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The Four Seasons Resort Hualalai is looking for a Cook 2 who shares a passion for excellence and who infuses enthusiasm into everything they do. Our Cook 2’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.
Job Responsibility:
Work harmoniously and professionally with co-workers and supervisors
Operate, maintain and properly clean kitchen equipment
Date all food containers and rotate as 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
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
Prepare food items according to guest orders of consistent quality following recipe cards
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
Assist with ordering product from your station
Ability to create specials and communicate/taste/explain/cost
Meet or exceed agreed upon objectives on guest comment cards
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
Comply with Four Seasons’ Work Rules and Standards of Conduct
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
Always follow posted schedule
Work forty hours over a five-day period
scheduled days and times may vary based on need
Requirements:
High school education, cooking school or culinary institute education or equivalent experience
Minimum 2 years culinary or related work experience
Advance culinary knowledge
Required to obtain a Tuberculous (TB) clearance card when working in food and beverage
Must possess legal work authorization in United States