This list contains only the countries for which job offers have been published in the selected language (e.g., in the French version, only job offers written in French are displayed, and in the English version, only those in English).
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.
Job Responsibility:
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
Occasionally may be required to train new colleagues and assist with cross training
Responsible for Safety of the staff and guests, allergies, equipment training, time and temp control
Prepare food items according to guest orders of consistent quality following recipe cards
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
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
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
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
Always follow the posted schedule any deviation must be preapproved
Make sure to not prepare beyond estimated needs
Assist in prep work of vegetables and condiments as required for the next shift
May be required to work a varying schedule and OT
Requirements:
Minimum 1 year culinary or related work experience
Advance culinary knowledge is expected
Weekend & Holiday availability required
Required to obtain a Tuberculous (TB) clearance card when working in food and beverage
Must possess legal work authorization in United States
What we offer:
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