Culinary - ULU AM Cook 2 - Casual

About the Role

Four Seasons Resort Hualalai is looking for a Cook 2 who shares a passion for excellence and infuses enthusiasm into everything they do. Our Cook 2’s shape the guest experience by providing exceptional knowledge of the Resort and exemplifying the Golden Rule in each interaction. This role involves preparing breakfast, lunch, or dinner items per guest orders while maintaining production requirements, quality standards, and a safe, sanitary work environment.

Earn a $1000 gross sign-on bonus, paid after successfully completing your 90-day probationary period and probationary review—start strong and be rewarded for your success! Note: Internal applicants within the Four Seasons Resort are not eligible for the sign-on bonus.

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 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 to correct food cost problems; control food waste, loss, and usage per policies.
• Lead by example and delegate tasks to Cook 3’s and 4’s.
• Be available to work any and all shifts.
• Make empowered decisions on quality, timing, and special requests.
• Maintain a professional and productive working relationship with Front of House (FOH).
• Articulate solutions for challenges regarding product, staffing, or timing professionally.
• Produce daily specials and cost them accordingly.
• Cover for Cook 1 on days off and occasionally train new colleagues or assist with cross-training.
• Ensure safety of staff and guests, including allergy awareness, equipment training, time and temperature control, and equipment temperatures.
• Prepare food items according to guest orders, maintaining consistent quality, portion, and presentation standards.
• Complete mise en place and set up stations for breakfast, lunch, and/or dinner service without overproducing.
• Manage timing and pace during service to meet or exceed Four Seasons standards.
• Assist with ordering product for your station.
• Create specials, communicate them to FOH, and explain/cost them in a timely manner.
• Address guest comment cards, meet or exceed objectives, and find innovative ways to positively affect scores.
• Ensure compliance with Steritech and Health Department standards.
• Work proficiently in a variety of stations, having mastered at least two.
• Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as outlined in OhanaPact (EmPact).
• Assist the Chefs team in meeting monthly food cost objectives by controlling waste, overproduction, and spoilage.
• Ensure proper rotation, labeling, and dating of all products daily.
• Follow the posted schedule; deviations must be preapproved by a Chef or Cook One.

Requirements

• High school education, cooking school, or culinary institute education, or equivalent experience.
• Minimum 2 years of culinary or related work experience.
• Advanced culinary knowledge expected for this position.
• Required by the Hawaii State Department of Health to obtain a Tuberculosis (TB) clearance card.
• Legal work authorization in the United States.
• Weekend availability required.
• Must be available to work any and all shifts, including overtime as needed.

Pay

Hourly Rate: $33.88

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.