Executive Pastry Chef

Executive Pastry Chef

Beverly Wilshire, Beverly Hills, A Four Seasons Hotel, is looking for an Executive Pastry Chef who shares a passion for excellence and who infuses enthusiasm into everything they do. This position has the opportunity to shape guest experience by providing exceptional knowledge and service in support of our world-renowned hotels. The Executive Pastry Chef reports to the Executive Chef.

Work authorization for the location is required.

Join Our Team

In captivating Beverly Hills with Rodeo Drive boutiques glittering at the doorstep, this legendary Los Angeles landmark buzzes with renewed vitality. Offering tradition and trend, peaceful privacy and lively sophistication, Beverly Wilshire wants YOU to be part of our talented team of individuals who provide thoughtful Four Seasons care to warm every moment.

Responsibilities:

The Executive Pastry Chef is responsible for planning, organizing, controlling and directing the work of employees in the Pastry Kitchen Department. This leadership role also supervises and oversees a pastry team. This person is responsible to train, develop and assist in the recruitment process for the department. Creating schedules, control of labor expenses, budgeting, selection of vendors and menu creation are also some of the responsibilities of the Executive Pastry Chef.

• Responsible for the design, execution, and operation of the pastry offerings of all the outlets
• Participate in execution of key Marketing, PR, and Social Media Campaigns
• Selects, trains, evaluates, leads, motivates, coaches, and disciplines all employees in the Kitchen's food production area to ensure that established cultural and core standards are met
• Assists in the planning and development of menus and recipes, ensures the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilizes creative menu planning to minimize waste
• Ensures 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
• Maintains control systems, which will assure quality and portion consistency, monitors food shipments to ensure they meet established purchasing specifications as well and fosters an awareness of the importance of food preparation and quality
• Communicates with employees and managers to ensure operational needs are met
• Coordinates menu tastings and pre-meal meetings to educate staff on food taste and preparation methods
• Informs and keeps the Executive Chef up to date on problems and irregularities and recommends courses of action

Preferred Qualifications and Skills

• Candidate is preferred to have previous management experience in a luxury, fast-paced environment.
• Cooking school or culinary institute education or equivalent experience is required.
• Must have a solid knowledge and understanding of F&B Operations, food & beverage service, cost control, labor control, maintenance, merchandising, and accounting
• Must have strong leadership and interpersonal skills, is able to prioritize and adapt to the changing needs of the operation
• Must have working knowledge of computers and POS systems

What to Expect: You Will…

• Be part of a cohesive team with opportunities to build a successful career with global potential
• Have access to a robust benefit plan
• Have the opportunity to engage in diverse and challenging work
• Derive a sense of pride in work well done
• Be recognized for excellence

Salary: $100,000.00 - $130,000.00

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