Overview

osition: Pastry Chef (NOC 62200)Employer: Mount NorquayJob details Location: Norquay Road Banff, ABT1L 1B4 Work location: On-site Salary: 58,500 annually / 30 to 40 hours per week Terms of employment: Permanent employment, full-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 Source: Job Bank OverviewLanguagesEnglishEducation Bachelor's degreeExperience5 years or moreOn siteWork must be completed at the physical location. There is no option to work remotely.Work setting Hotel, motel, resortRanks of chefs Pastry chefResponsibilitiesTasks 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