Executive Pastry Chef

The Granite Club is looking for a full time Executive Pastry Chef provides vision and leads the Pastry Department with the Club culinary operation in delivering exceptional culinary experiences through innovative and high-quality breads, pastry and dessert offerings. This role is responsible for the creation, execution, and presentation of all baked goods and desserts across the Club's outlets and events, while maintaining the highest standards of excellence, creativity, and Member experience  The Executive Pastry Chef oversees the pastry team, ensuring eye for artistry and a commitment to consistent training, development, and exceptional performance aligned with the Club's values and Granite Gold service standards.
What's in it For You?

Collaborative & Engaging Work Environment: Join a culture that values innovation, teamwork, and continuous improvement.
Exclusive Perks: Enjoy discounted memberships at GoodLife Fitness, as well as preferred rates on auto and home insurance.
Vibrant Employee Events: Participate in a variety of inclusive and exciting events that celebrate our culture.
On-Site Culinary Experience: Access to healthy, delicious meals daily at our Employee Cafeteria.
Convenient Indoor Parking: Complimentary indoor parking to make your commute easier.
Competitive Total Rewards Package
Comprehensive Health & Dental Benefits: Flexible coverage options with a Health Care Spending Account (HCSA) to suit your individual and family needs.

Primary Responsibilities
Technical Excellence and Culinary Innovation

Conceptualise, design and develop seasonal dessert menus and bespoke pastry offerings for all outlets and events, reflecting current culinary trends and Member preferences.
Champion creativity and experimentation, introducing new techniques, flavour profiles, and presentation styles that surprise and delight.
Lead recipe development, testing, and standardization to ensure consistency and excellence.
Oversee daily pastry production, ensuring quality, presentation, and food safety standards are met.
Maintain inventory and ordering systems for pastry ingredients and supplies, ensuring optimal stock levels and minimizing waste.
Ensure all pastry items are correctly garnished, portioned, and artfully plated with precision and artistry.
Collaborate with Executive Chef and Sous Chefs to align pastry offerings with overall culinary vision.
Maintain cost control measures for food and labor within the pastry department.
Stay at the forefront of pastry arts trends, techniques, and innovations through continuous learning and industry engagement.

Leadership / Communication

Lead, mentor, coach and inspire the pastry team, fostering a culture of excellence, creativity, and collaboration.
Conduct daily briefings and handovers with pastry team to ensure smooth operations.
Deputize in the absence of the Executive Chef for pastry-related matters.
Promote team spirit and lead by example in professionalism, work ethics, and collaboration to deliver Member experience.
Provide ongoing training and development for pastry staff, ensuring skill growth and career progression.
Communicate effectively with front-of-house managers and banquet teams to ensure seamless service and special arrangements.
Attend departmental meetings and contribute to menu planning and Club-wide culinary initiatives.

Training / HR Development

Conduct annual performance reviews for pastry team members.
Support staff development through coaching, mentoring, and training opportunities.
Uphold Granite Club policies and procedures, including emergency protocols and HR guidelines.
Respond promptly and courteously to Member inquiries and feedback related to pastry offerings.

Required Qualifications

Minimum 10 years of experience in pastry arts, with at least 5 years in a leadership role in a luxury or high-volume environment.
Canadian Red Seal or international equivalent in Pastry/Baking.
Formal education in Pastry, Bakery, or Chocolate Arts.
Food Handling Certification (an asset).
Proven creativity and expertise in modern and classical pastry techniques, 
Experience with wedding cakes an asset
Strong leadership, communication, and organisational skills
Proficiency in food and labor cost control.
Ability to work under pressure in a fast-paced environment.
Fluent in English (spoken and written).
Proficient in kitchen management software and Microsoft Office Suite.
Availability for all shifts, including evenings, weekends, and holidays.

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