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The Cook I is a senior-level culinary leader responsible for overseeing kitchen operations, supporting the Sous Chef, and ensuring food is prepared and presented to Four Seasons standards. Able to work all stations across departments, the Cook I leads by example, drives consistency, and plays a key role in menu development, training, and team morale.
Job Responsibility:
Lead daily kitchen operations in the absence of the Sous Chef
Prepare and plate menu items to the highest quality standards
Oversee all stations and assist across departments as needed
Support menu planning, recipe development, and food cost control
Train and supervise Cook II, III, IV, and Pantry staff
Monitor product usage, availability, and inventory requisitions
Uphold safety, cleanliness, and food handling procedures
Communicate effectively with chefs, team members, and front-of-house
Lead by example, promoting teamwork, professionalism, and service excellence
Take active role in problem-solving and decision-making
Maintain high morale and reinforce Four Seasons values in the kitchen
Requirements:
Legal work authorization in United States
Required by the Hawaii State Department of Health to obtain a Tuberculous (TB) clearance card
Advanced culinary experience is required
Ability to stand for extended periods, lift up to 50 lbs, and push/pull as needed during shifts
Weekend and Holiday availability required
What we offer:
100% Employer contributed Medical, Dental, and Vision benefits
Competitive wages and other benefits (Retirement Plan, Wellness Credit, etc.) as well as Paid Time Off & Holiday Pay
Inclusive and diverse employee engagement & recognition events all year-round
Complimentary stays and exclusive discounts at Four Seasons Worldwide
Complimentary Employee Meals & Dry Cleaning for Employee Uniforms
Owner subsidized on-island housing, inter-island airfare to Oahu and other resources
Comprehensive learning and development programs to help you master your craft