Pastry Cook

Benefits

Additional Information

Passionate about pastry and baking? We're looking for a First & Second Cook - Pastry & Baking with sharp attention to detail, a love for fast-paced kitchens, and a drive to grow as a leader. Join a Michelin Key-winning team and help us make special happen by making it count, one sweet creation at a time. Positions Available & Starting Rate Per Hour: Second Cook - $20.57 per hour First Cook - $21.82 per hour Chef de Partie - $27.47 per hour We recognize tenure through our compensation. Hourly rates increase after six months, and yearly to three years. Placement within our pastry team will be determined based on each candidate's relevant experience and education. Please note: This position begins in July and is offered as a minimum six-month contract and permanent contract to be discussed in the interview. Job Duties Include: Second Cook Prepare daily production of fresh artisan breads, rolls, muffins and all other house made bakeshop, and pastry items according to the standard recipes Prepare daily production of fresh scones, cakes, cookies, tarts, squares/bars, according to the standard recipes Ensure all food items are prepared with quality and freshness, including proper scaling, weighing, rolling, and shaping. Demonstrate flexibility to work in any environment at any time First Cook Proficient in artisan breads, quick breads, and laminated doughs. Prepare daily production of fresh breads, rolls, muffins, scones, cakes, cookies, tarts, bars, macarons, chocolates, and other bakeshop items following standard recipes. Ensure all items are prepared with quality and consistency, including accurate scaling, weighing, rolling, and shaping.. Take ownership of assigned pastry/bake station readiness, ensuring organization and production timing supports service Support junior pastry cooks by reinforcing consistency, scaling accuracy, and proper technique Assist with training new or junior cooks by demonstrating proper technique and setup Contribute ideas to features or improvements to menu execution, not just preparation Set the pace for efficient mise en place preparation and timely execution of both banquet events and à la carte service. Chef de Partie Support Daily Kitchen Operations - Assist the Chefs with day-to-day kitchen operations, including preparing, cooking, and servicing à la carte and buffet items while ensuring recipes, quality standards, and station readiness are maintained during service. Lead and Develop Culinary Team Members: Train, mentor, and provide real-time coaching to cooks below Chef de Partie level, ensuring team members understand expectations and consistently uphold culinary standards. Manage Kitchen Organization and Resources: Monitor kitchen expenses by minimizing food and labor costs, reducing waste, placing food orders through Birchstreet, requisitioning products, and submitting equipment repair work orders as required. Your Skills & Qualifications: Second Cook Minimum 1 year of Baking & Pastry industry experience Certificate or diploma from a recognized culinary school is an asset Valid Canadian Food Handlers Certification Strong attention to detail, accuracy, and consistency with recipes, and plating Demonstrates initiative and the ability to work with minimal supervision Excellent time management skills with the ability to prioritize tasks in a fast-paced kitchen environment First Cook Minimum 3 years Baking & Pastry Arts experience Certificate or Diploma from a recognized Culinary School an asset Valid Canadian Food Handling Certification Strong attention to detail, accuracy, and consistency with recipes, and plating Demonstrates initiative and the ability to work with minimal supervision Excellent time management skills with the ability to prioritize tasks in a fast-paced kitchen environment Proven ability to work a station independently during peak service Acts as a role model for junior cooks and actively supports kitchen culture Demonstrates early leadership behaviors (ownership, accountability, anticipation) Chef De Partie Minimum 4 years culinary experience, preferably in a luxury hotel or high-volume kitchen Red Seal Certification or recognized international equivalent required Culinary School diploma or certificate is an asse Valid Canadian Food Handling Certification Strong attention to detail, consistency, and accuracy in recipes and plating Proven ability to lead, organize, and communicate effectively in dynamic environments Fosters a collaborative team culture with a positive, inclusive approach Job Perks & Benefits: Subsidized staff accommodation provided on-site for full time status employees One complimentary meal per shift in our staff cafeteria (additional meals can be purchased for $8/meal) Comprehensive benefits package (Medical, Vision & Dental) including extended benefits like; Mental Health, Orthodontics, Fertility Drugs and Gender Affirmation for full time permanent status employees Defined Contribution Pension Plan with employer matching up to 5% of an