Role OverviewThe Cook I, Employee Dining Lead is a hands-on culinary position responsible for overseeing the daily operations of the employee cafeteria, ensuring high-quality meals are prepared and served to employees in accordance with Four Seasons standards.
What You Will Do
Supervise meal service, lead by example in food preparation, prepare food items according to established recipes, and maintain a safe, clean, and efficient work environment.
Why It Might Be a Fit
The ideal candidate will have high school diploma, culinary school education, or equivalent experience, and minimum five years of culinary experience in a high-volume cafeteria, restaurant, hotel, or institutional food service environment.
Requirements
- High school diploma, culinary school education, or equivalent experience
- Minimum five years of culinary experience
- Advanced culinary knowledge and strong food safety and sanitation practices
Benefits
- Competitive salary, wages, and a comprehensive benefits package
- Excellent Training and Development opportunities
- Employee Discount for stays at any Four Seasons worldwide
- Complimentary Dry Cleaning for Employee Uniforms
- Complimentary Employee Meals
- Complimentary Parking
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