Pastry Cook IV

Four Seasons Hotels and Resorts • Lanai City, HI

3d • Onsite

About The Position

The Pastry Cook IV prepares and presents high-quality pastries, desserts, ice creams, sorbets, chocolates, and specialty showpieces based on guest orders and banquet requirements. Ensure all items meet established production standards and quality expectations while maintaining a clean, safe, and sanitary work environment. The role involves preparing pastry items to order with consistent quality, following recipe cards and established production, portion, and presentation standards. The cook will complete mise en place and set up the assigned pastry station for service, independently manage the assigned station during preparation and service in an entry-level role, building skills primarily through on-the-job training. Responsibilities also include preparing items in advance as required, ensuring production aligns with forecasted needs to minimize waste, operating, maintaining, and properly cleaning kitchen equipment, and labeling, dating, and rotating all food items according to policies, ensuring proper storage temperatures at all times. Additionally, the role requires checking pars for each shift and determining necessary preparation, freezer pulls, and station setup, and supporting food cost control by minimizing waste, monitoring usage, identifying and reporting shortages, and ensuring unused items are properly stored, covered, labeled, and managed in accordance with established inventory and cost control procedures.

Requirements

• Must possess legal work authorization in United States
• Holidays and weekends availability is required
• Required by the Hawaii State Department of Health to obtain a Tuberculous (TB) clearance card
• Hawaii Food Handler’s Card and ServSafe is required for this role
• Ability to stand for extended periods, lift up to 70 lbs, and push/pull as needed during shifts

Responsibilities

• Prepare pastry items to order with consistent quality, following recipe cards and established production, portion, and presentation standards
• Complete mise en place and set up the assigned pastry station for service
• Independently manage the assigned station during preparation and service in an entry‑level role, building skills primarily through on‑the‑job training
• Prepare items in advance as required, ensuring production aligns with forecasted needs to minimize waste
• Operate, maintain, and properly clean kitchen equipment, including ovens, mixers, dough sheeters, proofers, steamers, food processors, and slicers
• Label, date, and rotate all food items according to policies, ensuring proper storage temperatures at all times
• Check pars for each shift and determine necessary preparation, freezer pulls, and station setup
• Support food cost control by minimizing waste, monitoring usage, identifying and reporting shortages, and ensuring unused items are properly stored, covered, labeled, and managed in accordance with established inventory and cost control procedures.

Benefits

• Hourly Rate: $25.02
• 100% Employer contributed Medical, Dental, and Vision benefits
• Competitive wages and other benefits (Retirement Plan, Wellness Credit, etc) as well as Paid Time Off & Holiday Pay
• Inclusive and diverse employee engagement & recognition events all year-round
• Complimentary stays and exclusive discounts at Four Seasons Worldwide
• Complimentary Employee Meals & Dry Cleaning for Employee Uniforms
• Owner subsidized on-island housing, inter-island airfare to Oahu and other resources
• Comprehensive learning and development programs to help you master your craft
• Energizing Employee Culture where you are encouraged to be your true self!

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed