Cook III

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. About the location: Sensei Lāna’i, A Four Seasons Resort offers a luxurious adults-only wellness enclave on the secluded Hawaiian island of Lāna‘i. Unmatched hospitality, reputable specialists and natural beauty combine to offer a completely customized experience to discover one’s greatest well-being. At the heart of it all is the Sensei Way, an evidence-led approach integrating healthy living practices into three simple paths – Move, Nourish and Rest. Guided by highly trained practitioners in areas such as exercise physiology, nutrition, stress management, yoga and mindfulness, each stay is unique – itineraries are comprised from a selection of wellness classes, spa treatments, a range of island activities and world-class golf and tennis facilities complemented by nourishing and delicious dining by Nobu. The resort’s 10 spa hales are luxurious, Japanese-inspired oases of calm, each one featuring an ofuro bathtub, infrared sauna, steam, indoor and outdoor showers, oversized massage tables, private plunge pools and cozy lounging areas. COOK III Sensei Lāna’i, A Four Seasons Resort, is looking for a Cook III who shares a passion for excellence and who infuses enthusiasm into everything they do. Our teams’ have the opportunity to shape our guest experience by providing exceptional knowledge of the Resort and exemplifying the Golden Rule in each interaction. Work authorization required. SENSEI LĀNAʻI, A FOUR SEASONS RESORT DINING The clean food philosophy at Sensei Lāna‘i, A Four Seasons Resort, is not only about the enjoyment of the meal, but about how an individual feels after the meal. Consuming food the way nature delivered it, with optimal nutritional benefit and flavor, is core to all dishes. Menus have been designed by world-renowned Japanese Chef Nobu Matsuhisa and his team in close collaboration with Sensei nutritionists, utilizing an evidence-led approach to nutrition within the context of full-body health. The culinary team seeks to partner with growers who share a passion for organic, local and seasonal foods. Produce from Sensei Farm Lāna‘i is featured, where the distance from farm to table is measured in footsteps. Guests can enjoy dishes that incorporate Sensei’s nutritional (Nourish) philosophy as well as a variety of Nobu classics. Dishes can be prepared to accommodate vegan and gluten-free diets. What You’ll Do The Cook III prepares menu items to guest specifications while supporting daily kitchen operations in a fast‑paced environment. Responsibilities include, but are not limited to: Prepare food items to guest specifications while maintaining consistent quality and adhering to recipe cards, portioning, and presentation standards Complete mise en place and set up assigned workstation for service periods as scheduled Independently manage an assigned kitchen station during preparation and service using foundational culinary skills gained through on-the-job training Prepare items in advance as required, ensuring production aligns with forecasted needs to prevent overproduction Operate, maintain, and properly clean kitchen equipment, including but not limited to fryers, broilers, stoves, steamers, ovens, grills, mixers, slicers, food processors, tilt kettles, steam tables, and waffle irons Date, label, rotate, and store food products according to food safety policies, maintaining proper temperatures at all times Monitor par levels, determine prep and freezer pulls, and ensure proper line setup for each shift Identify and communicate out‑of‑stock items or potential shortages to leadership Return unused food items to designated storage areas, ensuring proper covering, labeling, and dating Assist in controlling food costs by minimizing waste, monitoring product usage, and following established waste‑reduction procedures Support inventory accuracy and participate in corrective action planning related to food cost or utilization issues And More! What To Bring Successful candidate must possess legal work authorization in United States The hospitality business functions seven (7) days a week, twenty-four (24) hours a day and scheduled days and times may vary based on need. Holidays and weekends availability is required. Required by the Hawaii State Department of Health to obtain a Tuberculous (TB) clearance card Hawaii Food Handler’s Card and ServSafe is required for this role Ability to stand for extended periods, lift up to 70 lbs, and push/pull as needed during shifts Ability to operate, maintain and properly clean all equipment and utensils. Proficient knife skills and ability to multi-task. Join Our ‘ohana & Enjoy Our Amazing Benefits Hourly Rate: $28.80 100% Employer contributed Medical, Dental, and Vision benefits Competitive wages and other benefits (Retirement Plan, Wellness Credit, etc.) as well as Paid Time Off & Holiday Pay Inclusive and diverse employee engagement & recognition events all year-round Complimentary stays and exclusive discounts at Four Seasons Worldwide Complimentary Employee Meals & Dry Cleaning for Employee Uniforms Owner subsidized on-island housing, inter-island airfare to Oahu and other resources Comprehensive learning and development programs to help you master your craft Energizing Employee Culture where you are encouraged to be your true self! And so much more! #J-18808-Ljbffr