Culinary - Beach Tree Cook 3 - Casual

Four Seasons Hotels and Resorts • HI

93d • $29

About The Position

The Four Seasons Resort Hualalai is looking for a Cook 3 who shares a passion for excellence and who infuses enthusiasm into everything they do. Our Cook 3’s have the opportunity to shape our guest experience by providing exceptional knowledge of the Resort and exemplifying the Golden Rule in each interaction. Whether preparing breakfast, lunch or dinner, food items per guest orders in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

Requirements

• Minimum 1 year culinary or related work experience.
• Advance culinary knowledge is expected for this position.
• Weekend & Holiday availability required.
• Required by the Hawaii State Department of Health to obtain a Tuberculous (TB) clearance card when working in food and beverage.
• Successful candidate must possess legal work authorization in United States.

Responsibilities

• Work harmoniously and professionally with co-workers and supervisors.
• Must be available to work any and all shifts.
• Empowered to make decisions on quality, timing and special requests.
• Ability to articulate solutions for challenges regarding product, staffing or timing in a professional and productive manner.
• Occasionally may be required to train new colleagues and assist with cross training initiatives.
• Responsible for Safety of the staff and guests, allergies, equipment training, time and temp control, equipment temperatures.
• Prepare food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards.
• Complete mis en place and set-up station for breakfast, lunch, and/or dinner service.
• Operate, maintain and properly clean kitchen equipment.
• Date all food containers and rotate as per policies.
• Check pars for shift use, determine necessary preparation, freezer pull and line set up.
• Note any out-of-stock items or possible shortages.
• Return all food items not used to designated storage areas.
• Assist in setting up plans and actions to correct any food cost problems.
• Control food waste, loss and usage per policies.
• Follow posted recipes and pick up charts at all times.
• Be responsible for projects throughout the year as designed by the Chef.
• Ensure Proper timing/pace during service from your station to meet or exceed FS standards.
• Assist with ordering product from your station.
• Ability to create specials and communicate/taste/explain/cost, timely with the front of house.
• Ensure all Steritech/Health department standards are being followed.
• Must be fully capable of working at a variety of stations and have the ability to have mastered at least one.
• Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in OhanaPact (EmPact).
• Assisting Chefs team in meeting monthly food cost objectives.
• Controlling food waste, over producing/production and/or spoilages.
• Ensure proper rotation, label and dating of all products on a daily basis by all staff.
• Always follow the posted schedule; any deviation must be preapproved by a chef or Cook One.
• Prepare food items per guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards.
• Make sure to not prepare beyond estimated needs.
• Assist in prep work of vegetables and condiments as required for the next shift.

Benefits

• Hourly Rate: $29.17
• An on-site Physical Therapist
• 24-hour access to Indoor and Outdoor Gym
• Holiday, Vacation & Sick pay
• Robust Benefit Plan
• Company Match 401K 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

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Number of Employees: 5,001-10,000 employees