Culinary - Miller & Lux Cook 3 - Temp

About the Role

Four Seasons Resort Hualalai is looking for a Cook 3 who shares a passion for excellence and infuses enthusiasm into everything they do. Our Cook 3’s shape the guest experience by providing exceptional knowledge of the Resort and exemplifying the Golden Rule in each interaction. Whether preparing breakfast, lunch, or dinner, you will prepare food items per guest orders in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

Responsibilities

• Work harmoniously and professionally with co-workers and supervisors.
• Be available to work any and all shifts.
• Make empowered decisions on quality, timing, and special requests.
• Articulate solutions for challenges regarding product, staffing, or timing in a professional and productive manner.
• Occasionally train new colleagues and assist with cross-training initiatives.
• Ensure safety of staff and guests, including managing allergies, equipment training, time and temperature control, and equipment temperatures.
• Prepare food items according to guest orders of consistent quality following recipe cards, production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and/or dinner service.
• 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; ensure perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull, and line set-up; note out-of-stock items or shortages.
• Return unused food items to designated storage areas, covering and dating all perishables.
• Assist in setting up plans and actions to correct food cost problems; control food waste, loss, and usage per policies.
• Follow posted recipes and pick-up charts at all times; ensure recipes are available.
• Be responsible for projects throughout the year as designed by the Chef.
• Ensure proper timing and pace during service from your station to meet or exceed Four Seasons standards.
• Assist with ordering product from your station.
• Create specials and communicate, taste, explain, and cost them in a timely manner with the front of house.
• Ensure all Steritech and Health Department standards are followed.
• Work at a variety of stations and have mastered at least one.
• Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in OhanaPact (EmPact).
• Assist the Chefs team in meeting monthly food cost objectives by controlling food waste, overproduction, and spoilage.
• Ensure proper rotation, labeling, and dating of all products daily by all staff.
• Follow the posted schedule; any deviation must be preapproved by a Chef or Cook One.
• Prepare food items per guest orders without exceeding estimated needs.
• Assist in prep work of vegetables and condiments as required for the next shift.

Requirements

• Minimum 1 year of culinary or related work experience.
• Advanced culinary knowledge is expected for this position.
• Working knowledge generally learned on-the-job.
• Weekend and holiday availability required.
• Required by the Hawaii State Department of Health to obtain a Tuberculosis (TB) clearance card when working in food and beverage.
• Successful candidate must possess legal work authorization in the United States.

Pay

Hourly Rate: $30.05

Benefits

• On-site Physical Therapist and 24-hour access to Indoor and Outdoor Gym.
• 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.

Schedule

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.