Banquet & In-Room Dining Cook II — Luxury Hotel

Four Seasons Hotels and Resorts; Philadelphia (Philadelphia County); On-site; USD 25,000 - 39,000; Full time

Benefits offered by this job

Competitive wages

Comprehensive benefits

Complimentary room nights

Complimentary meals during shifts

Uniforms and dry cleaning

Parking and SeTA access

City Fitness membership

Job summary

Four Seasons Hotel Philadelphia is seeking a Cook II to prepare high-quality menu items for Banquet and In-Room Dining while upholding Four Seasons standards for quality, sanitation and safety. The role sits within the Culinary team and reports to the Sous Chef and Executive Chef.

You will work to support breakfast, lunch and dinner service, maintain mise en place, monitor food quality, and operate kitchen equipment safely in a fast-paced luxury setting.

Qualifications

• Experience in hotel, restaurant, banquet or high-volume culinary operation.
• Knowledge of food preparation techniques, sanitation and food safety standards.
• Ability to work efficiently in a fast-paced environment.
• Strong attention to detail and commitment to quality.
• Flexible availability, including evenings, weekends and holidays.

Responsibilities

• Prepare and cook menu items according to recipes, portion standards and presentation guidelines.
• Support banquet and In-Room Dining production for breakfast, lunch and dinner service.
• Complete daily mise en place and maintain organized workstations.
• Monitor food quality, freshness and storage procedures.
• Operate and maintain kitchen equipment safely and efficiently.
• Minimize food waste while supporting food cost controls.
• Maintain a clean, safe, and sanitary kitchen environment.
• Collaborate professionally with culinary team members and leaders.

Skills

Culinary experience

Food safety

Fast-paced

Attention to detail

Flexible availability

Job description

Four Seasons Hotel Philadelphia is seeking a Cook II to prepare high-quality menu items for Banquet and In-Room Dining while upholding Four Seasons standards for quality, sanitation and safety. The role sits within the Culinary team and reports to the Sous Chef and Executive Chef.

You will work to support breakfast, lunch and dinner service, maintain mise en place, monitor food quality, and operate kitchen equipment safely in a fast-paced luxury setting.