Culinary - Miller & Lux Cook 4 - Full Time

Four Seasons Hotels and Resorts•Kailua, HI

3d•Onsite

About The Position

The Cook 4 at Four Seasons Resort Hualalai prepares breakfast, lunch, and dinner food items to guest orders, following recipes and production, portion, and presentation standards. The role completes mise en place and station setup, supports a variety of kitchen roles, and helps provide an exceptional guest experience while maintaining a safe, sanitary work environment. The Cook 4 must be capable of working at a variety of stations and have mastered at least one. The position is scheduled for forty hours over five days, with days and times varying based on business needs. A varying schedule and overtime may be required. The role also assists with product ordering, food-cost objectives, food rotation and labeling, and preparation for the next shift. 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

High school education, cooking school or culinary institute education, or equivalent experience.
Basic culinary knowledge.
Basic knife skills and ability to multitask.
Must be capable of working at a variety of stations and have mastered at least one.
Must obtain a Tuberculosis (TB) clearance card as required by the Hawaii State Department of Health when working in food and beverage.
Must possess legal work authorization in the United States.

Responsibilities

Work harmoniously and professionally with co-workers and supervisors.
Support the kitchen in a variety of assigned roles while following the Golden Rule.
Prepare food items to guest orders according to recipes and production, portion, and presentation standards; complete mise en place and station setup for breakfast, lunch, and/or dinner.
Start food items prepared ahead of time without exceeding estimated needs.
Operate, maintain, and properly clean kitchen equipment.
Date food containers, rotate products, and ensure perishables are stored at proper temperatures.
Check pars for shift use, determine preparation needs, freezer pulls, and line setup, and note out-of-stock items or possible shortages.
Return unused food items to designated storage areas and cover and date perishables.
Help plan and take action to address food-cost problems; control food waste, loss, usage, overproduction, and spoilage.
Ensure products are properly rotated, labeled, and dated daily.
Follow posted recipes and pickup charts and keep recipes available.
Maintain proper timing and pace at the station to meet or exceed Four Seasons standards.
Assist with ordering products for the station.
Ensure Steritech and Health Department standards are followed.
Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in OhanaPact (EmPact).
Assist the Chefs team in meeting monthly food-cost objectives.
Follow the posted schedule; obtain preapproval from a Chef or Cook One for deviations.
Assist with vegetable and condiment preparation for the next shift.

Benefits

$1,000 gross sign-on bonus after successful completion of 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.