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Pastry Sous Chef

Four Seasons Hotel Las Vegas

This is a Full-time position in Las Vegas, NV posted June 21, 2022.

At Four Seasons, Corporate Values are much more than a program or a policy; they define who we are and inform the decisions we make. The company’s guiding principle is the Golden Rule, and such Four Seasons strives to have a long-lasting, positive influence on the communities where we operate and the people we employ and serve around the world.

On the iconic Las Vegas strip, luxurious Four Seasons Hotel Las Vegas, the first AAA Five Diamond property in Las Vegas reflects the energy and excitement of one of the world’s most vibrant cities.

The Pastry Sous Chef is responsible for the management of the pastry section of the kitchen in the Hotel or Resort. Providing the guests with a selection of delicious pastry choices and fresh bakery products on a daily basis and are all part of this exciting position. Working in a creative manner to consistently introduce innovative recipes and to develop your teams’ ability to produce a premium quality product is essential.

We are looking for individuals who have a passion for pastry work and a keen sense for flavors, color and texture in what they produce. Creativity and flair, the ability to provide both guidance and strong leadership to others, good business acumen, strong work ethic, attention to detail and strong communication skills are required.

Applicants are required to have four to six years of operational kitchen experience with a diversity of culinary experience and a proven track in the pastry section. Management experience is desirable and a culinary qualification is essential.

Attendance for training and special events is required.

Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the ‘EEOC is The Law’ Information poster please visit this website – https://eeoc.gov/sites/default/files/migrated_files/employers/poster_screen_reader_optimized.pdf