Culinary - ULU PM Cook

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.

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.

The Four Seasons Resort Hualalai is looking for a Cook 1 who shares a passion for excellence and who infuses enthusiasm into everything they do. Our Cook 1’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 is preparing breakfast, lunch, and dinner food items per guest order in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

Work authorization required.

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.

• Work harmoniously and professionally with co-workers and supervisors
• Maintain a high level of integrity with the staff. Lead by example. Set the standard by which all others should follow.
• Must be available to work any and all shifts, be present and fully responsible for the department on Chefs days off, and vacations
• Must be a great communicator, have the ability to lead the team with and without the presence of a Chef. Delegate, coach and praise team accordingly.
• Fully empowered to make decisions on quality, timing and special requests
• Assist with Scheduling to ensure proper coverage while meeting labor and quality standards.
• Create and 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.
• Assist with daily line and have the ability to conduct an engaging daily line ups in Chefs absence. Take in active role in all meetings
• Responsible for training 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.
• May be required to work a varying schedule and OT including overnight as the need arises.
• Be a liaison between the Chefs and Colleagues to build and maintain a highly motivated team.
• 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.
• Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.
• 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…