Banquets Cook 4 Job at Four Seasons (Maui)

Banquet Cook 4

The Cook 4 is a developing line cook who supports station operations while begin...

Location

United States of America , Maui

Salary:

32.67 USD / Hour

Four Seasons

Expiration Date

Until further notice

Requirements

1–2 years kitchen experience
Working understanding of fundamental cooking methods
Developing multitasking ability and willingness to take direction
Understanding of safe food‑handling procedures
Demonstrated reliability, organization, and willingness to learn
Hawaii Food Handler’s Card
ServSafe (within 3 months)
Tuberculosis Clearance

Job Responsibility

Can perform basic cooking methods: sautéing vegetables, shallow frying, simple sauces
Successfully & consistently maintain a minimum 3-5 simultaneous fires
Starts applying mise en place planning: organizing station, anticipating needs
Capable of successful navigation of business demands and prioritization during rush periods
Assists station cooks and executes lower‑risk dishes during slower services
Sets backups, replenishes the line, preps core items
Assists Cook 3–1 staff with replenishing stations, handing off hot items, and completing shared prep

What we offer

Competitive salary & wages
Excellent Training and Development opportunities
Many career opportunities within the hotel and to other Four Seasons
Complimentary Dry Cleaning for Employee Uniforms
Complimentary Employee Meal and Paid Meal Break

Parttime

New

Junior Sous Chef

Entry level management position that focuses on successfully accomplishing the d...

Location

South Africa , Johannesburg

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma or GED
4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
3 years experience in the culinary, food and beverage, or related professional area.

Job Responsibility

Maintains food handling and sanitation standards
Performs all duties of Culinary and related kitchen area employees in high demand times
Oversees production and preparation of culinary items
Ensures employees keep their work areas clean and sanitary
Works with Restaurant and Banquet departments to coordinate service and timing of events and meals
Complies with loss prevention policies and procedures
Strives to improve service performance
Communicates areas in need of attention to staff and follows up to ensure follow through
Leads shifts while personally preparing food items and executing requests based on required specifications
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions

Fulltime

New

Assistant Executive Steward

Supervises the daily kitchen utility operations and staff. Responsible for dish ...

Location

United States

Salary:

26.54 - 31.25 USD / Hour

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma or GED
4 years experience in the procurement, food and beverage, culinary, or related professional area
2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major
2 years experience in the procurement, food and beverage, culinary, or related professional area.

Job Responsibility

Supervises the daily kitchen utility operations and staff
Responsible for dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running
Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.)
Strives to continually improve guest and employee satisfaction while maintaining the operating budget
Orders necessary supplies and verifies workers have supplies, equipment, tools, and uniforms necessary to do their jobs
Schedules events, programs, and activities, as well as the work of others
Monitors the inflow of ordered materials and the maintenance of current materials
Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner
Supervises dishroom shift operations
Performs all duties of utility employees as necessary

What we offer

Relocation Assistance Available

Fulltime

Assistant Chief Steward

Manages the daily kitchen utility operations and staff. Areas of responsibilitie...

Location

Malaysia , Kuala Lumpur

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma or GED
4 years experience in the procurement, food and beverage, culinary, or related professional area
OR 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major
2 years experience in the procurement, food and beverage, culinary, or related professional area.

Job Responsibility

Manages the daily kitchen utility operations and staff
Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running
Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.)
Strives to continually improve guest and employee satisfaction while maintaining the operating budget
Orders and manages necessary supplies
Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs
Schedules events, programs, and activities, as well as the work of others
Monitors the inflow of ordered materials and the maintenance of current materials
Conducts china, glass and silver inventories
Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel

Fulltime

Banquet Chef

Location

United States , Santa Barbara

Salary:

84000.00 - 113000.00 USD / Year

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma or GED
4 years experience in the culinary, food and beverage, or related professional area OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
2 years experience in the culinary, food and beverage, or related professional area.

Job Responsibility

Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions
Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events
Responsible for delivering a consistent, high quality product with an appetizing presentation
Works to continually improve guest and employee satisfaction while maintaining the operating budget
Must ensure sanitation and food standards are achieved
Assists in determining how food should be presented and creates decorative food displays
Attends daily Banquet Event meetings to review culinary requirements
Checks the quality of raw and cooked food products to ensure that standards are met
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
Ensures compliance with all Food & Beverage policies, standards and procedures

What we offer

Relocation Assistance Available

Fulltime

Jr. Sous Chef

Entry level management position that focuses on successfully accomplishing the d...

Location

India , Mahabalipuram

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma or GED
4 years experience in the culinary, food and beverage, or related professional area
OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
2 years experience in the culinary, food and beverage, or related professional area

Job Responsibility

Assists in leading staff while personally assisting in all areas of the kitchen, including food production, purchasing and kitchen sanitation
Maintains food handling and sanitation standards
Performs all duties of Culinary and related kitchen area employees in high demand times
Oversees production and preparation of culinary items
Ensures employees keep their work areas clean and sanitary
Works with Restaurant and Banquet departments to coordinate service and timing of events and meals
Complies with loss prevention policies and procedures
Strives to improve service performance
Communicates areas in need of attention to staff and follows up to ensure follow through
Leads shifts while personally preparing food items and executing requests based on required specifications

Fulltime

Banquet Sous Chef

Accountable for overall success of the daily kitchen operations. Exhibits culina...

Location

United States , Charlotte

Salary:

56000.00 - 75000.00 USD / Year

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma or GED
4 years experience in the culinary, food and beverage, or related professional area
OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
2 years experience in the culinary, food and beverage, or related professional area

Job Responsibility

Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily
Assists Executive Chef with all kitchen operations and preparation
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
Assists in determining how food should be presented and creates decorative food displays
Maintains purchasing, receiving and food storage standards
Ensures compliance with food handling and sanitation standards
Performs all duties of kitchen managers and employees as necessary
Recognizes superior quality products, presentations and flavor

Fulltime

Chef de Partie - Pastry

Assists the Sous Chef in ensuring the quality, consistency and production of are...

Location

Nigeria , Ikot Ekpene

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma or GED
4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
2 years experience in the culinary, food and beverage, or related professional area.

Job Responsibility

Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications
Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
Maintains food preparation handling and correct storage standards
Recognizes superior quality products, presentations and flavor
Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet, pastry shop)
Communications production needs to key personnel
Produces production prep list
Assists in developing daily and seasonal menu items
Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department)
Assists in estimating daily restaurant production needs

Fulltime

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Banquets Cook 4

Job Description

Job Responsibility

Requirements

What we offer

Looking for more opportunities?

Banquets Cook 4

Banquet Cook 4

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Banquet Sous Chef

Chef de Partie - Pastry

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