Pastry Chef Four Seasons Hotel

About the role:

The Executive Pastry Chef will support the Executive Chef in the day-to-day operation of the Kitchen s bake/pastry, overseeing all operations including training, quality controls inspection, food safety assurance, and supervising all staff in order to ensure the highest standards of food quality.

What you will do:

• As a Department Leader, you will motivate and develop a team, always leading by example, and instill a culture of continuous learning and improvement among your staff.

• You actively participate in Employee Relations activities and programs.

• You are actively involved in identifying and assessing the needs of your team and investing in their career development through effective coaching, training, and by instilling our company values.

• When dealing with external and internal customers you live by the Golden Rule.

• You will use your unique personality and service style fulfilling the Four Seasons Brand and Resort standards creating a special and memorable experience!

• Being able to lead the Pastry and Bakery Team.

• Able to handle Banquet, A la carte, Catering, promotions, etc

What you bring:

• Minimum 5 years management experience in Kitchen s bake/pastry operations.

• Demonstrate adaptability to live in a remote location.

• Knowledge of English and Spanish (Preferred) language.

• The ability to oversee all aspects of the pastry operation, including forecasting, scheduling, training, and motivating the team.

• The ability to coordinate the selection, training, development, and evaluation of employees through effective management and leadership to ensure that established cultural and core standards are met.

• The ability to oversee the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.

• The ability to work closely with the Executive Chef, Food & Beverage Manager, and Restaurant General Managers.

• The ability to ensure that sanitation standards as set forth by Four Seasons and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.

• The ability to maintain control systems that will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.

• You actively attend regular operational meetings to ensure effective coordination and cooperation between departments.

• The ability to ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.

• The ability to communicate with employees and managers to ensure operational needs are met.

• The ability to coordinate personal training to guarantee a high level of service and productivity.

• The ability to anticipate, in advance, all materials and supplies and assure their availability.