Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $83,000.00
Work Schedule
Flexible
Benefits
Salary
Medical insurance
Dental Insurance
401k Retirement
Parental leave
Training and Development
Employee Discounts
Complimentary Meals
Job Description
Four Seasons is a globally recognized luxury hotel and resort brand renowned for its exceptional service and commitment to creating unparalleled guest experiences. Founded on a philosophy that places people at the heart of its operations, Four Seasons thrives on fostering a workplace culture where team members are encouraged to grow personally and professionally. The organization values respect, inclusivity, and collaboration, ensuring that every employee feels valued and empowered to deliver world-class hospitality. With properties located in some of the most sought-after destinations worldwide, Four Seasons is synonymous with elegant accommodations, innovative cuisine, and comprehensive amenities that enrich the lives... Show More
Job Requirements
- College degree preferred specializing in hotel/restaurant management or culinary arts or equivalent experience
- Minimum 2 years experience in pastry leadership in fine dining or Michelin-level kitchen
- Preferred experience in luxury hotel food and beverage service
- Ability to develop plated desserts reflecting seasonality for tasting menus
- Mastery of classic and modern pastry techniques
- Passion for refined pastry techniques and flavor innovation
- Strong business acumen
- Flexibility to work varied shifts including weekdays, weekends, holidays, evening/overnight
- Detail oriented with strong organizational skills
- Effective interpersonal and communication abilities
- Strong problem-solving capabilities
- Ability to work collaboratively and remain calm under pressure
- Capable of multitasking in a high volume environment
- Proficient with food and beverage computer systems and culinary equipment
- Proficient in English reading, writing and speaking
Job Qualifications
- College degree preferred specializing in hotel/restaurant management or culinary arts or equivalent experience
- At least 2 years experience in a pastry leadership role within fine dining or Michelin-level kitchen
- Preferred experience in a luxury hotel in food and beverage service
- Experience developing plated desserts that reflect seasonality and complement a tasting menu
- Mastery of classic and modern pastry techniques with an ingredient-focused approach
- Thoughtful and disciplined pastry professional with passion for refined technique and flavor-driven innovation
- Strong business acumen
- Flexible with schedule able to work weekdays, weekends, holidays and evening/overnight shifts
- Keen attention to detail, organization and cleanliness
- Strong interpersonal and communication skills
- Strong problem-solving skills
- Collaborative, calm under pressure and committed to high kitchen professionalism
- Ability to multi-task in high volume and demanding environment
- Ability to operate computer equipment and food and beverage computer systems
- Ability to operate culinary production equipment and tools
- Reading, writing and oral proficiency in English language
Job Duties
- Manage all day-to-day operations of the pastry/bakery section of the kitchen
- Oversee prep, plating, and timely service of all pastry items during service
- Manage team members in the kitchen to attract, retain and motivate employees while providing a safe environment
- Lead the execution and development of all pastry and dessert components for the tasting menu
- Collaborate with Executive Chef on the creation of menus incorporating seasonal ingredients, culinary trends and guest preferences
- Control labor and operating expenses through effective scheduling, ordering, budgeting, purchasing decisions and inventory control
- Manage all procurement and ordering processes for the department through Birchstreet, ensuring accuracy, vendor consistency and adherence to purchasing specifications
- Properly use systems to manage labor and payroll (OnTrack, Workday, ADP)
- Organize and lead restaurant events (buyouts, outside catering, holiday activations)
- Work closely with other departments and/or clients to discuss upcoming events and outline culinary deliverables
- Communicate and collaborate with restaurant managers to ensure guest expectations are met
- Ensure sanitation standards comply with Four Seasons, local, state and federal regulations
- Maintain control systems for quality and portion consistency
- Monitor and control food cost by creative menu planning and waste minimization
- Comply with Four Seasons’ work rules and standards of conduct
- Work harmoniously and professionally with co-workers and supervisors
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in: