Line Cook

To create a culture and a work ethic based on the Golden Rule, giving our people a framework to pursue a superior international service culture.    

Job duties include but are not limited to:  

• Run the day to day operation of assigned station in the kitchen. 

• Assist in creating and preparing menus items and specials. 

• Check and complete mise en place and pars and set-up the station. 

• Communicate with the Sous Chefs and the Executive Chef regarding menu items, problem situations or shortages. 

• Work closely with standard recipes and plate presentations in order to maintain standards of quality in production and presentation. 

• Maintain a good working relationship with other employees. 

• Store items properly at the end of the shift. 

• Ensure a clean, neat and organized work area 

• Conduct oneself in a professional manner at all times to reflect the high standards of Four Seasons Hotels. 

• Perform other tasks or projects as assigned by hotel management and staff. 

• Follow all guidelines for timely food service to guests. 

• Have knowledge of Four Seasons Food Standards. 

• 3-5 years of experience in similar kitchen/hotel operation. 

• Must be willing to work a flexible schedule in order to accomplish all major responsibilities. This may include some evenings, weekends and holidays. 

• Candidates must have excellent personal presentation and interpersonal skills. 

• This position requires the ability to lift up to 40lb. 

• Successful candidate must possess legal work authorization in the United States.