Pastry Sous Chef – Luxury Hotel

About the role

Plan, organize, control and direct the work of employees responsible for preparing sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads, chocolates and show pieces while ensuring superior quality and consistency.

Key responsibilities

• Coordinate selection, training, development and evaluation of kitchen staff in the pastry shop.
• Assist in recipe planning and development, ensuring consistent preparation and presentation.
• Control labor and operating expenses through scheduling, budgeting, purchasing and inventory management.
• Maintain sanitation standards and kitchen cleanliness in compliance with Four Seasons, local, state and federal regulations.
• Monitor food shipments and quality, ensuring portion consistency and adherence to specifications.

Required profile

• 4+ years of experience in kitchen management within a fast‑paced luxury environment.
• Passion for local, organic and sustainable ingredients.
• Experience with banquet pastry operations is an asset.
• Culinary education with a specialization in pastry arts is an asset.

Required skills

• Proficiency with Microsoft Outlook.
• Proficiency with Microsoft Word.
• Proficiency with Microsoft Excel.

What we offer

• Competitive salary and comprehensive benefits package.
• Excellent training and development opportunities.
• Complimentary accommodation at other Four Seasons hotels and resorts.
• Complimentary dry‑cleaning for employee uniforms.
• Complimentary employee meals.