Pastry Chef De Partie (Supervisor)Our pastry team is looking for an experienced and talented Chef de Partie (Supervisor) to join us. This role reports to our Executive Pastry Chef, Celine Plano, and supports operations across Truss Restaurant + Bar, Banquets, In Room Dining, and Campo F&B Outlets.About the RolePrepare all meals including but not limited to breakfast, lunch, receptions, dinner, baked goods, and food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. Comply with additional requests that may arise pertaining to the Chef de Partie. In this role, you will also plan, organize, control, and direct the work of the employees within the pastry department while insuring consistency and guest satisfaction. You will work closely with the pastry and food and beverage leadership.What You Will DoWork closely with the pastry chef to supervise and assist with the creation and production of all pastry items, following recipes and presentation standards.Manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality, freshness, and cost, and monitoring ordering and stocking.Complete mise en place and set up stations, buffets, and plate up for all outlets.Ability to ensure consistent production of all baked goods and pastries, ice cream, and confectionery for all outlets, banquets, and amenities.Manage procurement and ordering processes for the department through Birchstreet, ensuring accuracy, vendor consistency, and adherence to purchasing specifications.Ability to train, evaluate, coach, motivate, and supervise other pastry employees to ensure that core standards are met.Organize and assist with restaurant events (buyouts, outside catering, holiday activations).Ability to communicate regularly with the Pastry Chef to contribute to menu development and recipe creation for the outlets of the resort and custom requests.Create and maintain a positive work environment conductive to learning and growth for all team members.Create and monitor daily production lists for the team based on event orders, production needs, and skill set of each employee.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.Attend various organizational meetings (BEO, activation meeting) and outline culinary deliverables.Monitor and control the food cost by creative menu planning, keeping waste to a minimum and low par.Comply with Four Seasons' Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact. Work harmoniously and professionally with co-workers and supervisors.What You BringEDUCATION:College Degree Preferred specializing in hotel/restaurant management or culinary arts, or equivalent experience is highly preferred.EXPERIENCE:Prior Cook 1 (experienced), Chef de Partie or Pastry Lead cook in a hotel or patisserie production is preferred.Minimum two years of pastry or baking experience in a similar environment.Proficiency in wedding cakes, custom cakes assembly and decoration is expected for this position.Competency in chocolate work, lamination, and bread making is highly preferred.Skills and AbilitiesMust be flexible with schedule - Able to work weekdays, weekends, holidays, evening/overnight shifts.Qualified individuals should possess a keen attention to detail, organization, and cleanliness.Strong interpersonal and communication skills and the ability to be a team collaborator.Strong problem-solving skills, ability to handle difficult situations, and ability to multitask.Ability to operate, maintain, and properly clean oven, slicer, mixer, food processor, and all equipment in the pastry kitchen.Proficient piping skills and knife skills.Requires ability to operate computer equipment and other food & beverage computer systems.Requires reading, writing, and oral proficiency in the English language.What We OfferHourly Pay: $33.11Cigna Medical and Dental Benefit Options after 30 days of employment401k Retirement8 weeks of new parental leave pay after 1 year of employmentCompetitive Salary, wages, and a comprehensive benefits packageExcellent Training and Development opportunitiesComplimentary and discounted accommodation at other Four Seasons Hotels and ResortsComplimentary Employee MealsSchedule & Hours:Full-time availabilityFlexible for early morning, mid-day, and evening shifts to support 24/7 operational business needs