About the

Role:

The 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. This position is part of the Culinary team and reports to the Executive Pastry Chef and Executive Chef.

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 Complete mise en place and prepare assigned stations for daily service Produce items in advance according to anticipated business levels while minimizing overproduction and waste Follow established recipes, portioning, plating, and presentation standards to ensure consistency Operate, maintain, and properly clean commercial kitchen and pastry equipment Properly label, date, store, and rotate ingredients and prepared products according to food safety standards Monitor par levels and communicate product shortages or preparation needs to culinary leadership Maintain proper storage temperatures and handling procedures for perishable products Support food cost controls through proper portioning, product utilization, and waste reduction Assist with preparation of specialty pastry items for upcoming shifts and events Maintain a clean, organized, safe, and sanitary workstation Collaborate professionally with Pastry and Culinary team members to ensure efficient production and service

What You Bring:

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 Strong understanding of recipe execution, portioning, and presentation standards Proficient knife skills and ability to multitask effectively Ability to operate and properly maintain commercial kitchen and pastry equipment Strong attention to detail, consistency, and product quality Ability to work efficiently in a fast-paced culinary environment Team-oriented mindset with strong communication skills Ability to stand and move throughout the shift and perform the physical responsibilities associated with a professional kitchen environment Ability to obtain required food handling or sanitation certifications

What We Offer:

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 Schedule & Hours:

Flexible schedule required, including mornings, evenings, weekends, and holidays

Work Authorization:

Candidates must have valid authorization to work in the United States at the time of application.