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Here are a few of the duties, we will discuss more in person:
To organize and produce daily and weekly restaurant pastry production in coordination with Executive Chef and/or Sous Chef
The Pastry Chef is responsible for ensuring the highest quality and consistently monitor the pastry department operations and cleanliness
Assist in promoting and holding team accountable to highest standards of cleanliness, timing, uniform, grooming, organization, production, food quality, and consistency
Maintain and promote clean pastry operations, during and outside of peak volumes in accordance with health and safety regulations
Follow proper ordering, inventory, and receiving procedures maintain proper inventory levels
Maintain production schedule for all pastry production set goals and responsibilities for team
Communicate effective with back and front of house leadership teams
Meeting with front of house, catering, and events team to coordinate upcoming functions
Demonstrate high personal integrity, business ethics, and take every opportunity to promote the restaurant
Assist with training and development initiatives as well as employee coaching
Ensure proper rotation, labelling, and dating of all products
Ensure correct consistency, quality, and appearance of product by complying with approved recipes and procedures
Recipe creation and upkeep of recipe data base
Notify and address any repairs required to kitchen equipment
Assist in logging all fridge temperatures in timely manner
Responsible for executing all Food Safety principles
Assist in managing daily labour and food costs in the pastry department
Host or participate in pre-shift meetings to prepare staff for production
Essential Skills
- Working with others
- Problem solving
- Decision making
- Critical thinking
- Computer use
Transportation/Travel Information
- Own transportation
Credentials (certificates, licences, memberships, courses, etc.)
- Safe Food Handling certificate
- Cook Red Seal Certificate
Additional Skills
- Maintain records of food costs, consumption, sales and inventory
- Analyze operating costs and other data
Specific Skills
- Plan menus
- Instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques
- Estimate food and labour costs
- Estimate food requirements
- Ensure quality of food and portion control
- Create new recipes
- Consult with clients regarding weddings, banquets and special functions, and plan and arrange food requirements for these functions
Work Setting
- Restaurant
- Formal dining room
Chef Category
- Pastry chef
Food Preparation Specializations
- Bakery goods and desserts
Work Conditions and Physical Capabilities
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Physically demanding
- Attention to detail
- Combination of sitting, standing, walking
- Standing for extended periods
- Bending, crouching, kneeling