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.

NOTRE ORGANISATION EST UN EMPLOYEUR ENGAGÉ EN MATIÈRE D’ÉQUITÉ ET DE DIVERSITÉ. LE MASCULIN EST UTILISÉ UNIQUEMENT POUR ALLÉGER LE TEXTE.

Cook 1 , Marcus Restaurant & Lounge
Four Seasons Hotel Montreal is seeking an individual who shares our passion for excellence and is committed to creating memorable experiences for both our employees and our guests. We are looking for someone with a strong work ethic, high integrity, attention to detail, cultural awareness, and a guest-centric mindset.

ABOUT THE ROLE:

The Cook 1 is responsible for preparing breakfast, lunch, and dinner food items according to guest orders, ensuring compliance with production requirements and quality standards. This role involves following recipes, maintaining portion controls, and ensuring food presentation meets expectations. The Cook 1 also upholds a safe and sanitary work environment, adhering to all health and safety regulations

WHAT YOU WILL DO:

• Préparer les repas selon les commandes des invités en respectant les recettes, les portions et les standards de présentation.
• Effectuer la mise en place de la station de travail pour le petit-déjeuner, le dîner ou le souper et préparer les quantités nécessaires.
• Utiliser, entretenir et nettoyer adéquatement l’équipement de cuisine selon les normes d’hygiène et de sécurité.
• Assurer la bonne conservation, l’étiquetage et la rotation des aliments conformément aux politiques de l’établissement.
• Participer à la gestion des stocks, signaler les pénuries et retourner les produits non utilisés aux aires d’entreposage.
• Contribuer à la réduction du gaspillage alimentaire et au contrôle des coûts selon les procédures internes.
• Travailler en harmonie avec les collègues et les superviseurs, tout en respectant les normes de conduite de l’entreprise.