Pastry Cook III

Four Seasons Hotels and Resorts•Westlake Village, CA

4d•Onsite

About The Position

Four Seasons Hotel Westlake Village is seeking a skilled Pastry Cook III to join their talented culinary team. This is an exciting opportunity to craft innovative pastry creations in a dynamic environment dedicated to exceptional guest experiences. The role involves preparing pastry items according to guest orders, maintaining quality standards, and ensuring proper setup for service. The Pastry Cook III will also be responsible for operating, cleaning, and maintaining kitchen equipment, managing food inventory and storage, controlling food waste, and assisting with food cost management.

Requirements

Excellent reading, writing and oral proficiency in the English language.
The ability to operate, maintain and properly clean equipment in the Pastry Shop.
High school education, cooking school or culinary institute education or equivalent experience.
Minimum two years culinary or related work experience.
Advanced culinary knowledge is expected for this position.
Successful candidate must possess legal work authorization in the United States.

Responsibilities

Prepare pastry items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards.
Complete mis en place and set-up station for breakfast, lunch, and/or dinner service.
Start food items that are prepared ahead of time, making sure not to prepare beyond estimated needs.
Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull and line set up.
Note any out-of-stock items or possible shortages.
Return all food items not used to designated storage areas, being sure to cover/date all perishables.
Assist in setting up plans and actions to correct any food cost problems.
Control food waste, loss and usage per policies.