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The Cook IV is an entry-level culinary position responsible for preparing and plating menu items in accordance with Four Seasons standards. This role focuses on mastering one station, learning product knowledge, and building consistency in preparation and presentation.
Job Responsibility:
Prepare and plate dishes according to recipes and standards
Maintain daily mise en place and station setup
Follow proper food handling, storage, and rotation practices
Maintain a clean, organized, and safe work environment
Communicate effectively with senior cooks and kitchen leadership
Demonstrate professionalism and uphold Four Seasons service standards
Support timely and accurate food service to guests
Requirements:
Legal work authorization in United States
Required by the Hawaii State Department of Health to obtain a Tuberculous (TB) clearance card