Pastry Cook

The Pastry Cook position focuses on culinary specialties in preparing and producing all pastry, baking and dessert operations for Sparkling Hill Resort. The “_Patisserie” _is responsible for all baked goods, breads, desserts, and fine pastries. He/She will develop dessert recipes including menu design for this section of a large commercial Kitchen. All desserts/bakery must be made fresh when needed, and must be of top quality.

Pastry Chef will be responsible for deciding the dessert menu, including meeting with other Chefs and reporting to the Executive Chef on the whole menu dessert design that will complement the appetizers, entrees, allowing for good food and flavor pairing, etc.

This position reports to the Executive Chef and communication to the Executive Chef, and Sous Chef(s) must be respectful and professional at all times.

**Perks & Benefits**:
Sparkling Hill team members get to enjoy a variety of perks & benefits which we provide as a thank you for hard work and dedication. Perks and benefits include:

- Deeply discounted room rates available to team members
- Discounts on gift shop retail, food and spa treatments
- Extended health benefits
- Monthly gas cards
- Career growth opportunities in the form of promotions and department transfers to expand your knowledge and exposure to the industry

**Duties**:

- Prepare and produce all pastry, dessert and sweet related dishes together with bakery items for the restaurant menus and for banqueting (including plated service, wine/food pairing, etc.) ensuring items are of consistently high standard.
- Actively participates in menu planning and introduction of new recipes, products etc. that meet Sparkling Hill’s high standard.
- Lead, motivate and manage team members, providing them with opportunities for training and development.
- Plans, coordinates and supervises the work activity of assigned support ensuring proper staffing and consistent quality in the preparation of bakery/pastry foods.
- Organize the activities on this side of the Kitchen providing guidance, work assignments and support to the team in their daily work.
- Determines production, personnel requirements, and ensures accuracy, quality and consistency of foods.
- Maintain a high standard of service at all times. Ensure that all Health and Safety legislation and guidelines are implemented, adhered to and reviewed regularly, in respect of kitchen production, machinery, equipment, employees and hygiene.
- The Pastry Chef is directly responsible together with the Executive Chef, to ensure all his/her personnel are fully aware of company standards concerning food production, food presentation, and food handling. Performs administrative activities including the preparation of menus and recipes.
- Ensure the dishes are served at the correct time, portion, size, quality and temperature.
- Responsible for the receipt and safe storage of deliveries, including goods and produce and ordering stock of all Pastry and Bakery items.
- Maintains control or assists in the assigned budget areas of food, supply and labor costs, taking corrective action as need to meet budget expectations.

**Skills, Attributes, and Qualifications**:

- Plan and execute dessert/baking culinary preparations for all outlets at Sparkling Hill Wellness Hotel, including the PeakFine Restaurant, Barrique & Java, Gernot’s Private Lounge, Cleanse Studio, Banquets and Events (incl. VIP guests, etc.)
- Assist in planning daily menus, estimate food requirements and ensure food meets the highest quality standards.
- Supervise work completed by apprentice cooks. Assist in the ongoing training of apprentice cooks.
- Must have a wide knowledge base and experience in European hotel style cuisine.
- Excellent interpersonal skills and the ability to lead a diverse group of professionals and trainees.
- Creative, innovative and self motivated individual with strong commitment to team work and Guest Service.
- Pastry Chefs can often be expected to start in the early mornings, ensuring the same day freshness and best flavor.

**Education, Credentials & Experience**
- Must have good working knowledge of International Pastries and a complete education as a Pastry Chef Certification. (i.e Bachelors Degree in Pastry Arts).
- Minimum of (5) years of practical experience in Pastry Production, or a Pastry Kitchen in a hotel or restaurant, preferably focusing on European style and desserts/baking.
- Preferably, experience in managing and participating in the operation of a large scale bakery or pastry production in a Hotel/Resort environment.

**Job Types**: Full-time, Part-time, Permanent

**Benefits**:

- Dental care
- Disability insurance
- Discounted or free food
- Extended health care
- Flexible schedule
- Life insurance
- Paid time off
- Store discount
- Vision care

Schedule:

- Day shift
- Evening shift

Supplemental pay types:

- Tips

Ability to commute/relocate:

- Vancouver, BC: reliably commute or plan to relocate before starting