Vernick Fish Cook 3

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.

The Cook III is an integral member of our Culinary team, responsible for preparing high-quality menu items for restaurant and banquet guests while maintaining Four Seasons standards for food quality, presentation, and guest satisfaction. This role supports daily kitchen operations, works collaboratively with fellow culinary team members, and reports to the Sous Chef and Executive Chef.

• →Prepare menu items for breakfast, lunch, dinner, and banquet service according to established recipes and presentation standards.
• →Complete mise en place and maintain an organized station to ensure efficient service.
• →Assist with daily food production and advance preparation based on anticipated business levels.
• →Safely operate and maintain kitchen equipment including ovens, grills, mixers, slicers, and food processors.
• →Follow proper food handling, labeling, storage, and rotation procedures to ensure quality and minimize waste.
• →Support inventory control efforts by communicating shortages and helping manage food costs.
• →Maintain a clean, safe, and sanitary work environment in accordance with food safety standards.
• →Work collaboratively and professionally with colleagues and supervisors to deliver an exceptional guest experience.

• One year of culinary, restaurant, or related experience preferred.
• Basic culinary knowledge and a passion for food preparation.
• Proficient knife skills and the ability to multitask in a fast-paced kitchen environment.
• Strong attention to detail and commitment to quality and consistency.
• Culinary school education or equivalent experience is an asset.

• Full-time position
• Typically scheduled 40 hours per week across five days
• Hours may include mornings, evenings, weekends, and holidays based on business needs.