Pastry Chef

The Pastry Chef diligently manages and supervises the daily operations of pastry production, upholding a superior level of food service excellence for both guests and staff. This is achieved through attention to detail in the preparation and presentation of pastries, as well as by maintaining impeccable cleanliness and organization within the workspace.

• Develop and execute dynamic weekly menus, embracing the ever-changing culinary landscape with creativity and innovation.
• Lead food production efforts in both the Main Kitchen and Concession areas, maintaining impeccable standards of quality and efficiency.
• Implement stringent protocols for the handling and storage of food, minimizing waste and ensuring precise portion control.
• Vigilantly monitor the daily output of food products, always guaranteeing exceptional quality.
• Promptly address staff and guest concerns, swiftly escalating issues to uphold customer satisfaction.
• Enforce compliance with Occupational Health and Safety Act (OHSA) guidelines and adhere to safe food handling standards (HACCP).
• Maintain well-organized workstations, ensuring adequate stock levels and proper rotation of food items.
• Develop and execute a daily production plan tailored to personal goals and objectives.
• Collaborate with the Sous Chef to facilitate pastry product ordering, ensuring alignment with weekly menu requirements.
• Uphold departmental standards by cleaning and maintaining equipment to optimal functionality.
• Demonstrate proficiency in pastry production techniques, encompassing quick breads, breakfast pastries, pies, tarts, cakes, squares, custards, and more.
• Possess comprehensive knowledge of pastry recipes, including the ability to interpret and compose recipes using bakers' percentages and adjust quantities as needed.
• Maintain strict quality control measures to ensure the impeccable presentation of dessert items.
• Ensure consistent day-to-day production levels, meeting the demands of the operation with efficiency and precision.

• Passion and experience for Pastries and being creative.
• Graduate from cooking school required or relative working experience.
• 5+ years cooking experience in a fast-paced restaurant setting.
• Buffet, catering, and line experience imperative.
• Ability to work independently as required.
• Some autonomy and creative license.
• Must be able to work Shift work as our business is ever changing.

• ACE
• Leader
• Presentation
• Producing
• production