ABOUT FOUR SEASONS:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

PASTRY COOK I

The Four Se asons Resort Lāna’i is looking for a Pastry Cook I who share s a passion for excellence and who infuse s enthusiasm into everything they do. Ou r teams’ have the opportunity to shape our guest experience by providing exceptional knowledge o f the Resort and exemplifying the Golden Rule in each interaction. Work authorization required .

The Pastry Cook I holds a lead position, reporting to the Executive Pastry Chef/Assistant Pastry Chef, and is responsible for supervising the day-to-day running of the P astry and Bakery department in the Resort. The management of food costs and production control are important to reduce wastage in addition to the culinary training th e Pastry Cook I provides for all pastry and bakery ’ohana on a daily basis. Responsibilities include, but are not limited to, the following:

• A ssist in the coordination of selection, training, development, and evaluation of employees in the Kitchen’s pastry shop and Bakery through effective management and leadership to ensure that established cultural and core standards are met.
• Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. Including, preparing baked goods including breads , breakfast pastries, and other bakery items.
• Assist in 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.
• Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
• Communicate with employees to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
• And More !