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Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $21.50 - $37.00
Work Schedule
Flexible
Benefits
Cigna medical
Dental Insurance
401k Retirement
Parental leave
comprehensive benefits
Training and Development
Complimentary accommodations
Complimentary employee meals
Job Description
Four Seasons Hotels and Resorts is a globally renowned luxury hospitality company that is committed to delivering memorable experiences through exceptional service. With a strong presence worldwide, Four Seasons is distinguished by its dedication to quality, innovation, and its people-first philosophy. The organization values the individual, fostering a culture of mutual respect and a collaborative spirit among team members. Four Seasons believes that the key to providing unparalleled guest experiences lies in cultivating a world-class employee experience and nurturing a company culture that prioritizes growth, excellence, and genuine connections. This ethos drives the company’s mission to create indelible impressions for... Show More
Job Requirements
- College degree preferred specializing in hotel/restaurant management or culinary arts, or equivalent experience required
- At least 2 years' experience in a pastry leadership role within a fine dining or Michelin-level kitchen
- Experience developing plated desserts that reflect seasonality and complement a tasting menu format
- Mastery of classic and modern pastry techniques
- Strong business acumen
- Attention to detail, organization and cleanliness
- Strong interpersonal and communication skills
- Ability to be a team collaborator
- Strong problem-solving skills
- Ability to multi-task in a high volume environment
- Ability to operate computer equipment and culinary production tools
- Proficiency 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 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
- Thoughtful and disciplined pastry professional with passion for refined technique, elegant presentation, and flavor-driven innovation
- Strong business acumen
- Keen attention to detail, organization and cleanliness
- Strong interpersonal and communication skills
- Ability to be a team collaborator
- Strong problem-solving skills and ability to handle difficult situations
- Collaborative, calm under pressure, and committed to high standards of kitchen professionalism
- Ability to multi-task in a high volume and demanding environment
- Ability to operate computer equipment and other food and beverage computer systems
- Ability to operate and utilize culinary production equipment and tools
- Reading, writing and oral proficiency in the 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 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 meeting 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 that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen
- Maintain control systems which will assure quality and portion consistency
- Monitor food shipments to ensure they meet established purchasing specifications
- Foster an awareness of the importance of food preparation and quality
- Monitor and control the food cost by creative menu planning, keeping waste to a minimum and 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 Criteria
Experience
Mid Level (3-7 years)
Job Location
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