equivalent experience. (experience)
- Minimum five years of culinary experience, preferably in a high-volume cafeteria, restaurant, hotel, or institutional food service environment. (experience)
- Advanced culinary knowledge and strong food safety and sanitation practices. (experience)
- Working knowledge is generally learned through a combination of formal training and hands-on experience. (experience)
Responsibilities
- Supervise the daily operations of the employee cafeteria, ensuring smooth meal service and a positive employee dining experience.
- Lead by example through active participation in food preparation for breakfast, lunch, and dinner service.
- Prepare food items according to established recipes, production requirements, portion controls, and presentation standards.
- Complete mise en place and station set-up for meal periods and ensure readiness for service.
- Assist with scheduling, training, and providing guidance to cafeteria team members.
- Monitor food quality, consistency, and sanitation standards throughout food preparation and service.
- Start food items that are prepared ahead of time, ensuring production aligns with anticipated demand.
- Operate, maintain, and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
- Date all food containers and rotate products according to company policies, ensuring all perishables are stored at proper temperatures.
- Check pars, determine necessary preparation needs, freezer pulls, and line set-up requirements.
- Monitor inventory levels and communicate any shortages or out-of-stock items.
- Return unused food items to designated storage areas, ensuring all perishables are properly covered and dated.
- Assist in controlling food costs through proper portioning, waste reduction, and inventory management.
- Ensure compliance with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as outlined in EmPact.
- Supervise the daily operations of the employee cafeteria, ensuring smooth meal service and a positive employee dining experience.
- Lead by example through active participation in food preparation for breakfast, lunch, and dinner service.
- Prepare food items according to established recipes, production requirements, portion controls, and presentation standards.
- Complete mise en place and station set-up for meal periods and ensure readiness for service.
- Assist with scheduling, training, and providing guidance to cafeteria team members.
- Monitor food quality, consistency, and sanitation standards throughout food preparation and service.
- Start food items that are prepared ahead of time, ensuring production aligns with anticipated demand.
- Operate, maintain, and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
- Date all food containers and rotate products according to company policies, ensuring all perishables are stored at proper temperatures.
- Check pars, determine necessary preparation needs, freezer pulls, and line set-up requirements.
- Monitor inventory levels and communicate any shortages or out-of-stock items.
- Return unused food items to designated storage areas, ensuring all perishables are properly covered and dated.
- Assist in controlling food costs through proper portioning, waste reduction, and inventory management.
- Ensure compliance with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as outlined in EmPact.
Benefits
- general: Competitive salary, wages, and a comprehensive benefits package
- general: Excellent Training and Development opportunities
- general: Employee Discount for stays at any Four Seasons worldwide
- general: Complimentary Dry Cleaning for Employee Uniforms
- general: Complimentary Employee Meals
- general: Complimentary Parking
- general: Competitive salary, wages, and a comprehensive benefits package
- general: Excellent Training and Development opportunities
- general: Employee Discount for stays at any Four Seasons worldwide
- general: Complimentary Dry Cleaning for Employee Uniforms
- general: Complimentary Employee Meals
- general: Complimentary Parking
Tags & Categories
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