Osteria Mozza AM Cook IV

About the role

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. Located on the southeastern coast of the pristine island of Lāna’i, lies the secluded retreat of Four Seasons Resort Lāna’i, an oceanfront destination offering travelers a curated, personalized island escape. The five-star, five-diamond Resort offers outdoor restaurants, including Nobu Lāna’i, a kid’s club, Tennis Garden, cultural programming, beach and pool with spacious seating areas nestled among tropical gardens, Hawanawana spa and luxury retail boutiques. Built on lava outcroppings, the award-winning Jack Nicklaus-signature golf course features ocean views on every hole. Island activities, many managed by Four Seasons include sunset sails and whale watch tours, horseback riding, sporting clays and archery, biking, hiking, and aerial adventures at Lanai Adventure Park or learn about Hawaiian wayfinding at the on-site observatory.

Responsibilities

• Prepare and execute menu items according to established recipes, portion standards, presentation guidelines, and guest specifications while maintaining consistent quality
• Complete mise en place and maintain station readiness to support efficient daily kitchen operations and service execution
• Operate, maintain, and properly clean kitchen equipment, including ovens, grills, fryers, mixers, slicers, steamers, and other culinary equipment
• Monitor inventory, par levels, and product freshness by following proper food storage, labeling, dating, stock rotation, and temperature-control procedures
• Minimize food waste and support food cost controls by managing product usage, identifying shortages, and maintaining appropriate production levels
• Uphold food safety, sanitation, and cleanliness standards, ensuring a safe, organized, and efficient kitchen environment
• Collaborate with culinary team members to support smooth kitchen operations and deliver exceptional guest dining experiences

Requirements

• Legal work authorization in United States
• Ability to work seven days a week, twenty-four hours a day; scheduled days and times may vary based on need
• Holidays and weekends availability required
• Required by the Hawaii State Department of Health to obtain a Tuberculosis (TB) clearance card
• Hawaii Food Handler’s Card and ServSafe required
• Ability to stand for extended periods, lift up to 70 lbs, and push/pull as needed during shifts
• Ability to operate, maintain and properly clean all equipment and utensils

Benefits

• 100% Employer contributed Medical, Dental, and Vision benefits
• Competitive wages and other benefits (Retirement Plan, Wellness Credit, etc)
• Paid Time Off & Holiday Pay
• Inclusive and diverse employee engagement & recognition events all year‑round
• Complimentary stays and exclusive discounts at Four Seasons Worldwide
• Complimentary Employee Meals & Dry Cleaning for Employee Uniforms
• Owner subsidized on‑island housing, inter‑island airfare to Oahu and other resources
• Comprehensive learning and development programs to help you master your craft
• Energizing Employee Culture where you are encouraged to be your true self

Pay

Hourly Rate: $25.02

Schedule

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