Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $21.50 - $37.00
Work Schedule
Flexible
Benefits
Medical insurance
Dental Insurance
401k Retirement Plan
Parental leave
competitive salary
Training and Development
Employee Meals
Job Description
Four Seasons is a renowned luxury hospitality company recognized globally for its commitment to delivering exceptional guest experiences and world-class service. Powered by its dedicated employees, Four Seasons is a collective of passionate individuals committed to excellence, driven by a culture that treats every team member with respect and fosters personal and professional growth. With locations worldwide, Four Seasons is synonymous with luxury, sophisticated comfort, and innovative hospitality that consistently exceeds the expectations of guests and partners alike. The company’s ethos centers on creating genuine connections, making every interaction memorable, and delivering unparalleled service that embodies both elegance and heartfelt... Show More
Job Requirements
- College degree or equivalent experience
- Minimum 2 years experience in pastry leadership within a fine dining or Michelin-star kitchen
- Flexibility to work weekdays, weekends, holidays, evenings, and overnight shifts
- Attention to detail, organization, and cleanliness
- Strong interpersonal and communication skills
- Strong problem-solving abilities
- Ability to operate kitchen and computer systems
- Proficiency in English language
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 a fine dining or Michelin-level kitchen
- Preferred experience in a luxury hotel in food and beverage service or related work
- Experience developing plated desserts that reflect seasonality and complement a tasting menu format
- Mastery of classic and modern pastry techniques, with a refined, ingredient-focused approach
- Strong business acumen
- Ability to operate computer equipment and food and beverage computer systems
- Ability to operate and utilize culinary production equipment and tools
- Requires reading, writing and oral proficiency in the English language
- Strong interpersonal and communication skills
- Strong problem-solving skills
- Ability to multi-task in a high volume and demanding environment
- Collaborative, calm under pressure, and committed to high standards of kitchen professionalism
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 the employees while providing a safe environment
- Hire, train, develop, empower, coach and counsel, conduct performance reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate
- 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)
- Attend labor meetings to explain labor, staffing, business
- Manage department labor/schedule and complete payroll for department
- Organize and lead restaurant events (buyouts, outside catering, holiday activations)
- Work closely with other departments and/or clients to discuss upcoming events
- Attend various organizational meetings (BEO, Resume, morning meeting) and outline culinary deliverables
- Properly communicate and collaborate with restaurant managers to ensure guest expectations are met
- Ensure sanitation standards comply with Four Seasons, local, state, and federal regulations and maintain cleanliness and organization of the kitchen
- Maintain control systems to assure quality and portion consistency
- Monitor food shipments to meet purchasing specifications and foster an awareness of food preparation quality
- Monitor and control food cost by creative menu planning, minimizing waste and maintaining low par
- Comply with Four Seasons' Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact
- 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: