Auro Pastry Chef

Location: Welcome

** 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:
** Welcome to wine country luxury. In the food and wine capital of North America, Four Seasons welcomes you to a one-of-a-kind wine country resort set within a world-class vineyard. Discover innovative and seasonal cuisine at Michelin-starred Auro, holistic spa rituals at Spa Talisa and thoughtfully personalized Four Seasons service. Raise a glass to all the best in life as you soak in magnificent views of Napa Valley from this Forbes Travel Guide Five-Star resort.
** About the role
** The Auro Pastry Chef will report to the Auro Executive Chef and will be responsible for creating high quality pastry dishes for our fine dining restaurant, Auro. Manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality, freshness, and cost, and monitoring ordering and stocking. Plan, organize, control and direct the work of employees in the Pastry Department responsible for food preparation while ensuring superior quality and consistency.
** What you will do
*** Manage all day-to-day operations of the pastry/bakery section of the kitchen. Oversee prep, plating, and timely service of all pastry items during service.
* Manage team members in the kitchen to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
* Lead the execution and development of all pastry and dessert components for the tasting menu.
* Collaborate with Executive Chef on the creation of menus, incorporating seasonal ingredients, culinary trends, and guest preferences.
* Control labor and operating expenses through effective scheduling, ordering, budgeting, purchasing decisions, and inventory control.
* Manage all procurement and ordering processes for the department through Birchstreet, ensuring accuracy, vendor consistency, and adherence to purchasing specifications.
* Properly use systems to manage labor and payroll (OnTrack, Workday, ADP). Attend labor meeting to explain labor, staffing, business. Manage department labor/schedule and complete payroll for department.
* Organize and lead restaurant events (buyouts, outside catering, holiday activations).
* Work closely with other departments and/or clients to discuss upcoming events. Attend various organizational meetings (BEO, Resume, morning meeting) and outline culinary deliverables.
* Properly communicate and collaborate with restaurant managers to ensure guest expectations are met.
* 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.
* 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…