Banquet Cook III

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 way finding at the on‑site observatory.

BANQUETCOOK III

The Four Seasons Resort Lāna’i is looking for a Cook III who shares a passion for excellence and who infuses enthusiasm into everything they do. Our teams have the opportunity to shape our guest experience by providing exceptional knowledge of the Resort and exemplifying the Golden Rule in each interaction. Work authorization required.

The Cook III prepares menu items to guest specifications while supporting daily kitchen operations in a fast‑paced environment. Responsibilities include, but are not limited to:

• Prepare food items to guest specifications and BEO 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 an assigned kitchen station during preparation and service using foundational culinary skills gained through on‑the‑job training

• Prepare items in advance as required, ensuring production aligns with forecasted needs to prevent overproduction

• 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

• And More!

• Succe…