Cook II

Cook II

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

Here at Palm Beach Island's only Five-Star, Five-Diamond resort, the feel is timeless, charming, and intimately connected to our private beachfront just steps beyond our front door. Every detail and memorable experience tells the story of the warmth and spirit of our iconic island. Dining at Four Seasons Resort Palm Beach is an experience in and of itself, with inspiration drawing from a Michelin star collaboration and the local elements. The crowning jewel of the Resort is Florie's, the only restaurant and bar in the United States in partnership with Mauro Colagreco, recently recognized as Best of the Best in The World's 50 Best Restaurant awards. Write the next chapter of your career in an authentic Palm Beach paradise.

The Cook II is a skilled member of the Culinary team responsible for preparing high-quality dishes while supporting kitchen operations and maintaining Four Seasons standards. This role requires strong culinary fundamentals, attention to detail, and the ability to work independently while contributing to a collaborative team environment. The Cook II reports to the Sous Chef and Executive Chef.

Prepare and present food items to order with consistent quality, following recipes, portioning, and presentation standards

Perform mise en place and independently manage assigned station for breakfast, lunch, and/or dinner service

Prepare ingredients and advance items according to forecast while minimizing waste

Operate, maintain, and properly clean all standard kitchen equipment

Ensure compliance with food safety standards, including labeling, dating, storage, and rotation of all food products

Monitor inventory levels, assist with requisitions, and communicate shortages or discrepancies

Maintain cleanliness and organization of workstations and kitchen areas

Support food cost control through proper portioning, waste reduction, and adherence to standards

Follow Four Seasons work rules, standards of conduct, and safety policies

Collaborate professionally with culinary team members and assist in mentoring less experienced cooks as needed

High school diploma or culinary school education or equivalent experience

Minimum of 2 years of culinary or related experience in a professional kitchen

Strong working knowledge of cooking techniques, kitchen operations, and food safety standards

Proficiency in knife skills and station management

Ability to operate and maintain commercial kitchen equipment

Strong organizational skills with the ability to multitask in a fast-paced environment

Team-oriented mindset with effective communication skills

Competitive salary and comprehensive benefits package

Excellent training and development opportunities

Complimentary accommodations at other Four Seasons Hotels & Resorts

Complimentary dry cleaning for employee uniforms

Complimentary employee meals

401(k) retirement plan

Flexible schedule required, including evenings, weekends, and holidays

Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply.