Cook I – Luxury Hotel Kitchen, Craft High-Quality Dishes

Four Seasons; Puerto Rico; On-site; USD 32,000 - 42,000; Full time

Benefits offered by this job

Competitive pay

Medical & dental

Vision coverage

Retirement plan

Staff housing perks

Dry cleaning

Employee meals

Paid holidays

Special rates

Job summary

Four Seasons Resort Puerto Rico in Bahia Beach is seeking a Cook I to join a luxury kitchen. You will prepare and cook menu items according to Four Seasons recipes, maintaining high standards of presentation and safety in a fast-paced, guest-focused environment.

You should have prior Cook I experience in hotels or fine dining, strong knowledge of cooking techniques and food safety, and the ability to work under pressure, with flexible weekend shifts.

Qualifications

• Previous experience as a Cook I in hotels or fine dining.
• Solid knowledge of cooking techniques, kitchen equipment and food safety.
• Ability to work under pressure while maintaining high standards.

Responsibilities

• Prepare and cook menu items according to Four Seasons recipes, standards and presentation guidelines.
• Ensure all food is prepared with consistency, quality and attention to detail.
• Maintain a clean, organized, and sanitary workstation per food safety standards.
• Properly handle, store and rotate food to ensure freshness and minimize waste.
• Collaborate with chefs and kitchen team to ensure smooth daily operations.
• Assist with prep, mise en place, and banquet or event production as needed.
• Follow health, safety and workplace policies at all times.

Skills

Cook I experience

Culinary techniques

Food safety

Work under pressure

Detail oriented

Flexible shifts

Team player

Job description

Four Seasons Resort Puerto Rico in Bahia Beach is seeking a Cook I to join a luxury kitchen. You will prepare and cook menu items according to Four Seasons recipes, maintaining high standards of presentation and safety in a fast-paced, guest-focused environment.

You should have prior Cook I experience in hotels or fine dining, strong knowledge of cooking techniques and food safety, and the ability to work under pressure, with flexible weekend shifts.