Pastry Sous Chef

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.         

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

Four Seasons Resort Scottsdale is seeking a Pastry Sous Chef to support the leadership and daily operations of the Pastry Kitchen, overseeing the preparation of pastries, cakes, breads, chocolates, ice creams, sorbets, and other specialty dessert offerings while ensuring exceptional quality and consistency. This role partners closely with culinary leadership to develop recipes, manage team performance, maintain food safety standards, and control labor and operating expenses, all while delivering memorable dining experiences for our guests. We are seeking a talented and passionate pastry professional who thrives in a luxury hospitality environment, enjoys mentoring others, and has a strong commitment to creativity, excellence, and operational leadership.

• →Support the leadership, training, development, and performance management of the Pastry team to ensure Four Seasons standards are consistently achieved.
• →Assist with the planning, development, production, and presentation of pastries, desserts, cakes, breads, chocolates, ice creams, sorbets, fruit compotes, and specialty showpieces.
• →Maintain quality control systems to ensure consistency in food preparation, presentation, portioning, and purchasing specifications.
• →Assist with labor management, scheduling, budgeting, purchasing, and inventory control to achieve operational and financial goals.
• →Ensure compliance with Four Seasons, local, state, and federal sanitation, food safety, and workplace standards.
• →Monitor incoming products and food shipments to ensure quality and adherence to established specifications.
• →Foster strong communication and collaboration across culinary and resort departments to support seamless operations.
• →Participate in operational meetings and support the execution of departmental objectives and initiatives.

• College degree in Culinary Arts, Hotel/Restaurant Management, or equivalent combination of education and experience preferred.
• Three to five years of culinary leadership experience with a strong focus on pastry production, design, and creation.
• Proven ability to train, mentor, and develop culinary team members while maintaining high performance standards.
• Strong knowledge of pastry techniques, baking, dessert preparation, chocolate work, and large-scale production operations.
• Experience managing labor costs, budgeting, purchasing, and inventory control.
• Working knowledge of luxury hospitality operations and commitment to exceptional quality and guest service.
• Proficiency with computer equipment and food & beverage operating systems.
• Ability to safely operate culinary production equipment and tools.
• Strong organizational, communication, and leadership skills.
• Reading, writing, and oral proficiency in English.
• Successful candidate must possess legal work authorization in the United States.

• Full time
• Flexibility to work early mornings, evenings, weekends and holidays
• Schedule will vary based on business and operational needs
• Ability to support special events, holiday programming, and high-volume periods as needed