Culinary Position - Line and Prep Cooks

About Four Seasons

Four Seasons is powered by our people. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. A rare gem on Florida's Gulf Coast of Southwest Florida, Naples Beach Club, a Four Seasons Resort, is an exclusive collection of 156 luxurious beachfront private residences and a 222-room hotel all within a 125-acre walkable coastal village in the heart of Old Naples. Honoring local heritage and artfully reimagined for modern-day elegance, the resort includes residents-only facilities and amenities, a luxury spa and state-of-the-art well-being/fitness center, exquisite and diverse fine dining outlets, outdoor pursuits to include a tennis center, and an 18-hole golf course, bowling and movie theater experiences, and an exclusive private club. Prepare breakfast, lunch, and dinner, food items per guest orders in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

High school education, culinary school or equivalent experience

Minimum two years culinary or related work experience

Advanced culinary knowledge is expected for this position, working knowledge is generally learned on-the-job

Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill

Prepare food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; Assist with prep work of vegetables and condiments as required for the next shift. (40%) Start food items that are prepared ahead of time, making sure not to prepare beyond estimated needs. (20%) Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill. (10%) Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies. (Training new line cooks and prep cooks. Assist on other kitchens as needed.

Minorities, women, veterans, and individuals with disabilities are encouraged to apply.