Pastry Chef (NOC 62200) – Mount Norquay

Overview

 

Position: pastry chef

Employer: Mount Norquay This link will open in a new window

Job details

Location: #2 Norquay RoadBanff, ABT1L 1B4
Work location: On site
Salary: $58,500 annually / 30 to 40 hours per week
Terms of employment: Permanent employmentFull time
Early morning, Evening, Shift, Flexible hours, Morning, Night, On call, To be determined, Day, Weekend, Overtime required, Overtime available
Starts as soon as possible
Benefits: Health benefits, Financial benefits
vacancies1 vacancy
Overview

Languages

English

Education

·        Bachelor’s degree

Experience

5 years or more

On site

Work must be completed at the physical location. There is no option to work remotely.

Work setting

·        Hotel, motel, resort

Ranks of chefs

·        Pastry chef

Responsibilities

Tasks

·        Prepare, bake and decorate a wide variety of pastries, cakes, breads, cookies, tarts, pies, desserts, chocolates and specialty baked goods.

·        Design, develop and update seasonal dessert menus and specialty pastry items.

·        Create recipes, standardize production methods, and ensure consistency in taste, quality and presentation.

·        Plan daily pastry production based on customer demand, reservations, catering events and business forecasts.

·        Prepare doughs, batters, fillings, icings, creams, custards, mousses, glazes, sauces and decorative garnishes.

·        Ensure all baked goods and desserts meet Mount Norquay’s quality, presentation and portion standards.

·        Decorate cakes and specialty desserts for weddings, banquets, conferences and special events.

·        Prepare custom orders while accommodating dietary restrictions and food allergies where required.

·        Maintain consistency in food quality by monitoring recipes, ingredient measurements and baking procedures.

·        Supervise, train and mentor pastry cooks, kitchen helpers, apprentices and other kitchen staff.

·        Assign daily tasks and monitor staff performance to ensure efficient kitchen operations.

·        Coordinate pastry production with the Executive Chef, Sous Chef and other kitchen departments.

·        Assist in planning menus for banquets, conferences, weddings and seasonal events.

·        Monitor inventory levels of baking ingredients, supplies and equipment.

·        Order baking ingredients and kitchen supplies while maintaining cost control and minimizing waste.

·        Inspect deliveries to ensure freshness, quality and compliance with purchasing specifications.

·        Rotate inventory using First-In, First-Out (FIFO) procedures.

·        Maintain accurate inventory records and assist with monthly inventory counts.

·        Control food costs by minimizing waste and maximizing product utilization.

·        Ensure all food preparation complies with Alberta Health Services food safety regulations.

·        Maintain a clean, organized and sanitary pastry kitchen at all times.

·        Clean and sanitize workstations, utensils, baking equipment and storage areas.

·        Ensure proper storage, labeling and handling of all food products.

·        Monitor refrigerator and freezer temperatures and maintain food safety records.

·        Follow all Occupational Health and Safety policies and safe food handling procedures.

·        Operate commercial baking equipment safely, including mixers, ovens, proofers, sheeters and pastry equipment.

·        Report equipment malfunctions and coordinate repairs when necessary.

·        Participate in menu tastings and product development meetings.

·        Assist with budgeting, menu costing and recipe costing.

·        Maintain production schedules to ensure timely preparation for restaurant service and special events.

·        Work efficiently during high-volume service periods while maintaining product quality.

·        Assist other kitchen departments when operational requirements demand.

·        Participate in employee training, staff meetings and continuous professional development.

·        Ensure compliance with company policies, sanitation standards and workplace safety requirements.

·        Perform opening and closing duties for the pastry kitchen.

·        Provide exceptional internal customer service by working collaboratively with all departments.

·        Perform other related duties as assigned that are consistent with the position of Pastry Chef.

Supervision

·        11-15 people

Additional information

Work conditions and physical capabilities

·        Fast-paced environment

·        Work under pressure

·        Tight deadlines

·        Handling heavy loads

·        Physically demanding

·        Attention to detail

·        Combination of sitting, standing, walking

·        Standing for extended periods

·        Bending, crouching, kneeling

Personal suitability

·        Leadership

·        Dependability

·        Efficient interpersonal skills

·        Excellent oral communication

·        Flexibility

·        Initiative

·        Organized

·        Reliability

·        Team player

Benefits

Health benefits

·        Health care plan

Financial benefits

·        Gratuities

How to apply

By email

hr@banffnorquay.com

In person

#2 Norquay RoadBanff, ABT1L 1B4Between 01:30 PM and 04:30 PM

What you must include in your application:

Cover letter