Chef Tournant, Pastry

**THE ORGANIZATION**: At Events East Group, we proudly manage and operate the Halifax Convention Centre, Scotiabank Centre and Scotiabank Centre Box Office. Our people and our community make us the favoured event destination for our guests. Whether we're attracting large delegations or hosting an elite group of athletes for an international competition, we are a catalyst for new opportunities and connections between Nova Scotia and the world. Designed to meet the needs of multiple events, Nova Scotia's Halifax Convention Centre offers over 120,000 square feet of flexible event space in the heart of downtown. The Halifax Convention Centre is part of the Nova Centre, a million-square-foot, mixed-use development that includes a hotel, office towers, and retail space. It is the largest integrated development project in the province's history. **THE POSITION**: The Chef Tournant will report to the Pastry Chef and assist in the day-to-day leadership of the pastry and baking commis team. Main responsibilities for this role are to assist in aspects of 'mise en place' preparation among all culinary stations (i.e., pastry, hot kitchen, and cold kitchen as required) including high quality menu production, presentation, safety, and resource efficiencies. This position should expect to be rotated to different areas in the kitchen with little notice to ensure business demands are met. The incumbent must be able to work independently while contributing to a greater team and enjoy the challenge of excelling under pressure and meeting tight deadlines. **THE DUTIES AND RESPONSIBILITIES**: - Produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. - Ensure the Health and Safety and Food-safe guidelines are followed, and any deficiencies are reported. - Stay current on all menu items, their recipes, methods of production and presentation standards. - Strictly adhere to all recipes, methods, and instructions from the Pastry Chef. - Maintain an organized and efficient flow of production, while being flexible to changes as per event needs. - Facilitate the onboarding, training, and development of team members. - Be the first point-of-contact for employee concerns and escalate to the Pastry Chef as needed. - Ensure effective communication between staff by maintaining a secure and friendly working environment. - Carry out any other duties as required by management. **THE PERKS AND BENEFITS**: - Sick days - Uniforms and PPE provided - Employee and Family Assistance Program (EFAP) available through Telus Health - Discounts - Free counselling services - Resources available for personal life needs - Medical & Dental benefits through Medavie BlueCross - 13 paid holidays or Time in Lieu for working on the holiday - Paid bereavement leave - Discounted transit bus pass through SmartTrip - Discounted gym membership at Goodlife Fitness **THE QUALIFICATIONS**: - Red Seal certification or 6+ years of experience in large volume professional baking/pastry. - Red Seal certification in Baking through a recognized interprovincial agency or international equivalence is an asset. - 2+ years of culinary supervisor experience. - 4+ years of experience processing menus servicing upwards of 200 event guests. - Must have experience in all areas of Pastry and Bakery production, including working knowledge of laminated doughs and up-too-date familiarity of current pastry trends. - Ability to communicate effectively in English, written and oral. - Must be available to work varying shifts, including mornings, days, evening, weekends, holidays, and "on call" as required. We thank all applicants for their interest, however only those selected for an interview will be contacted. During the recruitment process, applicants have the right to request an accommodation. Any applicant invited to participate in testing or an interview and who requires an accommodation should discuss their needs, in confidence, with the Recruiter when selected.