Bake/Pastry Chef

Position: Pastry Chef – hiring for January/February 2024!

We will be postponing our Postmark Hotel opening to early 2024, and we promise it will be worth the wait. We are meticulous by nature and we want to make sure everything is perfect for our guests and our team members. Thank you for being patient with us and we can’t wait to start interviewing candidates in January.

The Role at a Glance: This position plays a key role within our hotels. The Pastry Chef is accountable for the overall success of the daily pastry & baking offering at our outlets within the Hotel. Ongoing day-to-day operation of preparing quality pastries for all areas; leading a team of pastry cooks and responsible for all pastry food preparation areas. In collaboration with the Executive Chef, Banquet Chef and General Manager, will help lead and manage the execution of all the culinary vision for the Hotel. The ideal candidate is passionate and creative with culinary presentation skills and is in tune with current trends.

Your Day To Day Duties:

• Oversee the day-to-day leadership of the Pastry and Baking kitchen teams, driving a culture of performance and high engagement through recognition, training and coaching utilizing a professional positive management approach.
• Previous culinary experience in pastry and baking and implementing SOP’s and checklists.
• While the position reports directly to the Executive Chef, there is a strong working relationship with the Banquet Chef and General Manager.
• Develop, train, communicate and reinforce the service vision and standards to team members and coach them in supporting the execution of the vision.
• Strong financial acumen, including managing food & labour costs and controls, menu costing and productivity controls.
• Interact with guests to obtain feedback on food quality, presentation, and service levels. Ensure that all reviews both positive and negative are addressed and followed up on.
• Facilitate regular team meetings to discuss goals, address concerns and communicate information pertaining to the Hotel’s operation.
• Recruit, hire, train, mentor and lead culinary team members with a focus on growth and development.
• Ensure the purchasing of all required items for the culinary banquets and events is taken care of and that costs are managed accordingly.
• Purchase, manage and oversee all event inventory and processes.
• Develop, cost and implement menus, training programs and SOP’s for the Kitchen team.
• Conduct timely analysis of food & beverage pricing to ensure competitiveness in the market and capitalize on revenue opportunities.
• Ensure all Kitchen team members maintain their required food handling and sanitation certifications.
• Actively involved in the menu development and maintaining updated and accurate costing of all dishes prepared and sold in the F&B operation.
• Ensure compliance with all food handling and sanitation standards are consistently maintained and exceed government standards.
• Identify and resolve all guest concerns/complaints to ensure the brand promise delivered; coach and empower team members to do the same.
• Understand and comply with all health and safety rules, regulations, and laws. Report unsafe acts or hazardous conditions ensure department equipment is maintained and operated in a safe manner.
• Act as a health and safety leader in the property, report all workplace incidents/accidents or near misses, wearing all Personal Protective Equipment required, and participation in fire safety plan.
• Liaise with all supporting departments to ensure a seamless experience for our guests, ensuring our vision of passionate people creating exceptional experiences is at the forefront of every interaction.
• Supervision of weekly payroll administration.
• Attend meetings and training as required.
• Comply with all Archive standards, policies and procedures at all times.
• Perform other tasks and responsibilities as requested by the Executive Chef - General Manager.

You have:

• 3-5 years’ experience as a pastry chef within a full-service hotel environment.

• University or College diploma in a culinary or hospitality field (preferred).
• A passion and dedication to the art of cooking.
• Previous experience overseeing multiple restaurants and events considered an asset.
• A hands-on approach to training and a leadership style committed to developing and motivating the culinary team to attain a superior level of guest service.
• Proven experience in menu and service design.

• Experience working in unionized environment (an asset).
• Strong computer skills, with knowledge of Microsoft Office and Hotel Property Management Systems is essential.
• Proven time management skills and are organized and results orientated and are able to work under pressure.
• Proven experience motivating and inspiring a team to achieve strong performance results.
• Demonstrates strong leadership, team, communication, and coaching skills.
• Strong problem solving and creative thinking skills.
• The ability to thrive in a fast-paced environment-maintaining composure and objectivity with guests and team members.

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