Pastry Junior 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.

About the Role 

The Pastry Junior Sous Chef is responsible for leading, organizing, and managing the daily operations of the pastry department, ensuring exceptional quality, consistency, creativity, and execution across all pastry and bakery offerings. This role oversees the production of desserts, pastries, breads, amenities, banquet desserts, buffet displays, and specialty items for all hotel operations.

As the leader of the pastry section, the Pastry Junior Sous Chef is accountable for team performance, food quality, cost control, training, menu development, and maintaining the highest standards of cleanliness, organization, and food safety. 

What You Will Do 

• Lead, manage, and organize the day-to-day operations of the pastry kitchen, ensuring smooth and efficient execution across all shifts. 

• Delegate responsibilities, supervise team members, and maintain operational control of the pastry department. 

• Recruit, hire, onboard, train, coach, and develop pastry team members, fostering a high-performing and engaged team. 

• Ensure all mise en place, production schedules, and daily setups are completed accurately and on time for service periods and events. 

• Monitor daily operations, maintain departmental standards, and take immediate corrective action when required. 

• Lead the preparation, production, and presentation of desserts, pastries, breads, amenities, buffet displays, and specialty items across all hotel outlets and events. 

• Collaborate with the Executive Chef and culinary leadership team to develop, test, cost, standardize, and implement recipes and seasonal menu offerings. 

• Drive creativity and innovation in the development and presentation of cakes, desserts, buffet displays, amenities, and specialty pastry offerings. 

• Establish and maintain standardized recipes, production methods, and presentation guidelines to ensure consistency across all outlets. 

• Maintain strict quality control of all pastry products, ensuring they meet Four Seasons standards for taste, appearance, and consistency. 

• Attend BEO and operational meetings, communicating event requirements, production timelines, dietary restrictions, and allergen information to the pastry team. 

• Work closely with Service Managers and culinary leadership to ensure successful execution of events and functions, including special dietary requests. 

• Manage pastry inventory, requisitions, food transfers, and daily market lists while controlling food costs, minimizing waste, and optimizing product utilization and labour expenses. 

• Maintain cleanliness, organization, and proper maintenance of all pastry work areas, storage rooms, refrigerators, freezers, and equipment in collaboration with the Stewarding team. 

• Uphold all food safety, sanitation, HACCP, allergen management, and workplace safety standards in accordance with Four Seasons policies and local health regulations while maintaining composure and attention to detail in a fast-paced environment. 

What you bring  

• Culinary Education is not required, but preferred  

• Minimum of 2-5 years of experience in culinary operation as a Sous Chef/Junior Sous Chef in a high volume, upscale operation  

• Previous banquets experience is considered an asset  

• Ability to operate and utilize culinary production equipment and tools  

• Experience developing less experienced culinary team members, and maximizing talent of team  

• Excellent working knowledge of Microsoft Office including Word, Excel, PowerPoint, with previous exposure to Four Seasons systems preferred – Workday, Birchstreet  

What we offer:  

• $76,000- 79,000 annual salary 

• Housing Allowance 

• Winter Leisure Pass; ski pass or leisure benefit  

• Use of the Fitness Facility 

• Medical, Dental and Sick leave coverage 

• Employee Travel Program; complimentary and reduced rates at other Four Season 

• Excellent Training and Development opportunities  

• Complimentary meal per shift in our employee dining room 

• Employee Recognition Programs  

• Dry Cleaning Services 

Schedule & Hours:  

As our hotel is open 24/7, 365 days a year, we expect the Sous Chef to be flexible in working mornings, evenings, weekends and holidays.  

Learn more about what it’s like to work for Four Seasons:   

http://fourseasons.com/careers   

https://www.linkedin.com/company/four-seasons-hotels-and-resorts   

Learn more about Four Seasons Whistler on Social Media:   

Instagram: @FSWhistler   

Twitter: @FSWhistler   

Facebook: https://www.facebook.com/FourSeasonsResortWhistler/   

We look forward to receiving your application!