Culinary - NOIO Cook 1 - Full Time

Four Seasons Hotels and Resorts•Hualalai, HI

1d•Onsite

About The Position

As a Cook 1, you’ll help craft exceptional dining experiences for our guests by preparing high‑quality breakfast, lunch, and dinner menu items. You’ll work with premium ingredients, follow Four Seasons’ renowned culinary standards, and contribute to the warm, collaborative culture that makes Hualālai truly special. Earn a $1000 gross sign-on bonus, paid after successfully completing your 90-day probationary period and probationary review—start strong and be rewarded for your success! Please note: Internal applicants within the Four Seasons Resort are not eligible for the sign-on bonus.

Requirements

Required by the Hawaii State Department of Health to obtain a Tuberculous (TB) clearance card when working in food and beverage
At least two years of culinary or related work experience, with advanced culinary knowledge preferred.
High school education or equivalent; culinary school experience is a plus.
Strong knife skills and the ability to operate, maintain, and clean all kitchen equipment and utensils.
Ability to multitask in a fast‑paced environment while maintaining consistency and quality.
Physical ability to meet job demands, including walking 80% of the shift, bending, reaching, pushing/pulling, and lifting up to 70 lbs.
Capability to work in a hot kitchen environment with exposure to steam, water, and equipment.
A positive attitude, teamwork mindset, professionalism, and adherence to grooming and PPE requirements.
Weekend & Holiday Availability is required

Nice To Haves

advanced culinary knowledge preferred
culinary school experience is a plus

Responsibilities

Prepare high‑quality breakfast, lunch, and dinner items following recipe cards, production standards, and portion/presentation guidelines.
Set up and maintain your station, including completing all required mise en place for service.
Start and prepare advance‑prep food items without exceeding estimated par levels.
Operate, maintain, and properly clean kitchen equipment such as fryers, broilers, ovens, mixers, slicers, steamers, grills, and more.
Date, label, rotate, store, and handle all food items per sanitation and food‑safety policies; ensure perishables are held at correct temperatures.
Check pars, prepare items needed for the shift, return unused food appropriately, and assist in minimizing waste and controlling food costs.
Work harmoniously with the culinary team and assist with basic prep (vegetables, condiments, etc.) for subsequent shifts.