Pastry Chef De Partie

What we expect:

Job duties in clude but are not limited to:

• Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.
• Participates in the preparation of food 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.

• Responsible for handling all chef requests and assignments .
• 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.
• Lead a small team, be able to delegate daily preparations , control and organize ordered product inventory.
• Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met.
• 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.

Ideal candidate will have :

• Minimum five years culinary or related work experience . Advanced culinary knowledge is expected for this position.
• Previous supervisory experience is preferred.

We offer:

• Hourly: $27.49
• Training programs, tuition reimbursement
• Growth & Development opportunities
• Complimentary Room nights and Discounted rates with Four Seasons Hotels and Resorts around the world
• Medical/Dental/Vision Insurance
• 401K – matching after 1 year of service
• Employee Assistance Program
• Life Insurance
• Free on-site parking