Chef de partie cook 1

• Work harmoniously and professionally with co-workers and supervisors
• Maintain a high level of integrity with the staff
• Must be available to work any and all shifts, be present and fully responsible for the department on Chefs days off, and vacations
• Must be a great communicator, have the ability to lead the team
• Fully empowered to make decisions on quality, timing and special requests
• Assist with Scheduling to ensure proper coverage while meeting labor and quality standards
• Create and maintain a professional and productive working relationship with FOH
• Ability to articulate solutions for challenges regarding product, staffing or timing
• Assist with daily line and have the ability to conduct an engaging daily line ups in Chefs absence
• Responsible for training 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
• May be required to work a varying schedule and OT including overnight as the need arises
• Be a liaison between the Chefs and Colleagues to build and maintain a highly motivated team
• 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
• Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs
• Operate, maintain and properly clean kitchen equipment
• 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
• Must be able to create and cost a recipe
• Ensuring all staff follow posted recipes and pick up charts
• Responsible for assisting Chef on consistency of all stations/menus during service
• Ensure Proper timing/pace during service to meet or exceed FS standards
• Ability to order, or oversee the ordering of daily supplies, proteins, dry goods and produce, following correct purchasing and approval procedures
• Ability to create specials and communicate/taste/explain/cost, timely with the front of the house
• Ensure all Steritech/Health department standards are being followed and coach accordingly when necessary
• Guest comment cards: Meet or exceed agreed upon objectives, find innovative ways to positively affect scores, use Chefs as a resource
• Work with Chefs and cooks to avoid repeat glitches in a productive and positive way
• Should be able to work all stations on the line (other than pastry)
• Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in Ohana Pact (EmPact)
• Assisting Chefs team in meeting monthly food cost objectives
• Controlling food waste, over producing/production and /or spoilage
• Ensure proper rotation, label and dating of all products on a daily basis by all staff
• Responsible for meeting daily labor standards
• Assist in prep work of vegetables and condiments as required for the next shift
• Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill
• Proficient knife skills and ability to multi-task

• High school education, cooking school or culinary institute education or equivalent experience
• Minimum two years culinary or related work experience
• Weekend & Holiday Availability is 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

Advanced culinary knowledge

• Earn a $1000 gross sign-on bonus, paid after successfully completing your 90-day probationary period and probationary review
• 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