Culinary - ULU AM Cook 2 - Casual

Four Seasons; Kailua (HI); On-site; USD 25,000 - 36,000; Full time

Benefits offered by this job

Sign-on bonus $1000

Job summary

The Four Seasons Resort Hualalai in Hawaii is seeking a Cook 2 who brings passion for culinary excellence and a strong work ethic. You will support breakfast, lunch and dinner service, operate and maintain kitchen equipment, and uphold safety and quality standards across stations.

Join a luxury team committed to guest impressions and professional growth, with a sign-on bonus and opportunities to learn from top chefs in a tropical resort setting.

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 as per policies, making sure that all perishables are kept 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 food items not used 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.
• Lead by example, ability to delegate to the cook 3's and 4's
• Must be available to work any and all shifts.
• Empowered to make decisions on quality, timing and special requests
• Maintain a professional and productive working relationship with FOH.
• Ability to articulate solutions, for challenges regarding product, staffing or timing in a professional and productive manner.
• Ability to produce daily specials and cost accordingly
• Ability to cover cook one on days off
• 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 temp 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 mis en place and set-up station for breakfast, lunch, and/or dinner service.
• Make sure not to prepare beyond estimated needs.
• 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.
• Guest comment cards: Meet or exceed agreed upon objectives, assist in finding innovative ways to positively affect scores, use Chefs and cook ones as a resource
• Ensure all Steritech/Health department standards are being followed.
• Must be fully capable of working in a variety of stations and have the ability to have mastered at least two.
• Profit - 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.
• Controlling 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 posted schedule, any deviation must be preapproved by a Chef or Cook One.
• Forty hours over a five-day period; scheduled days and times may v

Job description

About Four Seasons:

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.

About the location:

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 2

The Four Seasons Resort Hualalai is looking for a Cook 2 who shares a passion for excellence and who infuses enthusiasm into everything they do. Our Cook 2'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.

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! Please note: Internal applicants within the Four Seasons Resort are not eligible for the sign-on bonus.

WHAT YOU'LL DO

• Work harmoniously and professionally with co-workers and supervisors.
• Ability to 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, making sure that all perishables are kept 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 food items not used 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.
• Lead by example, ability to delegate to the cook 3's and 4's
• Must be available to work any and all shifts.
• Empowered to make decisions on quality, timing and special requests
• Maintain a professional and productive working relationship with FOH.
• Ability to articulate solutions, for challenges regarding product, staffing or timing in a professional and productive manner.
• Ability to produce daily specials and cost accordingly
• Ability to cover cook one on days off
• 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 temp 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 mis en place and set-up station for breakfast, lunch, and/or dinner service.
• Make sure not to prepare beyond estimated needs.
• 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.
• Guest comment cards: Meet or exceed agreed upon objectives, assist in finding innovative ways to positively affect scores, use Chefs and cook ones as a resource
• Ensure all Steritech/Health department standards are being followed.
• Must be fully capable of working in a variety of stations and have the ability to have mastered at least two.
• Profit - 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.
• Controlling 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 posted schedule, any deviation must be preapproved by a Chef or Cook One.
• Forty hours over a five-day period; scheduled days and times may v