Job Description

On Call Cook 3 - Minas Fish House

Four Seasons Resort O'ahu at Ko Olina is looking for an On Call Cook 3 - Minas Fish House who has a passion for excellence and the spirit of aloha.

The Cook 3 at Mina's Fish House will prepare food items under direction of the Executive Chef and Sous chefs in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. Following exact recipes and direction as given by the Executive Chef.

On Oahu's sunny western coast wild, rugged and conveniently close to Honolulu and Waikiki Beach Four Seasons Resort O'ahu at Ko Olina balances a classic Hawaiian style with one-of-a-kind luxury.

Chic and light-filled with vast ocean views, our 371 accommodations provide a personal sanctuary in this all-encompassing Hawaiian luxury beach resort. Restaurants and bars are infused with the magnetic energy of Ko Olina. Guests have the opportunity to splash into lively pools and lagoons, with numerous water sports right off the Resort's own beach. They are also able to play tennis and golf, then relax in the Spa wrapped in the effortless elegance of Four Seasons.

MINA Group is a San Francisco-based restaurant management company specializing in creating and operating upscale, innovative restaurant concepts. MINA Group is led by Chef/Founder Michael Mina whose accolades include James Beard Foundation "Who's Who of Food and Beverage" inductee in 2013, Bon Apptit Chef of the Year, Food Arts Silver Spoon Award Winner, San Francisco Magazine Chef of the Year, and International Food and Beverage Forum's Restaurateur of the Year. Operating since 2003, MINA Group currently manages 34 concepts including MICHAEL MINA in San Francisco and Las Vegas; RN74 in San Francisco and Seattle; PABU in San Francisco and Boston; THE RAMEN BAR in San Francisco; BOURBON STEAK in Miami, DC, Scottsdale, Glendale and Santa Clara; STRIPSTEAK in Las Vegas, Miami Beach and Waikiki; BARDOT BRASSERIE in Las Vegas; PIZZA & BURGER in Miami Beach; LOCALE MARKET and FARMTABLE KITCHEN in St Petersburg, Florida; THE HANDLE BAR in Jackson Hole; THE STREET SOCIAL HOUSE in Waikiki; and MARGEAUX BRASSERIE and PETIT MARGEAUX in Chicago.

What You Will Do:

• Prepare food items provided by management of consistent quality following recipe cards, as well as production, portion, and presentation standards;
• Complete mise en place and set-up station for dinner service.
• Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.
• 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.

What You Will Bring:

• High school education, cooking school or culinary institute education or equivalent experience.
• Minimum 1 year culinary or related work experience. Basic culinary knowledge is expected for this position. Working knowledge is generally learned on-the-job.
• Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.

Successful candidates must possess legal work authorization in the United States.

What We Offer:

• Competitive salary, wages, and a comprehensive benefits package
• Excellent training and development opportunities
• Employee discount for stays at any Four Seasons worldwide
• Complimentary dry cleaning for employee uniforms
• Complimentary employee meals
• Pay: $32.01 per hour

Four Seasons is an equal opportunity, affirmative action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply.

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