New restaurant opening is hiring a Pastry Chef to join our team.   

  This job will over see three concepts (in the same building):  

1. Coastal Mediterranean restaurant focusing on mostly Italian, French and Spanish flavours with a refined rustic approach to the food.  
2. A cocktail bar with elevated lobby bar snacks  
3. Rooftop patio minimal contemporary small plates.   

The Pastry Chef will report to and work alongside the Chef de Cuisine and plays a key role in crafting innovative pastry recipes to produce premium quality desserts for our guests.   

The ideal candidate will have an exceptional work ethic, a passion and enthusiasm for the profession, and thrives in a fast-paced environment.  

? DUTIES & RESPONSIBILITES  

• Manage day to day activities of the pastry team    

• Responsible for preparing desserts in accordance with existing menu provided by the Executive Pastry Chef  

• Inspect the quality of ingredients and accurately measure them for specific recipes  

• Maintain food quality and consistency with an attentional to detail in regard to dessert plating and final product  

• Develop new recipes and oversee execution to the highest standards  

• Provide up to date inventory sheets and associated labour and cost reporting for the pastry department  

• Maintain and set standards for an organized department and kitchen   

• Responsible for researching, developing, and costing of recipes; consistently thriving to upgrade food quality and presentation  

• Review and manage bakery department in determining scheduling of pastry labour and production schedule  

• Ensure compliance with food handling safety regulation, health and safety workplace policies and procedures  

• Attend meetings where required and communicate to all staff RE: policies and practices as they align with business practices  

• Recruit and maintain staff par levels  

• Train all staff in food preparation, safety standards and professionalism  

• Check pars for shift use, ensuring that correct amounts are pulled for prep and noting items that need replenishment.  

• Ensure proper receiving, storage (including temperature setting) and rotation of food products to comply with health department regulations .  

SKILLS & QUALIFICATIONS  

• Minimum 4 years of a pastry chef management position  

• Must have fine dining experience  

• Completion of related pastry culinary program  

• Food Safe Certification is a requirement  

• Experience working with scheduling data base systems is recommended

• Experience working with reporting, record management is recommended

• Must be flexible and able to work in a fast-paced and demanding environment  

• Great attention to detail  

• Strong communication and leadership skills  

• Must be able to follow oral and written instructions  

• Must exhibit a high degree of professionalism (i.e. punctuality, commitment to the job, well-groomed, mannerly, great team work etc.)  

• Must have an extensive knowledge in breads, pastries, confections, chocolate work and plated desserts  

• Long periods of standing and walking is required  

• Repetitive use of hands, dexterity, bending down  

SCHEDULING  

• Must have a flexible schedule as shifts required would range from early mornings or late evenings during weekdays, weekends and holidays.   

BENEFITS  

• Comprehensive benefits: medical, dental, vision, PTO.