About the Role

Four Seasons is seeking a skilled and passionate Cook II to join our Culinary team. In this role, you will prepare high-quality menu items for breakfast, lunch, and dinner service while maintaining the exceptional standards of food quality, presentation, safety, and guest satisfaction that define the Four Seasons experience. Reporting to the Sous Chef and Executive Chef, you will play an important role in daily kitchen operations and support a collaborative culinary team environment.

What You Will Do

• Prepare and cook menu items across multiple kitchen stations, including grill, sauté, and cold line, following established recipes and presentation standards.

• Complete mise en place and station set-up for service periods, ensuring readiness for guest demand.

• Monitor and maintain proper cooking temperatures, portion control, and food quality standards.

• Operate and properly maintain a variety of kitchen equipment, including ovens, grills, fryers, mixers, slicers, and food processors.

• Follow food safety and sanitation procedures, including labeling, dating, rotating, and storing products appropriately.

• Manage inventory levels throughout the shift, identify shortages, and assist with minimizing food waste.

• Support kitchen preparation for upcoming shifts by assisting with prep work and product organization.

• Collaborate professionally with culinary leaders and team members to deliver exceptional dining experiences.

What You Bring

• Minimum of 3 years of culinary experience in a restaurant, hotel, resort, or similar food service environment.

• Culinary school education preferred, or an equivalent combination of training and experience.

• Strong knowledge of cooking techniques, food preparation, and kitchen safety practices.

• Proficiency in operating commercial kitchen equipment and maintaining a clean, organized workstation.

• Excellent knife skills, attention to detail, and ability to multitask in a fast-paced environment.

• Ability to obtain and maintain any required local food handling or sanitation certifications.

What We Offer

• Competitive wages and comprehensive benefits package

• Excellent training and career development opportunities

• Complimentary accommodations at other Four Seasons Hotels and Resorts (subject to program availability)

• Complimentary employee meals during shifts

• Uniforms provided and complimentary uniform cleaning

• Opportunities to work alongside an award-winning culinary team

• Inclusive, supportive, and people-focused work environment

Schedule & Hours

• Full-time position

• Flexible schedule including mornings, afternoons, evenings, weekends, and holidays as business needs require

• Typically 40 hours per week

What We Offer

• Competitive wages and comprehensive benefits package

• Excellent training, development, and career growth opportunities within Culinary

• Complimentary room nights at Four Seasons properties worldwide

• Complimentary meals during shifts

• Uniforms and dry cleaning provided

Discounted

• Medical, Dental, and Vision coverage

• Parking and Septa access

• City Fitness membership

Schedule & Hours

• Full-time availability

• Hours may include mornings, evenings, weekends, and holidays based on business needs

Candidates must have valid work authorization for the U.S.

Please note that due to the large number of responses we receive, only candidates being considered for the above position will be contacted for an interview. 

Don’t miss this opportunity to be part of our award-winning team, while developing your career with the world’s leading luxury hotel company! We look forward to receiving your application!

Four Seasons Hotel Philadelphia is committed to diversity and inclusion in the workplace.

Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website - https://eeoc.gov/sites/default/files/migrated_files/employers/poster_screen_reader_optimized.pdf