Pastry Chef

The Position

The Pastry Chef is a hands-on leader responsible for overseeing daily pastry production across multiple outlets, including restaurants, suites, clubs, concessions, banquets, and special events. This role actively supports production while leading, coaching, and developing the Pastry Sous Chef and pastry team. 

The successful candidate will ensure consistent quality, presentation, food safety, and efficient execution of all pastry operations. They will contribute to menu development, recipe testing, product innovation, and the implementation of standardized recipes and production processes. A strong understanding of inventory management, ordering, waste control, food costs, and labour costs is essential to driving operational success. 

Job Responsibilities

• • Lead and support daily pastry production across restaurants, suites, premium hospitality spaces, banquets, and special events. 
  • Prepare and oversee the production of desserts, pastries, cakes, breads, ice cream, chocolates, and specialty baked goods. 
  • Ensure all products meet quality, presentation, and consistency standards. 
  • Assist with menu development, recipe creation, and seasonal features. 
  • Lead, coach, and support the pastry team. 
  • Schedule, delegate, and oversee daily production activities. 
  • Maintain proper inventory levels and assist with ordering and receiving products. 
  • Monitor food costs, labour costs, waste, and inventory usage. 
  • Ensure proper storage, handling, labeling, and rotation of food products. 
  • Maintain high standards of food safety, sanitation, and workplace safety. 
  • Support culinary operations for games, concerts, banquets, private events, and other large-scale functions. 
  • Work closely with the Executive Chef, culinary leadership team, and other departments to ensure successful execution of events and service. 
  • Assist in recruiting, training, developing, and mentoring pastry team members. 
  • Lead by example and foster a positive, professional, and team-focused work environment. 
  • Actively participate in safety programs and follow company policies and procedures. 
  • Assist in all areas of the kitchen, as required. 
  • Perform other duties as assigned. 

The Individual

The ideal candidate will have the following background:

• • Minimum 1–2 years of progressive pastry experience in a high-volume restaurant, hotel, commissary, catering, stadium, arena, or large-scale event environment. 
  • A Pastry Arts Diploma or equivalent formal culinary education is required. Candidates with a combination of relevant training and industry experience may also be considered. 
  • Minimum 5 years of supervisory or management experience preferred. 
  • Proven experience managing and developing a team of 5+ employees. 
  • Strong foundation in classical and contemporary pastry techniques. 
  • Experience producing high-quality pastry products in large volumes while maintaining consistency and presentation. 
  • Ability to lead, motivate, coach, educate, and develop hourly team members. 
  • Strong communication skills with the ability to understand, follow, and delegate written and verbal instructions. 
  • Excellent organization and time-management skills, with the ability to prioritize multiple production deadlines. 
  • Strong attention to detail and commitment to quality. 
  • Comfortable working in a fast-paced, high-pressure environment with changing priorities and demanding event schedules. 
  • Strong understanding of food, labour, inventory, ordering, waste, and recipe costing. 
  • Experience with recipe standardization, production systems, and process improvement. 
  • Ability to maintain consistent standards across multiple outlets and service styles. 
  • Strong understanding of food safety, sanitation, allergen awareness, and safe food-handling procedures. 
  • Reliable and punctual attendance with a strong commitment to the team. 
  • Professional, positive, and solutions-focused approach to leadership. 
  • Ability to remain calm, organized, and emotionally aware under pressure. 
  • Computer skills (Word, Excel, Outlook, etc.); 
  • Ability to analyze and interpret financial information related to food, menu and labor costing; 

This position will remain open until suitable candidates are found.

CSEC is an equal opportunity employer. We do not discriminate based on age, ethnicity, gender, nationality, religious belief, or sexual orientation.