Sous Chef – Pastry

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:

Overlooking the Venetian Lagoon and just steps from Piazza San Marco, Danieli, a Four Seasons Hotel, Venice is an iconic property offering elegant, spacious accommodations. The historic hotel showcases majestic Venetian architecture dating back to the 14th century. Guests can also enjoy spectacular views of Venice’s landmarks from the rooftop Restaurant Terrazza Danieli.

About the Role:

The Pastry Sous Chef supports the Executive Pastry Chef in leading the pastry and bakery operations across the hotel, ensuring the creation of world‑class pastries and baked goods. This role blends creativity and technical precision, overseeing production, organization, and quality control while maintaining Four Seasons’ high culinary standards.

What you will do:

• Support the Executive Pastry Chef in overseeing daily kitchen operations, ensuring consistency, creativity, and adherence to Four Seasons culinary standards.
• Supervise and train the pastry team through a hands‑on approach, delegating tasks and motivating staff to excel.
• Oversee the preparation, creation, and execution of all desserts, pastries, breads, baked goods, and signature items.
• Participate in menu planning, recipe development, seasonal dessert offerings, and innovative pastry concepts.
• Monitor food quality, sanitation, and safety procedures, ensuring compliance with industry and brand requirements.
• Manage inventory, purchasing, and cost control to optimize food cost and operational efficiency.
• Oversee workstation organization, cleanliness, and equipment functionality to maintain a safe and efficient kitchen environment.
• Provide hands‑on support during service periods to ensure timely and high‑quality output.
• Collaborate with other departments to support special events, banquets, and unique dining experiences as needed.

What you bring:

• Degree or diploma in Culinary Arts or Hotel/Restaurant Management, or equivalent professional experience.
• Fluency in English and Italian
• 2-3+ years of progressive leadership experience in luxury hotel, fine dining, or high‑end pastry environment.
• Strong leadership skills with the ability to train, mentor, and inspire a diverse culinary team.
• Deep knowledge of modern and classic pastry techniques, production methods, and recipe development.
• Excellent organizational, time‑management, and multi‑tasking abilities in a fast‑paced environment
• Strong communication and interpersonal skills, with the ability to collaborate effectively across departments

What We Offer

• Competitive Salary, wages, and a comprehensive benefits package.
• Excellent Training and Development opportunities.
• Employee Discount for stays at any Four Seasons worldwide.
• Complimentary Dry Cleaning for Employee Uniforms.
• Complimentary Employee Meals.

Schedule & Location

• Full-time position based at Hotel Danieli, Venice.
• Flexibility to work weekends and holidays as needed.
• You must possess the legal right to work in Italy
• https://careers.fourseasons.com/us/en/job/REQ10374009/Sous-Chef-Pastry