Pastry Chef

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.

Essential Functions:

• 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.

Minimum Requirement:

• 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. May be continuous and repetitive.
• 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.

Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply.