The Cook III is an experienced culinary professional responsible for preparing breakfast, lunch, and dinner food items per guest orders in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. This role demonstrates advanced culinary skills, works with a high level of independence across kitchen stations, and supports the consistent execution of Four Seasons culinary standards. What You Will Do. Prepare breakfast, lunch, and dinner food items per guest orders of consistent quality following recipe cards, production, portion, and presentation standards; complete mis en place and set-up station for assigned service periods. Work all stations on the line with proficiency while maintaining pace, accuracy, and attention to detail during high-volume service. Start food items that are prepared ahead of time, ensuring production aligns with estimated needs and established pars. 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. Ensure all food containers are dated and rotated per policies; maintain proper food temperatures; manage freezer pulls, line set-up, and inventory awareness; control food waste, loss, and usage per guidelines. Support food cost control efforts by maintaining quality, consistency, and responsible product handling. Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in Em. Pact. Work harmoniously and professionally with co-workers and supervisors, supporting a collaborative and respectful kitchen culture. What You Bring. High school education, cooking school or culinary institute education, or equivalent professional experience. A minimum of three years of culinary experience with demonstrated intermediate-to-advanced culinary knowledge. Strong proficiency in operating, maintaining, and cleaning kitchen equipment including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill. Strong knife skills, ability to multi-task, and confidence working independently during service. What We Offer. Competitive wages. Complimentary employee meals. Uniforms and uniform laundering. Ongoing culinary training and professional development. Complimentary stays at other Four Seasons Hotels and Resorts. An inclusive, respectful workplace culture rooted in Four Seasons values. Discounted. Medical, Dental, and Vision coverage. Parking and SEPTA access. City Fitness membership. Schedule & Hours. Full-time position. Approximately 40 hours per week over five day. Schedule may include early mornings, evenings, weekends, and holidays based on operational needs. Four Seasons Hotel Philadelphia is committed to diversity and inclusion in the workplace.