Cook II Residents' Beach House - Full Time

JOIN FOUR SEASONS RESORT HUALĀLAI 

Nestled along the legendary Kona-Kohala Coast of Hawai`i Island, Hualālai is a Hawaiian destination practicing traditions that have been passed down from generations before us. Here, the beauty of its natural resources are showcased, tropical and indigenous plants embrace the walkways. The spirit of hospitality is all around you as our people share the true essence of aloha. 

All of the richness of the Hualālai experience comes from the gracious people who work here. They are our treasured “Ambassadors of Aloha” – the embodiment of Hawaiian hospitality- and our greatest Asset. 

COOK II 

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

• 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 vary based on need. May be required to work a varying schedule and OT 
  
  

WHAT TO BRING 

Education/Experience 

• High school education, cooking school or culinary institute education or equivalent experience. 
  
  
• Minimum 2 years culinary or related work experience.  Advance culinary knowledge is expected for this position.  Working knowledge is generally learned on-the-job. 
  
  

State Requirement 

• 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 
  
  

JOIN OUR ‘OHANA & ENJOY OUR AMAZING BENEFITS: 

• 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 
  
  

Learn more about what it is like to work at Four Seasons Resort Hualālai, visit us:  

Facebook: https://www.facebook.com/FourSeasonsResortHualalai  

Instagram: https://www.instagram.com/fshualalai/  

Twitter: https://twitter.com/FSHualalai  

We look forward to receiving your application! 

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 this website - https://eeoc.gov/sites/default/files/migrated_files/employers/poster_screen_reader_optimized.pdf