Part-time 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.

Role Overview:

Four Seasons is currently seeking a dedicated Part-time Cook who is passionate about providing exceptional service. As a Cook 2, you will play a key role in guest satisfaction by demonstrating expertise in cooking while adhering to production standards. You will be responsible for preparing food orders accurately and quickly while maintaining a clean and safe work environment.

What You'll Do:

• Collaborate professionally with peers and managers to maintain a smooth and efficient work environment.
• Effectively handle, maintain, and clean kitchen equipment, including fryers, broilers, stoves, steamers, food processors, mixers, slicers, ovens, steam tables, tilt kettles, waffle irons, and flat top grills.
• Label and rotate food containers according to established guidelines to ensure perishables are stored correctly. Monitor stock levels, assess preparation needs, manage freezer pulls, and ensure the line setup is in order. Report any shortages or missing items and return unused food items to the appropriate storage areas. Label and cover perishables diligently. Assist in developing strategies to manage food costs and minimize food waste.
• Demonstrate leadership by setting a good example and delegating tasks to other kitchen staff, especially those at levels 3 and 4.
• Be available to work any assigned shift and handle decisions regarding food quality, timing, and special requests from guests.
• Foster a positive working relationship with the front-of-house team to ensure efficient service delivery.
• Communicate effectively to resolve issues related to products, staffing, or timing in a professional and constructive manner.
• Create daily specials and price them accordingly, demonstrating creativity and attention to detail.
• Execute cooking duties during your time off when necessary, demonstrating flexibility and commitment to the team.
• Assist with training new team members and participate in cross-training initiatives.
• Take responsibility for the safety of staff and guests by managing allergies, providing equipment training, and monitoring time and temperature controls.
• Prepare and cook food items according to guest orders, following detailed recipe instructions to maintain consistent quality, presentation, and portioning. Organize ingredients for efficient service.
• Ensure preparations do not exceed the estimated needs for each meal period to prevent overproduction.
• Complete projects and tasks assigned by the Chef throughout the year.
• Maintain proper pacing and timing during service to meet or exceed Four Seasons standards.
• Assist with purchasing ingredients from your assigned station, ensuring efficient ordering and stock management.
• Develop new menu items and communicate their flavor, pricing, and details to the front-of-house staff in a timely manner.
• Use guest feedback, including comment cards, to meet or exceed established targets and explore ways to enhance guest satisfaction and service ratings.
• Follow all Steritech and Health Department protocols to ensure compliance with health and safety standards.
• Possess the skills to operate in multiple stations and master at least two cooking stations within the kitchen.
• Follow the guidelines set in OhanaPact (EmPact) to ensure profitability while maintaining high standards.
• Assist chefs in meeting their financial goals, particularly with food cost management.
• Focus on reducing overproduction and spoilage to minimize food waste.
• Carry out the daily responsibilities of labeling, dating, and rotating products accurately to maintain quality control.
• Deviations from the scheduled plan must be approved by a Chef or Cook One.
• The position requires 40 hours of work per week, distributed across five days. Work schedules may vary based on business needs, and additional overtime hours may be required.

What to Bring:

• A high school diploma, participation in a cooking school program, or relevant experience is required.
• At least two years of culinary experience or relevant work …