Banquet Cook I – Craft Luxury Event Cuisine

Four Seasons Resort Scottsdale; Scottsdale (AZ); Sur place; USD 40 000 - 52 000; Plein temps

Avantages offerts par ce poste

Energizing Employee Culture

Comprehensive learning and development

Inclusive and diverse engagement

Exclusive discount travel programs

And so much more

Résumé du poste

Four Seasons Resort Scottsdale is seeking a Banquet Cook 1 to join our culinary team. You’ll be the most senior cook on the line after the Chef de Partie, delivering high-quality dishes and supporting the banquet program.

Responsibilities include producing consistent items, maintaining equipment, and ensuring health and safety standards while contributing to a dynamic and collaborative kitchen culture.

Qualifications

• Culinary degree preferred.
• 3–5 years culinary or related work experience.
• Advanced knife skills and ability to multi-task.
• Must be able to work as part of a team and have a flexible schedule.
• Ability to read, write and communicate effectively with team, guests and hotel.

Responsabilités

• Prepare consistent quality food and pastry items according to guest orders following recipe cards and production, portion, and presentation standards.
• Start food items that are prepared ahead of time, ensuring not to prepare beyond estimated needs.
• Operate, maintain and clean kitchen equipment including fryer, broiler, stove, steamer, processor, mixer, slicer, oven, steam table, kettle, waffle iron, and grill.
• Date all food containers and rotate per policies; implement department of health policies.
• Control food cost by reducing waste and managing usage per policies.
• Maintain sanitation standards and proper temperatures for perishables.
• Complete mise en place and set-up station for breakfast, lunch, and/or dinner service.

Connaissances

Advanced knife skills

Multi-tasking

Teamwork

Flexible schedule

Communication

Formation

Culinary degree preferred

Description du poste

Four Seasons Resort Scottsdale is seeking a Banquet Cook 1 to join our culinary team. You’ll be the most senior cook on the line after the Chef de Partie, delivering high-quality dishes and supporting the banquet program.

Responsibilities include producing consistent items, maintaining equipment, and ensuring health and safety standards while contributing to a dynamic and collaborative kitchen culture.