Culinary - Beach Tree Cook 2 - Temporary

About the role

The Four Seasons Resort Hualalai is seeking a Cook 2 who embodies a passion for excellence and a positive attitude. This role involves shaping the guest experience by providing exceptional knowledge of the resort and embodying the Golden Rule in interactions.

Responsibilities

• Work harmoniously and professionally with co-workers and supervisors.
• Operate, maintain, and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
• Date all food containers and rotate as per policies, ensuring perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull, and line setup; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, covering and dating all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss, and usage per policies.
• Lead by example, delegating tasks to Cook 3’s and 4’s.
• Be available to work any and all shifts.
• Maintain a professional and productive working relationship with Front of House (FOH).
• Able to articulate solutions for challenges regarding product, staffing, or timing in a professional and productive manner.
• Able to create specials and communicate, taste, explain, and cost them timely with the front of house.
• Ensure proper timing/pace during service from your station to meet or exceed Four Seasons standards.
• Able to cover Cook 1 on days off and occasionally train new colleagues and assist with cross-training initiatives.
• Responsible for safety of the staff and guests, managing allergies, equipment training, time and temperature control, and equipment temperatures.
• Prepare food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mise en place and set-up station for breakfast, lunch, and/or dinner service. Ensure not to prepare beyond estimated needs. Be responsible for projects throughout the year as designed by the Chef.
• Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in OhanaPact (EmPact).
• Assist in meeting monthly food cost objectives.
• Control food waste, overproducing/production, and/or spoilages. Ensure proper rotation, labeling, and dating of all products on a daily basis by all staff. Always follow posted schedule, any deviation must be pre-approved by a Chef or Cook One.
• Forty hours over a five-day period; scheduled days and times may vary based on need.
• May be required to work a varying schedule and overtime.

Qualifications

• High school education, cooking school or culinary institute education or equivalent experience.
• Minimum 2 years culinary or related work experience.
• Advance culinary knowledge is expected for this position. Working knowledge is generally learned on-the-job.
• Required by the Hawaii State Department of Health to obtain a Tuberculous (TB) clearance card when working in food and beverage.

What to bring

• High school education, cooking school or culinary institute education or equivalent experience.
• Minimum 2 years culinary or related work experience.
• Working knowledge of culinary practices.

Benefits

• Holiday, vacation, and 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.