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 ROLE:

Four Seasons Resort and Residences Napa Valley is seeking candidates with culinary experience. The Cook 1 will prepare all meals and pastries 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. Prepare and serve food for Employee Cafeteria as needed. Complies with any additional requests that may arise pertaining to Cook 1 duties.

WHAT YOU WILL DO:

• Prepare consistent quality food and pastry items according to guest orders following recipe cards and production, portion, and presentation standards.
• 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.
• Effectively operate, maintain and properly clean kitchen equipment, including but not limited to deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
• Acts 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.
• Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages.
• Return all food items not used to designated storage areas, being sure to cover/date all perishables.
• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.
• 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.
• Assist in prep work as required for the next shift.