The Break Cook III

Four Seasons Hotels and Resorts•Lanai City, HI

9d•Onsite

About The Position

The Break Cook III at Four Seasons Resort Lāna’i prepares menu items to guest specifications while supporting daily kitchen operations in a fast-paced environment. The role prepares and presents food according to recipes and portion standards, sets up and maintains an assigned workstation, and independently manages a kitchen station using foundational culinary skills gained through on-the-job training. The cook prepares production in line with forecasted needs, monitors inventory and communicates shortages, follows food safety and sanitation practices, and helps minimize waste and control food costs. The Break offers coffee and light breakfast items, sandwiches, salads, gelato, and evening tapas-style small plates, as well as desserts and drinks. The position requires the ability to work a schedule that may vary with business needs, including weekends and holidays. The successful candidate must have legal authorization to work in the United States, obtain a Hawaii State Department of Health TB clearance card, and hold a Hawaii Food Handler’s Card and ServSafe certification.

Requirements

Must possess legal work authorization in the United States.
Must obtain a Tuberculosis (TB) clearance card as required by the Hawaii State Department of Health.
Hawaii Food Handler’s Card and ServSafe certification are required.
Ability to stand for extended periods, lift up to 70 lbs, and push or pull as needed during shifts.
Ability to operate, maintain, and properly clean all equipment and utensils.
Proficient knife skills and ability to multitask.
Availability to work varying scheduled days and times, including weekends and holidays.

Responsibilities

Prepare and present high-quality food items according to recipes, portion standards, and guest specifications.
Set up and maintain the assigned workstation, including mise en place and service preparation.
Manage an assigned kitchen station independently while supporting efficient kitchen operations.
Prepare items in advance according to forecasted needs to prevent overproduction.
Monitor inventory, complete prep and freezer pulls, and communicate product shortages.
Follow food safety and sanitation standards, including proper labeling, dating, storage, and temperature control.
Safely and efficiently operate, maintain, and clean kitchen equipment.
Minimize waste and support food cost control through proper product utilization and inventory practices.