Executive Pastry 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.

The Executive Chef provides leadership and management for the Kitchen Department by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the department, division and Hotel.  

Five to seven years of previous experience in multiple culinary/food & beverage department head positions

College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience  

Desired Skills

• Has a working knowledge of Four Seasons cultural and core standards, policies, and standard operating procedures
• Has a solid knowledge and understanding of F&B Operations, food & beverage service, cost control, labor control, maintenance, merchandising, and accounting
• Is a good “judge” of people, quickly understands the environment and coaches other to improve long-term outcomes
• Has good business acumen, a strong work ethic and people-management and facilitation skills
• Has strong leadership and interpersonal skills, is able to prioritize and adapt to the changing needs of the operation
• Has proven ability to manage multiple priorities with lean resources while delivering high-quality results
• Has the ability to operate computer equipment and other food & beverage computer systems
• Is proactive, hands-on and able to operate autonomously
• Requires reading, writing and oral proficiency in the English language
• Has a positive attitude with a generous and uplifting team approach
• Has the ability to anticipate and prioritize the needs of the guest proactively
• Is energetic and has a professional approach to his/her craft
• Is flexible with his/her schedule with the ability to work all shifts, weekends and holidays

• Is responsible for the designing, executing, and operating the desert offering of all the outlets (5%)
• Provide final authorization for development of and changes to menu items (4%)
• Participate in execution of key Marketing, PR, and Social Media Campaigns (5%)
• Create the best team and structure for the kitchen operations (4%)
• Select products and vendors (4%)
• Set expense lines for kitchen products (4%)
• Manages and supervises the pastry in accordance with FS core and culture standards and local operating criteria at all times (5%)
• Selects, trains, evaluates, leads, motivates, coaches, and disciplines all employees in the Kitchen’s cold food production area to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation (5%)
• Assists in the planning and development of menus and recipes, ensures the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilizes creative menu planning to minimizing waste (4%)
• Controls labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control (4%)
• Takes an active role to meet the outlet financial goals (4%)
• Ensures 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 (4%)
• Maintains control systems, which will assure quality and portion consistency, monitors food shipments to ensure they meet established purchasing specifications as well and fosters an awareness of the importance of food preparation and quality (4%)
• Communicates with employees and managers to ensure operational needs are met (2%)
• Coordinates menu tastings and pre-meal meetings to educate staff on food taste and preparation methods (4%)
• Has the ability to practice and demonstrate excellent technical kitchen skills (2%)
• Assists in leading the execution of special culinary events (2%)
• Informs and keeps the Executive Chef up to date on problems and irregularities and recommends courses of action (2%)
• Has a great culinary skills, good business acumen, a strong work ethic and people-management and facilitation skills (2%)
• Ensures high standards of personal presentation and grooming (2%)
• Attends regular operational meetings to ensure effective coordination and cooperation between departments (2%)
• Has the ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts (2%)
• Maintains knowledge of competition and industry trends (2%)
• Provides knowledge and skill training to team both on the job and classroom training (2%)
• Anticipates the needs of guests, respond accordingly to guest inquiries or problems, and recognizes regular guests by name and utilize the guest’s name consistently (2%)
• Remains calm and alert, especially during emergency situations, heavy hotel activity, serving as a role model for the staff and other employees (2%)
• Supports the entire Food and Beverage operation, including working in other areas if necessary (2%)
• Forecasts workloads and arranges work schedules for the team to adequately cover all shifts (2%)
• Provides for coverage in case of employee absence and adjust staffing as necessary to meet business demands (2%)
• Observes physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed (2%)
• Communicates with guests and employees using a positive and clear speaking voice (2%)
• Listens to understand requests, responds with appropriate actions, and provides accurate information (2%)
• Complies with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact (2%)
• Works harmoniously and professionally with co-workers and supervisors (2%)

We look forward to receiving your application!