Four Seasons Resort Hualalai
hospitality
Cook4
Neural analysis suggests this role is
optimal for Mid+ candidates.
“Cook 4 at Four Seasons Resort Hualalai. Skills: Prepare food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation, Complete mis en place and set-up station for breakfast, lunch, and/or dinner service, Operate, maintain and properly clean kitchen equipment, Basic knife skills, Ability to multi-task. Prepare food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and”
What You'll Achieve.
Meeting monthly food cost objectives
Industry & Context.
Forty hours over a five-day scheduled days and times may vary based on need, May be required to work a varying schedule and OT, Required by the Hawaii State Department of Health to obtain a Tuberculous (TB) clearance card when working in food and beverage
What They're Looking For.
Must Have
Required by the Hawaii State Department of Health to obtain a Tuberculous (TB) clearance card when working in food and beverage, Must possess legal work authorization in United States
What You'll Do.
Prepare food items according to guest orders of consistent quality following recipe cards
as well as production
Complete mis en place and set-up station for breakfast
and/or dinner service
Start food items that are prepared ahead of time
making sure not prepare beyond estimated needs
maintain and properly clean kitchen equipment
Date all food containers and rotate as per policies
Check pars for shift use
determine necessary preparation
freezer pull and line set
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
loss and usage per policies
Ensure proper rotation
label and dating of all products on a daily basis by all staff
Follow posted recipes and pick up charts at all times
Ensure Proper timing/pace during service from your station to meet or exceed FS standards
Assist with ordering product from your station
Ensure all Steritech/Health department standards are being followed
Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in OhanaPact (EmPact)
Assist Chefs team in meeting monthly food cost objectives
Controlling food waste
over producing/production and /or spoilages
Always follow the posted schedule any deviation must be preapproved by a Chef or Cook One
Assist in prep work of vegetables and condiments as required for the next shift
Prepare food items according to guest orders of consistent quality following recipe cards
as well as production
Assist in prep work of vegetables and condiments as required for the next shift
How You'll Work.
Team & Collaboration
Work harmoniously and professionally with co-workers and supervisors; Support the kitchen in a variety of assigned roles; Assist Chefs team in meeting monthly food cost objectives
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