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.
About the location:
A lone star welcome in the country's capital of southern cool. We can’t wait to welcome you to Houston, the country’s capital of southern cool, where urban sophistication meets bold Texas hospitality. Gather where business deals get done, friends and family reconnect and celebrities and athletes make their home. After a day exploring our city, unwind at our rooftop pool oasis, enjoy the ultimate in entertainment at our Topgolf Swing Suites, indulge and pamper at The Spa and our Krigler perfumery boutique and savour flavourful dishes from Chef Partner Richard Sandoval at Toro Toro and Bayou & Bottle.BASIC PURPOSE: Plan, organize, control and direct the work of employees responsible for preparation of sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads, chocolates and show pieces while ensuring superior quality and consistency.
ESSENTIAL FUNCTIONS:
1. Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen’s bake/pastry shop through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.
2. Assist in the planning and development of menus for the hotel, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
3. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
4. Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
5. Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
QUALIFICATION REQUIREMENTS:
1. Excellent reading, writing and oral proficiency in the English language.
2. College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.
3. Five to seven years previous experience in multiple culinary/food & beverage department head positions specializing in pastry design and creation.