Culinary - Miller & Lux Cook 3 - Temp

Four Seasons; Kailua (HI); On-site; USD 3,995,040 - 4,408,320; Full time

Benefits offered by this job

Hourly Rate: $30.05

On-site Physical Therapist

24-hour access to Gym (indoor & on

Holiday, Vacation & Sick pay

401K plan with company match

Laundered employee uniform

Free employee meals

Complimentary stays at Four Seasons

Training and development opportunities

Employee recognition programs

Job summary

Four Seasons Resort Hualalai is seeking a Cook 3 who brings passion for excellence and a collaborative spirit. You will contribute to the guest experience by leveraging your knowledge of our resort and staying aligned with the Golden Rule in every interaction.

Responsibilities include preparing meals to order, maintaining sanitation, and supporting the team across breakfast, lunch, and dinner service. Recent culinary experience and U.S. work authorization are required.

Qualifications

• Minimum 1 year culinary or related work experience.
• Advanced culinary knowledge is expected.
• Weekend and holiday availability required.
• Successful candidate must possess legal work authorization in United States.

Responsibilities

• Prepare food items per 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.
• Operate, maintain and properly clean kitchen equipment and tools.
• Ensure proper timing/pace during service from your station to meet or exceed Four Seasons standards.
• Follow posted recipes and pickup charts; ensure all recipes are available.
• Assist with ordering product from your station and help control food cost.
• Assist Chefs with training and cross-training initiatives as needed.

Skills

Culinary experience

Advanced cooking knowledge

Availability on weekends/holidays

US work authorization

Job description

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.

Oceanfront splendour in perfect harmony with nature. Surrounded by white‑sand beaches and black‑lava landscapes, Four Seasons Resort Hualalai is perfectly situated for all kinds of island adventures. The spirit of Hawaii, from its long‑held traditions to its inspired art, informs every detail of our idyllic retreat.

COOK 3

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

What You’ll Do

• Work harmoniously and professionally with co‑workers and supervisors.
• Must be available to work any and all shifts.
• Empowered to make decisions on quality, timing and special requests.
• Ability to articulate solutions for challenges regarding product, staffing or timing in a professional and productive manner.
• Occasionally may be required to train new colleagues and assist with cross‑training initiatives.
• Responsible for safety of the staff and guests, allergies, equipment training, time and temperature control, equipment temperatures.
• Product – 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.
• 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.
• Document all food containers and rotate per policies, keeping all perishables at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out‑of‑stock items or possible shortages; return all unused food items to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.
• Follow posted recipes and pick‑up charts at all times; must have recipes available.
• Be responsible for projects throughout the year as designed by the Chef.
• Ensure proper timing/pace during service from your station to meet or exceed FS standards.
• Assist with ordering product from your station.
• Ability to create specials and communicate/taste/explain/cost, timely with the front of house.
• Ensure all Steritech/Health department standards are being followed.
• Must be fully capable of working at a variety of stations and have the ability to 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).
• Assisting Chefs team in meeting monthly food cost objectives.
• Control food waste, over producing/production and /or spoilages.
• Ensure proper rotation, label and dating of all products on a daily basis by all staff.
• Always follow the posted schedule; any deviation must be pre‑approved by a chef or Cook One.
• Prepare food items per 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.
• Make sure not to prepare beyond estimated needs.
• Assist in prep work of vegetables and condiments as required for the next shift.
• 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 OT.

What to Bring

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

Benefits

• Hourly Rate: $30.05
• An on‑site Physical Therapist.
• 24‑hour access to Indoor and Outdoor Gym.
• Holiday, Vacation & 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.

Four Seasons is an Equal Opportunity, affirmative action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' information poster please visit https://eeoc.gov/sites/default/files/migrated_files/employers/poster_screen_reader_optimized.pdf.