Executive Pastry Chef

Four Seasons Hotels • Jackson, WY

81d

About The Position

Four Seasons Resort and Residences Jackson Hole is looking for an Executive Pastry Chef who has a passion for pastry work and a keen sense for flavors, color and texture in what they produce. Creativity and flair, the ability to provide both guidance and strong leadership to others, good business acumen, strong work ethic, attention to detail and strong communication skills are ideal. The Executive Pastry Chef is responsible for the management of the pastry section of the kitchen in the Resort. Providing the guests with a selection of delicious pastry choices and fresh bakery products on a daily basis as well as working in a creative manner to consistently introduce innovative recipes and to develop the team's' ability to produce a premium quality product is essential.

Requirements

• College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.
• Five to seven years previous experience in multiple culinary/food & beverage department head positions specializing in pastry design and creation.
• Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures. Working knowledge is generally learned on-the-job.
• Requires ability to operate computer equipment and other food & beverage computer systems.
• Requires the ability to operate and utilize culinary production equipment and tools.
• Requires reading, writing and oral proficiency in the English language.
• Must be willing to work a flexible schedule in order to accomplish all major responsibilities. This includes weekends and holidays.
• Applicants are highly recommended to have previous experience in a luxury Resort setting.
• Must be able to stand and walk for the duration of an 8 hour shift.
• Must be able to push, pull, and lift up to 50lbs.
• Successful candidate must possess legal work authorization in the United States.

Responsibilities

• Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen's bake/pastry shop through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.
• Assist in the planning and development of menus for the hotel, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
• Ensure 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.
• Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
• Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.

Benefits

• Discounted housing available
• Complimentary room nights around the world
• Medical, dental and vision insurance for you and your family
• 5 Weeks PTO
• Retail, spa and F&B discounts
• Free Employee Cafeteria meals
• Free uniform dry cleaning
• Discounted/transferable ski passes
• Free ski storage

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Industry: Accommodation
• Education Level: Bachelor's degree
• Number of Employees: 5,001-10,000 employees