Pastry Chef Job at Four Seasons (Miami)

Job Description

The Four Seasons Hotel Miami is searching for a Pastry Chef. The position will plan, organize, control and direct the work of employees responsible for preparation of sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads, chocolates and show pieces while ensuring superior quality and consistency.

Job Responsibility

Plan, organize, control and direct the work of employees responsible for preparation of sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads, chocolates and show pieces while ensuring superior quality and consistency
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
Comply with Four Seasons’ Work Rules and Standards of Conduct
Work harmoniously and professionally with co-workers and supervisors

Requirements

Must be able to work all shifts including, AM's, PM's, weekends, and holidays
College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required
Three to five years previous experience in similar capacity in fast paced luxury environment
Requires a working knowledge of division operations, core standards, policies, and standard operating procedures
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
Some travel is required for training, conferences, and special events
Lifting, pushing, pulling and carrying food items and operating culinary production equipment and tools
Bending/Kneeling retrieving food items and culinary production equipment and tools
Ability to supervise, demonstrate and expedite in various kitchen production areas
Continuous standing to supervise, demonstrate and expedite in various kitchen production areas
Eight to ten hour shifts
scheduled days and work hours may vary based on need
US work authorization is required

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