Role OverviewThe Pastry Cook II is responsible for preparing a variety of pastry and dessert items, including cakes, pastries, ice creams, sorbets, chocolates, fruit preparations, and specialty creations. This role supports daily pastry production for resort dining and banquet operations while ensuring consistency in preparation, portioning, quality, and presentation.
What You Will Do
Prepare pastries, desserts, cakes, ice creams, sorbets, chocolates, fruit preparations, and specialty items according to established recipes and quality standards. Execute pastry production for restaurant service, banquet events, and other resort culinary needs.
Why It Might Be a Fit
High school diploma, culinary school or pastry program education, or equivalent professional experience. Minimum of 2 years of culinary, pastry, or related professional kitchen experience. Intermediate knowledge of pastry preparation and culinary techniques.
Requirements
- High school diploma, culinary school or pastry program education, or equivalent professional experience
- Minimum of 2 years of culinary, pastry, or related professional kitchen experience
- Intermediate knowledge of pastry preparation and culinary techniques
Benefits
- Competitive Salary & Wages
- Comprehensive Benefits Package
- 401(k) Retirement Plan
- Excellent Training and Development Opportunities
- Complimentary Accommodations at other Four Seasons Hotels and Resorts
- Complimentary Dry Cleaning for Employee Uniforms
- Complimentary Employee Meals
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