Job Overview
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
wellness programs
Professional Development
Job Description
Four Seasons is renowned globally as a leader in luxury hospitality, committed to delivering exceptional guest experiences with genuine heart. Powered by a diverse and passionate team, Four Seasons embraces a philosophy of continuous growth, kindness, and mutual respect, ensuring that both guests and employees enjoy a world-class environment. As an organization, Four Seasons is dedicated to fostering a culture where individuals are motivated to push their limits, innovate and provide personalized, memorable moments that resonate long after a stay. With properties spanning the globe, Four Seasons is synonymous with impeccable service, attention to detail, and a spirit of warmth and sophistication.
At the Houston location, Four Seasons presents a unique blend of urban sophistication and bold Texas hospitality. Houston, known as the country’s capital of southern cool, is a vibrant city where business, culture, and leisure seamlessly combine. This property offers luxurious amenities including a rooftop pool oasis, Topgolf Swing Suites, a luxurious spa, and a Krigler perfumery boutique. Culinary excellence is highlighted by collaborations with renowned Chef Partner Richard Sandoval, offering guests flavorful dining experiences at Toro Toro and Bayou & Bottle.
The role available is a leadership position within the culinary department, specifically focusing on the pastry and bakery operations. The Pastry Chef Manager will be responsible for overseeing the preparation and creation of sweet items such as pastries, cakes, ice creams, sorbets, breads, chocolates, and showpieces. This role demands high standards of quality, consistency, and creativity while managing a team of culinary professionals. Responsibilities include coordinating training, development, and evaluation of pastry shop employees, as well as planning and refining menus to maintain the highest culinary standards. Budget management, labor control, inventory oversight, and quality assurance processes are critical elements of this role to ensure operational efficiency and excellence.
Effective communication and collaboration with various departments are essential to this position, ensuring cohesive operations and timely execution of all kitchen functions. The role offers an opportunity to be part of a globally respected brand that values innovation, quality, and cultural respect. Individuals selected for this position will contribute directly to an environment where hospitality excellence is the norm, and every detail is an opportunity to impress.
Four Seasons is deeply committed to inclusivity and equal opportunity, encouraging minorities, women, veterans, and individuals with disabilities to apply. The company maintains a supportive culture promoting professional growth and work-life balance in one of the most dynamic cities in the United States.
At the Houston location, Four Seasons presents a unique blend of urban sophistication and bold Texas hospitality. Houston, known as the country’s capital of southern cool, is a vibrant city where business, culture, and leisure seamlessly combine. This property offers luxurious amenities including a rooftop pool oasis, Topgolf Swing Suites, a luxurious spa, and a Krigler perfumery boutique. Culinary excellence is highlighted by collaborations with renowned Chef Partner Richard Sandoval, offering guests flavorful dining experiences at Toro Toro and Bayou & Bottle.
The role available is a leadership position within the culinary department, specifically focusing on the pastry and bakery operations. The Pastry Chef Manager will be responsible for overseeing the preparation and creation of sweet items such as pastries, cakes, ice creams, sorbets, breads, chocolates, and showpieces. This role demands high standards of quality, consistency, and creativity while managing a team of culinary professionals. Responsibilities include coordinating training, development, and evaluation of pastry shop employees, as well as planning and refining menus to maintain the highest culinary standards. Budget management, labor control, inventory oversight, and quality assurance processes are critical elements of this role to ensure operational efficiency and excellence.
Effective communication and collaboration with various departments are essential to this position, ensuring cohesive operations and timely execution of all kitchen functions. The role offers an opportunity to be part of a globally respected brand that values innovation, quality, and cultural respect. Individuals selected for this position will contribute directly to an environment where hospitality excellence is the norm, and every detail is an opportunity to impress.
Four Seasons is deeply committed to inclusivity and equal opportunity, encouraging minorities, women, veterans, and individuals with disabilities to apply. The company maintains a supportive culture promoting professional growth and work-life balance in one of the most dynamic cities in the United States.
Job Requirements
- Excellent reading, writing and oral proficiency in the English language
- College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience
- Five to seven years previous experience in multiple culinary/food and beverage department head positions specializing in pastry design and creation
Job Qualifications
- Excellent reading, writing and oral proficiency in the English language
- College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience
- Five to seven years previous experience in multiple culinary/food and beverage department head positions specializing in pastry design and creation
Job Duties
- Coordinate the selection, training, development, and evaluation of employees and managers in the kitchen’s bake and pastry shop through effective management and leadership to ensure that established cultural and core standards are met
- Plan and develop menus for the hotel, ensuring correct preparation and presentation of a consistent level for all food items prepared
- Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control
- Set up control systems to assure quality and portion consistency and create proper purchasing specifications while monitoring and reviewing operating criteria
- Communicate with employees and managers to ensure operational needs are met and attend regular operational meetings to ensure effective coordination and cooperation between departments
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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