Sous Chef - Bakery & Pastry

What you will do

• Supervises day-to-day activities provides a Hands On approach to training,
• Will Plan, assign and delegating work
• Assist the Executive Pastry Chef with the coordination and directing of the pastry operation.
• Pair recommended desserts with appropriate wines, cocktails, non-alcoholic drinks etc.
• Control the effective storage and stock levels, while always being cost-conscious
• Check quality of material and condition of equipment and devices used for baking
• Analyzes food costs and determines most cost-effective recipes while maintaining quality
• Identify staffing needs and help recruit and train personnel
• Provides training and guidance to pastry staff performing related work
• Encourages elevated performance, leads by example, and disciplines employees for the purpose of improving the Pastry Departments standards of excellence.

What you bring

• High School Diploma; Technical Culinary Program Degree with pastry emphasis is considered an asset
• Minimum 3 years prior experience as a Pastry Sous Chef, hospitality prefered
• Demonstrate strong pastry skills and operation
• 1 year prior inventory/cost control experience preferred
• Working knowledge of baking with ingredient limitations (gluten free, sugarless etc.)
• Must be able to perform in a high-volume environment
• Ability to supervise and train assigned staff.
• Ability to handle multiple tasks and works well in environment with time constraints
• Ability to analyze supplies costs and develop cost-effective procedures.

What we offer:

• Competitive Salary, wages, and a comprehensive benefits package
• Excellent Training and Development opportunities
• Comprehensive InsurancecoverageforHospitalizationand Personal Accident
• Complimentary Dream Holidays at other Four Seasons Hotels and Resorts
• Complimentary Employee Meals