Job Details

About Four Seasons:

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:
Oceanfront splendour in perfect harmony with nature. Surrounded by white-sand beaches and black-lava landscapes, Four Seasons Resort Hualalai is perfectly situated for all kinds of island adventures. The spirit of Hawaii, from its long-held traditions to its inspired art, informs every detail of our idyllic retreat.

COOK I

The Four Seasons Resort Hualalai is looking for a Cook 1 who shares a passion for excellence and who infuses enthusiasm into everything they do. Our Cook 1's have the opportunity to shape our guest experience by providing exceptional knowledge of the Resort and exemplifying the Golden Rule in each interaction. Whether is preparing breakfast, lunch, and dinner food items per guest order in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment Work authorization required.

WHAT YOU'LL DO

• Work harmoniously and professionally with co-workers and supervisors

• Maintain a high level of integrity with the staff. Lead by example. Set the standard by which all others should follow.

• Must be available to work any and all shifts, be present and fully responsible for the department on Chefs days off, and vacations

• Must be a great communicator, have the ability to lead the team with and without the presence of a Chef. Delegate, coach and praise team accordingly.

• Fully empowered to make decisions on quality, timing and special requests

• Assist with Scheduling to ensure proper coverage while meeting labor and quality standards.

• Create and maintain a professional and productive working relationship with FOH.

• Ability to articulate solutions for challenges regarding product, staffing or timing in a professional and productive manner.

• Assist with daily line and have the ability to conduct an engaging daily line ups in Chefs absence. Take in active role in all meetings

• Responsible for training new colleagues and assist with cross training initiatives.

• Responsible for Safety of the staff and guests, allergies, equipment training, time and temp control, equipment temperatures.

• May be required to work a varying schedule and OT including overnight as the need arises.

• Be a liaison between the Chefs and Colleagues to build and maintain a highly motivated team.

• Prepare food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and/or dinner service.

• Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.

• 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.

• 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.

• Must be able to create and cost a recipe.

• Ensuring all staff follow posted recipes and pick up charts.

• Responsible for assisting Chef on consistency of all stations/menus during service.

• Ensure Proper timing/pace during service to meet or exceed FS standards.

• Ability to order, or oversee the ordering of daily supplies, proteins, dry goods and produce, following correct purchasing and approval procedures.

• Ability to create specials and communicate/taste/explain/cost, timely with the front of house.

• Ensure all Steritech/Health department standards are being followed and coach accordingly when necessary.

• Guest comment cards: Meet or exceed agreed upon objectives, find innovative ways to positively affect scores, use Chefs as a resource.

• Work with Chefs and cooks to avoid repeat glitches in a productive and positive way.

• Should be able to work all stations on the line (other than pastry)

• Comply with Four Seasons' Category One and Category Two Work Rules and Standards of Conduct as set forth in Ohana Pact (EmPact).

• Assisting Chefs team in meeting monthly food cost objectives.

• Controlling food waste, over producing/production and /or spoilage

• Ensure proper rotation, label and dating of all products on a daily basis by all staff.

• Responsible for meeting daily labor standards.

• Assist in prep work of vegetables and condiments as required for the next shift.

• 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. Proficient knife skills and ability to multi-task.

WHAT TO BRING

• High school education, cooking school or culinary institute education or equivalent experience. Advanced culinary knowledge is expected for this position

• Minimum two years culinary or related work experience. Working knowledge is generally learned on-the-job.

• Weekend & Holiday Availability is required

• Required by the Hawaii State Department of Health to obtain a Tuberculous (TB) clearance card when working in food and beverage

• Successful candidate must possess legal work authorization in United States.

JOIN OUR 'OHANA & ENJOY OUR AMAZING BENEFITS:

• Hourly Rate: $34.27

• An on-site Physical Therapist

• 24-hour access to Indoor and Outdoor Gym

• Holiday, Vacation & Sick pay

• Robust Benefit Plan

• Company Match 401K Plan

• Laundered Employee Uniform

• Free employee meals prepared by the Four Seasons Culinary 'Ohana

• Complimentary stays at Four Seasons Worldwide

• Training and Development Opportunities

• Employee Recognition Programs

Learn more about what it is like to work at Four Seasons Resort Hual?lai, visit us:

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We look forward to receiving your application!

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 -