DUO PM Cook 2 - Full Time
Four Seasons Hotels and Resorts
•Onsite
About The Position
The Cook 2 is an experienced senior line cook responsible for independently operating a station at a high technical level while maintaining speed, composure, and accuracy in a high‑pressure environment. This role requires strong culinary technique, excellent multitasking, and the ability to guide and support junior cooks during prep and service.
Requirements
- 4–6+ years professional kitchen experience required.
- Demonstrated ability to handle high‑volume service with accuracy.
- Strong understanding of food safety, sanitation, and kitchen best practices.
- Excellent communication and teamwork skills.
- Hawaii Food Handler’s Card / ServSafe (within 3 months)
- Tuberculosis Clearance
Responsibilities
- Demonstrates advanced proficiency in core cooking methods: sautéing, roasting, grilling, poaching, searing, frying, reduction work, and knife skills.
- Achieves precise protein doneness consistently, with attention to rest times, carryover cooking, and texture management.
- Executes complex sauces (pan sauces, beurre monté, reductions, emulsions) with consistency.
- Manages flavor development through proper browning, seasoning control, and balancing acid/fat/salt levels.
- Adjusts dishes on the fly to maintain consistency across fluctuating volumes.
- Handles 6–10 simultaneous fires during peak service while maintaining accuracy.
Benefits
- Competitive Salary, wages, and a comprehensive benefits package
- Employee Discount for stays at any Four Seasons worldwide
- Excellent Training and Development opportunities
- Complimentary Dry Cleaning of Employee Uniforms
- Complimentary Employee Meals
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What This Job Offers
Job Type
Full-time
Career Level
Senior
Education Level
No Education Listed
