Jr. Sous Chef - Pastry

As Junior Sous Chef – Pastry, you’ll support the Pastry Chef and Executive Chef in leading our pastry program across all hotel outlets—from à la carte desserts and banquet buffets to custom cakes and special event menus. This is a unique opportunity to contribute your artistic flair, sharpen your leadership skills, and grow in a dynamic, high-end hotel kitchen. In the role of Jr. Sous chef, you will:

• Be a Pastry Leader – Assist in overseeing day-to-day pastry operations, including production for restaurants, banquets, in-room dining, and events. Ensure consistency in taste, quality, portioning, and presentation across all baked goods and desserts. Support and lead the pastry team in the absence of the Pastry Sous Chef.
• Be a Mentor – Train and support junior pastry cooks, students, and prep staff. Coach on techniques such as lamination, tempering, sugar work, and decorative plating. Create a culture of pride, professionalism, and creativity within the pastry team.
• Be Operationally Savvy – Help manage prep schedules, par levels, and inventory for pastry items. Monitor production efficiency, reduce waste, and assist with costing and ordering. Maintain cleanliness and food safety in all pastry workspaces.
• Be a Quality & Safety Champion – Uphold impeccable standards of food safety, cleanliness, and allergen control within the pastry kitchen. Ensure all storage, handling, and sanitation procedures meet or exceed provincial regulations.

Job Requirements

• Minimum 3–5 years of progressive pastry experience, including at least 1 year in a lead or supervisory role
• Strong background in pastry techniques, including baking, dessert plating, chocolate work, and viennoiserie
• Experience in a hotel or high-volume environment preferred
• Valid Food Handler’s Certificate required
• Diploma or certification in Baking & Pastry Arts from a recognized institution preferred
• Demonstrated ability to guide and motivate pastry team members
• Excellent attention to detail and creative presentation skills
• Strong communication skills in English
• Physically capable of early morning shifts and long hours (lifting up to 50 lbs, standing for extended periods)
• Must be able to work flexible shifts, including early mornings, weekends, and holidays

Additional Job Duties

• Assist in supervising daily pastry and bakery production for all hotel outlets, including restaurant service, banquets, in-room dining, and special events
• Ensure all baked goods, desserts, and confections meet quality, consistency, and presentation standards
• Lead pastry production shifts in the absence of the Pastry Sous Chef and take ownership of assigned tasks and timelines
• Train and mentor junior pastry cooks, students, and apprentices on key techniques including chocolate work, sugar artistry, laminated doughs, and fine plated desserts
• Assist in the creation and testing of new dessert recipes, seasonal features, and banquet offerings in collaboration with the Pastry Sous Chef and Executive Chef
• Oversee daily mise en place and ensure all stations are organized, stocked, and operating efficiently
• Maintain a clean, sanitized, and organized pastry kitchen in accordance with food safety and public health regulations
• Monitor product freshness, portion control, and waste reduction throughout production and service
• Ensure proper handling, labeling, and storage of all perishable and non-perishable pastry items
• Collaborate with the banquet and restaurant teams to fulfill special dietary or custom dessert requests
• Participate in food tastings, chef’s tables, and guest experience activations as needed
• Stay current with pastry trends and techniques and share knowledge with the team
• Step into leadership roles as required during high-volume periods or in the absence of the Pastry Sous Chef
• Other duties as assigned