Pastry Chef Full Time NEW

OVERVIEW
The Pastry Chef will be responsible for leading and executing all pastry and dessert operations across the restaurant and banquets, ensuring consistency, innovation, and exceptional quality in all sweet and baked offerings.

REPORTING
The Pastry Chef report directly to the Food & Beverage Manager.

REQUIREMENTS
The ideal candidate will have a minimum of 7 years of well-rounded culinary experience, with a strong focus on pastry, baking, and dessert production. At least 2 of those years must be in a leadership role such as Pastry Chef or equivalent. A valid Food Handler’s Certificate is required, along with a valid trade qualifications in Pastry or Culinary Arts are required, with Red Seal certification considered an asset.
The successful applicant will demonstrate proven supervisory, training, and administrative abilities, along with experience managing teams and resolving staff-related issues effectively. Experience supporting multiple outlets (e.g., restaurant, banquets, and events) simultaneously is highly desirable.
A high level of creativity and innovation in dessert development, plating, and presentation is expected, along with strong attention to detail and a commitment to quality. Up-to-date knowledge of current pastry trends, techniques, and ingredients is also required.

DUTIES
The duties of this position include, but are not limited to:
• Ensure all pastry and dessert items meet the quality standards set by the Executive Chef.
• Lead the production of all desserts, baked goods, breads, and specialty pastry items.
• Develop and execute creative dessert menus for restaurant and banquet and event operations.
• Manage employee performance through training, coaching, and corrective action as required.
• Schedule pastry team members in alignment with business levels and budgets.
• Foster a culture of respect, integrity, and teamwork within the pastry department.
• Train and mentor staff, including participation in apprenticeship programs.

• Ensure proper rotation, storage, and handling of all pastry ingredients.
• Maintaining a sanitary, clean, and organized work area (including refrigerators, freezers, countertops, and stove tops).
• Monitor inventory and assist with ordering and cost control of pastry-related products.
• Identify opportunities to increase dessert and pastry revenue.
• Maintain productivity while ensuring high levels of guest satisfaction.
• Collaborate with the culinary team to create cohesive dining experiences.
• Assist with departmental goals, menu development, and budget reviews.
• Ensure that all food products are handled, prepared, served, and stored safely and in accordance with Alberta Food Safety guidelines.
• Managing FIFO procedures, limiting food waste, cost and over-production.
• Ensuring all workstations, freezers, refrigerators are operating and functioning as they should.
• Ensuring all colleagues are working safely and using appropriate PPE as required for their positions.