Pastry Chef de Partie

Four Seasons Hotels and Resorts•Surfside, FL

About The Position

The Pastry Chef de Partie (Pastry CDP) is an integral part of the Pastry Team. The role supervises and oversees preparation of breakfast, lunch, and dinner food items according to guest orders or as assigned by kitchen management, in accordance with production requirements and quality standards, while maintaining a safe, sanitary work environment. The position prepares food to consistent quality standards using recipe cards and production, portion, and presentation standards; completes mise en place and sets up the station for service. It also involves preparing items ahead of time without exceeding estimated needs, training and supervising kitchen employees, maintaining and cleaning kitchen equipment, and managing food storage, rotation, preparation levels, waste, and usage. The Pastry Chef de Partie must follow Four Seasons’ work rules and standards of conduct and work harmoniously and professionally with co-workers and supervisors. The schedule is full time and may include early mornings, days, evenings, or weekends. Candidates must have valid U.S. work authorization.

Requirements

High school diploma, culinary school certificate, or an equivalent combination of education and experience.
At least two years of pastry, culinary, or related professional kitchen experience.
Advanced culinary knowledge.
Valid work authorization for the U.S.

Nice To Haves

Previous supervisory or leadership experience.
Working knowledge generally learned on the job.

Responsibilities

Prepare food items according to guest orders, recipe cards, and production, portion, and presentation standards.
Complete mise en place and set up the station for breakfast, lunch, and/or dinner service.
Start food items that need to be prepared ahead of time without preparing beyond estimated needs.
Train, motivate, recommend discipline for, and supervise kitchen employees, ensuring cultural and core standards are met.
Operate, maintain, and properly clean kitchen equipment.
Date food containers and rotate food according to policies; keep perishables at proper temperatures.
Check pars for shift use, determine necessary preparation and freezer pulls, and set up the line.
Note out-of-stock items and possible shortages.
Return unused food items to designated storage areas and cover and date perishables.
Assist in developing plans and actions to correct food cost problems.
Control food waste, loss, and usage according to policies.
Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
Work harmoniously and professionally with co-workers and supervisors.