Nobu Cook II

About the role

Four Seasons Resort Lāna’i is a five‑star, five‑diamond oceanfront retreat on the southeastern coast of Lāna’i, featuring Nobu Lāna’i – a cliff‑side restaurant overlooking a protected marine preserve that serves innovative Japanese cuisine blending classical technique with exotic global flavors and local ingredients. As a Cook II in Nobu Lāna’i, you will prepare menu items to guest specifications while supporting daily kitchen operations in a fast‑paced environment.

Responsibilities

• Prepare food items to guest specifications while maintaining consistent quality and adhering to recipe cards, portioning, and presentation standards
• Complete mise en place and set up assigned workstation for service periods as scheduled
• Independently manage assigned kitchen station and support Cook I as needed, assuming Cook I responsibilities during absences
• Prepare items in advance as required, ensuring production aligns with forecasted needs to prevent overproduction, inclusive proteins, produce, and all sauces/dressings preparations according to Nobu Specification and dividing them amongst the squeeze bottle needed per station
• Set up hot kitchen and sushi bar inclusive of slip mats, cutting boards, sanitizer buckets and more
• Operate, maintain, and properly clean kitchen equipment, including but not limited to fryers, broilers, stoves, steamers, ovens, grills, mixers, slicers, food processors, tilt kettles, steam tables, and waffle irons
• Date, label, rotate, and store food products according to food safety policies, maintaining proper temperatures at all times
• Monitor par levels, determine prep and freezer pulls, and ensure proper line setup for each shift
• Identify and communicate out‑of‑stock items or potential shortages to leadership
• Return unused food items to designated storage areas, ensuring proper covering, labeling, and dating
• Assist in controlling food costs by minimizing waste, monitoring product usage, and following established waste‑reduction procedures
• Support inventory accuracy and participate in corrective action planning related to food cost or utilization issues

Requirements

• Legal work authorization in the United States
• Tuberculosis (TB) clearance card as required by the Hawaii State Department of Health
• Hawaii Food Handler’s Card
• ServSafe certification

Skills

• Ability to stand for extended periods
• Ability to lift up to 70 lbs and push/pull as needed
• Proficient knife skills
• Ability to multi‑task
• Ability to operate, maintain, and properly clean all kitchen equipment and utensils

Pay

Hourly Rate: $32.78

Benefits

• 100% employer‑contributed medical, dental, and vision benefits
• Competitive wages plus retirement plan and wellness credit
• Paid Time Off & Holiday Pay
• Inclusive and diverse employee engagement & recognition events year‑round
• Complimentary stays and exclusive discounts at Four Seasons worldwide
• Complimentary employee meals & dry cleaning for uniforms
• Owner‑subsidized on‑island housing and inter‑island airfare to Oahu
• Comprehensive learning and development programs
• Energizing employee culture encouraging you to be your true self

Schedule

The hospitality business operates seven days a week, twenty‑four hours a day; scheduled days and times may vary based on need. Holiday and weekend availability is required.