Baker/pastry Chef

**Baker/Pastry Chef**:
**Primary Purpose**: This position plays a lead role in the Bakeshop production contributing to the innovation and development of menu items ensuring efficient production throughout Culinary Services in the areas of residential dining, retail, catering and special events. As well directs and supervises junior cooks in following procedures in the areas of food production, quality assurance, safe food handling, workplace safety, cleaning standards, and workplace policy.

**Nature of Work**: Reporting directly to the Executive Chef/Manager and Sous Chef the Baker/Pastry Chef is primarily involved in the Bakeshop. This position demonstrates a hands-on approach to working in production and follows set guidelines as well as creates new and innovative baked goods and pastry items including presentation of buffet, catering, retail and plated menus.

**Typical Duties or Accountabilities**:

- Production of sweet and savory baking including but not limited to breads, desserts, and pastries supplying the Marquis Culinary Centre, Retail Outlets, Catering and Events.
- On a daily basis, ensures a full scope of the bakeshop to proactively identify and solve challenges and make corrective actions.
- Ensures catering contracts are fulfilled to the standards and food specifications as outlined in the menus, recipes and/or food specification manuals
- Ensures quality control and assurance in regards to food production
- Assist in maintaining proper rotation of stock, fridges and storage areas to minimize waste
- Assists in providing staff support in employee supervision, training and development ensuring efficient operations, an engaged and accountable team, as well as fosters a positive work environment.
- Oversees and provides leadership to junior cooks and assigns work as needed
- Assists in ensures internal policies and procedures are adhered to
- Works cooperatively with other kitchen leaders and staff to ensure efficient operations, best kitchen practices and customer service standards are met
- Assist in ensuring best practices in regards to Food Safety and Occupational Health and Safety
- Ensures junior staff uphold a high level of sanitation and cleanliness and as well that all work areas and equipment is properly maintained
- Ensures the proper use and maintenance of kitchen equipment
- Maintain effective and factual communication with kitchen team as well as internal and external stakeholders
- Maintain a positive and continuous improvement approach to ensuring best kitchen practices and team growth
- Maintains knowledge of industry trends in the world of pastry and baking
- Other duties as assigned

**Qualifications**

**Education**: Completion of a recognized culinary program is an asset. Preference may be given to those possessing a Baker Red Seal Journeyman Certificate or a recognized qualification. An equivalent combination of education and experience may be considered.

**Licenses**:
A Food Safe Certificate is required.

Must be WHMIS certified.

**Experience**: Minimum three years’ baking or pastry experience in food production within a high-volume full service multi-unit operation as well as a proven track record of maintaining high standards of productivity and efficiency in the culinary field are required. Experience as in a supervisory capacity in a full-scale food service operation.

An equivalent combination of education and experience may be considered.

**Skills**:

- Ability to communicate effectively, delegate tasks and organize junior cooks and work area.
- Ability to focus on cooking tasks in a high paced environment with changing priorities.
- Follow production scheduling, recipes, and specifications to ensure procedures and standards of food quality are met.
- Ability to be creative with food and menu items and excel in food presentation
- Must possess strong hands-on culinary skill and knowledge related to scratch bakery production and pastry arts
- Ability to work for long period of time in a faced paced and physical kitchen environment.
- Ability to multitask
- Ability to problem solve
- Ability to perform moderate to heavy lifting
- Exceptional work ethic. Flexible, positive, and energetic with the ability to work under pressure.
- Detail-oriented with a demonstrated ability organize work, delegate duties, set priorities for self and others with changing business demands
- Ability to enforce standards of performance and adherence to workplace policies and practices.
- Ability to work independently and collaboratively as a team member.

**Department**: Culinary Services
**Status**: Term 1 year with the possibility of extension or becoming permanent
**Employment Group**: CUPE 1975
**Full Time Equivalent (FTE)**: 1.0
**Salary**: The salary range, based on 1.0 FTE, is $20.38 - 23.75 per hour. The starting salary will be commensurate with education and experience.
**Salary Family (if applicable)**:Ancillary Services
**Salary Phase/Band**:Phase 2
**Posted Date**: 1/24/20