Culinary - NOIO Cook 3 - Full Time

Four Seasons Hotels and Resorts•Kailua, HI

3d•Onsite

About The Position

The Cook 3 prepares breakfast, lunch, and dinner food items according to guest orders, recipes, and production, portion, and presentation standards. The role completes mise en place and station setup, maintains consistent food quality and service timing, and contributes to a safe, sanitary kitchen. The Cook 3 may work across a variety of stations and is expected to have mastered at least one. The position is scheduled for 40 hours over five days, with days and times varying according to operational needs; varied schedules and overtime may be required. A $1,000 gross sign-on bonus is paid after successful completion of the 90-day probationary period and review; internal applicants at the resort are not eligible.

Requirements

At least one year of culinary or related work experience.
Advanced culinary knowledge; working knowledge is generally learned on the job.
Must be able to work any and all shifts.
Weekend and holiday availability is required.
Must obtain a Tuberculosis (TB) clearance card as required by the Hawaii State Department of Health for food and beverage workers.
Must possess legal authorization to work in the United States.
Must be fully capable of working at a variety of stations and have mastered at least one.

Responsibilities

Prepare food items to guest orders using recipe cards and established production, portion, and presentation standards; complete mise en place and set up stations for service.
Work professionally and harmoniously with coworkers and supervisors, and make decisions about quality, timing, and special requests.
Communicate professional, productive solutions to challenges involving product, staffing, or timing.
Maintain safety for staff and guests, including attention to allergies, equipment training, time and temperature controls, and equipment temperatures.
Operate, maintain, and 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 and rotate food containers, maintain proper temperatures, cover and store perishables, check pars, determine preparation and freezer pulls, set up the line, and report out-of-stock items or shortages.
Help address food-cost issues, meet monthly food-cost objectives, control waste and loss, and avoid overproduction and spoilage.
Follow posted recipes and pickup charts, keep recipes available, and complete projects assigned by the Chef.
Maintain appropriate timing and pace during service to meet or exceed Four Seasons standards.
Assist with ordering products for the assigned station and create specials, communicating, tasting, explaining, and costing them in a timely manner with the front of house.
Follow Steritech and Health Department standards, and ensure products are properly rotated, labeled, and dated daily.
Follow the posted schedule; deviations require advance approval from a Chef or Cook One.
Assist with preparation of vegetables and condiments for the next shift.
Occasionally train new colleagues and assist with cross-training initiatives.
Comply with Four Seasons Category One and Category Two Work Rules and Standards of Conduct as set forth in OhanaPact (EmPact).

Benefits

$1,000 gross sign-on bonus after successfully completing the 90-day probationary period and probationary review; internal resort applicants are not eligible.
On-site physical therapist.
24-hour access to indoor and outdoor gym.
Holiday, vacation, and sick pay.
Robust benefit plan.
Company-match 401(k) 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.