Banquet Cook 1

Four Seasons•Fort Lauderdale, FL

12d•Onsite

About The Position

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. About the location: Sophisticated style and energy in a celebrated vacation desitination. Discover a modern reflection of the classic yacht club lifestyle. With a prime beachfront address, Four Seasons brings unrivalled style and service to this next-generation coastal city. Moments away, experience Fort Lauderdale’s best shops, restaurants, marinas and entertainment – surrounding you with the spirit of one of the world’s top yachting locales. About the role The Banquet Cook 1 is responsible for preparing, producing, and executing high‑volume banquet meals for events, meetings, and group functions. This role requires strong culinary proficiency, excellent organization, and the ability to maintain quality and consistency across large-scale production.

Requirements

At least 3-5 years of professional cooking experience, preferably in banquet or high-volume production within a luxury hotel or resort. Advanced culinary knowledge.
Ability to operate, maintain, and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
Strong banquet production skills, ability to follow batch cooking standards, and excellent knife skills.
Excellent personal presentation and interpersonal skills.
Solid knife skills.
Strong time management skills: ability to multi-task, set priorities, and adjust to changing conditions. Willing to work in a fast-paced environment.
Excellent communication and interpersonal skills; ability to work closely with other departments and communicate clearly and effectively with colleagues and guests.
Ability to lift, carry, and move up to 70 lbs.
US work authorization is required.

Responsibilities

Produce banquet menu items according to standardized recipes, plating guides, and event orders; ensure consistent quality, flavor, and presentation.
Set up, organize, and execute banquet stations for small and large events, including mis en place for hot and cold items.
Coordinate timing with Banquet Chefs and Captains to ensure all food is prepared and delivered on schedule.
Safely operate, maintain, and clean all kitchen equipment (ovens, steamers, tilt skillets, fryers, flat tops, etc.).
Maintain proper labeling, dating, and rotation of all products; follow food safety and sanitation standards.
Monitor inventory levels for banquet production; assist in reducing food waste and maintaining proper food cost.
Support action‑station cooking, carving, or live‑service stations as needed during events.