Culinary - Tree 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.

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 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.

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.
• 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 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.
• 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.
• 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 Ohana Pact (EmPact).
• Assisting Chef’s 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 the posted schedule; any deviation must be preapproved by a chef or Cook One.
• Prepare food items per guest orders of consistent quality…