Sushi Cook II — Luxury Hotel Kitchen, Great Perks

Four Seasons Hotels Limited; Miami Beach (FL); Sur place; USD 42 000 - 65 000; Plein temps

Avantages offerts par ce poste

Excellent Training and Development

Employee Discount for stays at FourSe​

Complimentary Dry Cleaning for Uniform

Complimentary Employee Meals

Complimentary Parking

Résumé du poste

Four Seasons Hotel at The Surf Club in Surfside, FL is seeking an experienced line cook specialized in sushi and seafood for full-time work on site. You will prepare sushi, sashimi, nigiri, and rolls to Four Seasons quality and maintain high standards of seafood handling, food safety, and presentation.

The role requires working all stations (grill, sauté, cold line) with consistency, following recipes, and ensuring mise en place for breakfast, lunch, and dinner service.

Qualifications

• High school education or culinary training required or equivalent experience.
• Minimum three years culinary experience.
• Proficient knife skills and ability to multi-task.

Responsabilités

• Prepare sushi, sashimi, nigiri, specialty rolls, and other dishes while maintaining seafood handling, food safety, and presentation standards.
• Work all stations on the line (grill, sauté, cold line) and follow recipes, production, portion, and presentation standards.
• Complete mis en place and set up station for breakfast, lunch, and/or dinner service; manage temperature of meat and fish.
• Operate and clean kitchen equipment including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and grill.

Connaissances

Knife skills

Multitasking

Seafood handling

Food safety

Presentation

Formation

High school education or culinary training

Description du poste

Four Seasons Hotel at The Surf Club in Surfside, FL is seeking an experienced line cook specialized in sushi and seafood for full-time work on site. You will prepare sushi, sashimi, nigiri, and rolls to Four Seasons quality and maintain high standards of seafood handling, food safety, and presentation.

The role requires working all stations (grill, sauté, cold line) with consistency, following recipes, and ensuring mise en place for breakfast, lunch, and dinner service.