Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets. Responsible as part of a team for cooking tasty, delicious and healthy meals for all diners. Before you can make it to the kitchen though, you’ll need to get your foot in the door. Stock shelves with new merchandise, Conduct daily inspections of perishable products to check code dates (freshness) and proper rotation, Check identification for alcohol and tobacco products according to company policy, Review and adhere to store safety/emergency procedures – critical telephone numbers and incident reporting forms and protocol, Participate in all store sales building, customer service, and team-building activities, Set up equipment needed for preparation of food, Preparation of raw products, following all required recipes, Correct portioning of food items by weight, Prepare sauces by recipe utilizing proper cooling methods, Ability to work in cold environment of approximately 35-40 degrees, Must be able to lift and push up to 50+ lbs, Ability to use knifes and kitchen equipment, Good organizational skills and adaptable to frequent changes, Must be able to work in a high stress environment with changing priorities, Prepares food items for the Banquet Kitchen, Basic knowledge of kitchen sanitation and safety required, Must have ability to work flexible schedules, including days, nights, weekends, and holidays, Must have ability to lift and carry up to 20lbs, Label and stock all ingredients on shelves so they can be organized and easily accessible, Measure ingredients and seasonings to be used in cooking, Prepare cooking ingredients by washing and chopping vegetables, cutting meat etc, Undertake basic cooking duties such as reducing sauces, parboiling food etc, Prepare simple dishes such as salads, entrees etc, Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc, Ensure all food and other items are stored properly, Comply with nutrition and sanitation guidelines, Knowledge of health and safety rules in a kitchen, Manual dexterity able to operate cutting tools and kitchen utensils, A team player with good communication skills, Patient with an ability to stay positive under pressure, Very good physical condition and endurance, High school diploma or equivalent is desirable; Training from a culinary school will be an asset, Prepare and serve hot and cold food to guests as needed in a timely manner, One year previous food & beverage experience in a full service restaurant or hotel environment, Capability to work well with others and contribute to a positive work environment, Be encouraged to demonstrate your professional passion, Have career growth opportunities both within Four Seasons Hotel Seattle and worldwide with our company, Ability to read and comprehend instructions and correspondence, including recipes, order sheets and schedules, Requires good communication skills and basic knowledge of banquet set up, Working knowledge of sanitation and cleanliness standards, Working knowledge of cleaning supply usage and safe handling practices, Must be able to learn and operate kitchen equipment, Must be able to walk and stand for an entire shift, Ability to perform duties within hot to normal to cold temperature ranges, To encourage and abide by all health codes and hand washing guidelines, Make salads soup bases, fire up all equipment, gather product from other outlets, peel shrimp prepare lobster tails, crack oysters, prepare stocks, blanch noodles or pasta, deep fry products, prepare plates for desserts, preparations of cold sauces, responsible for forwarding shellfish identification cards to supervisor, produce rice, stuffing, vegetables, Responsible for fostering a fun environment, Carves meats, portions food and serving plates, adds gravies and sauces, and garnishes serving to fill orders, Partners with culinary leadership to work as a team to ensure coordinated work flow during shift to meet business demands and ensure customer satisfaction, Follow established protocols in food sanitation and freshness in the preparation and readiness of sliced meat and cheeses, salad and salad dressings, baking products and desserts, Assist in the preparation and readiness for special events and banquets, Operate sandwich line service during lunch and dinner hours, Experience in food service and/or previous restaurant experience, Ability to follow recipes in the preparation of breakfast, dessert and other baking products, Food safe certification and knife safety experience, Complete production sheets and other records as required, Accommodate individual guest requests with regard to special dietary needs, Attend to day-to-day problems and needs concerning equipment and food supplies, detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and or other unusual conditions, Ability to lift objects up to 30 pounds and push cart weighting 100 pounds, Entire shift spent standing or walking, bending, Demonstrated knife skills; able to follow recipes, Manual dexterity with both hands required, Must work with potentially hazardous equipment such as knives, meal slicer and buffalo chopper, Two years food service production experience required, Some supervisory experience preferred or demonstrated supervisory ability, Ability to interact with the public Shift 1st shift Monday, Wednesday and Friday with every other weekend. 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