About Four Seasons :
Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return.
Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart.
We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves.
Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime.
It comes from our belief that life is richer when we truly connect to the people and the world around us.
About the location :
Oceanfront splendour in perfect harmony with nature. Surrounded by white-sand beaches and black-lava landscapes, Four Seasons Resort Hualalai is perfectly situated for all kinds of island adventures.
The spirit of Hawaii, from its long-held traditions to its inspired art, informs every detail of our idyllic retreat.
COOK II
The Four Seasons Resort Hualalai is looking for a Cook II who shares a passion for excellence and who infuses enthusiasm into everything they do.
Our Cook II’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.
WHAT YOU’LL DO
Work harmoniously and professionally with co-workers and supervisors.
Ability to Operate, maintain and properly 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 all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; 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, being sure to cover / date all perishables;
assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.
Lead by example, ability to delegate to the cook 3’s and 4’s
Must be available to work any and all shifts.
Empowered to make decisions on quality, timing and special requests
Maintain a professional and productive working relationship with FOH.
Ability to articulate solutions, for challenges regarding product, staffing or timing in a professional and productive manner.
Ability to produce daily specials and cost accordingly
Ability to cover cook one on days off
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.
Product - 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.
Make sure not to prepare beyond estimated needs.
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.
Guest comment cards : Meet or exceed agreed upon objectives, assist in finding innovative ways to positively affect scores, use Chefs and cook ones as a resource
Ensure all Steritech / Health department standards are being followed.
Must be fully capable of working in a variety of stations and have the ability to have mastered at least two.
Profit - Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth inOhanaPact (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 posted schedule, any deviation must be preapproved by a Chef or Cook One.
Forty hours over a five-day period; scheduled days and times may vary based on need. May be required to work a varying schedule and OT
WHAT TO BRING
High school education, cooking school or culinary institute education or equivalent experience.
Minimum 2 years culinary or related work experience. Advance culinary knowledge is expected for this position. Working knowledge is generally learned on-the-job.
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
Weekend availability required
JOIN OUR OHANA & ENJOY OUR AMAZING BENEFITS :
Hourly Rate : $31.93
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
Learn more about what it is like to work at Four Seasons Resort Hual ā lai, visit us :
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We look forward to receiving your application!
Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply.
To access the 'EEOC is The Law' Information poster please visit this website -
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