The  Pastry Sous Chef will be responsible for overseeing daily kitchen operations, maintaining the highest levels of food quality and driving operations as a day-to-day support to the restaurant Head Chef.

The ideal candidate is a skilled Chef and Manager with a passion for mentoring teams, executing flawless service, and upholding the craftsmanship and excellence that define Four Seasons.

What you will do:

• Coordinate the selection, training, development, and evaluation of kitchen employees to ensure cultural and core standards are met, while supporting long-term operational planning.

• Oversee menu development, preparation, and presentation to ensure consistent quality and creativity across all food items including Bakery and in room dinning.

• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.

• Ensure strict compliance with sanitation and cleanliness standards in line with Four Seasons, local, state, and federal regulations.

• Maintain quality control systems, portion consistency, and purchasing specifications while monitoring food deliveries and inventory.

• Collaborate with other department leaders to meet operational needs, attend regular meetings, and ensure seamless communication between kitchen and service teams.

• Operate, maintain, and ensure proper cleaning of all kitchen equipment.

• The ability to assist in the planning and development of menus and recipes, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimizing waste.

What you bring:

• Culinary arts education, or equivalent experience

• Minimum 3 years of previous culinary or related leadership experience, with strong fundamental culinary knowledge including Bakery, Patisserie and Chocolate work.

• Strong knowledge of food safety, allergies, and sanitation standards with proven ability to maintain compliance at all times.

• Demonstrated leadership skills with the ability to supervise large teams and foster collaboration across front and back-of-house operations.

• Proficiency in kitchen equipment operation, ordering processes, and inventory management, as well as basic knowledge of food cost systems and budgeting.

• keen eye for detail, strong organizational skills, and the ability to deliver results under pressure.

• Applicants are highly recommended to have previous experience in a luxury Resort setting or Fine dining Restaurants

All applicants must possess the legal right to work in Greece.