Pastry Chef
About The Position
Our Pastry Chef is an integral part of the culinary brigade at Stanley’s Bar & Grill and Stanley Park Pavilion. They are responsible for the execution of high-quality dishes during regular service and decadent desserts & pastries for our banquet events. This position focuses on line cooking, ensuring consistency, speed, and precision in a fast-paced, guest-driven environment; but has an added element of being the backbone of our team's execution of desserts and pastries. The ideal candidate is a dependable, enthusiastic professional with strong culinary fundamentals and a positive team-first attitude. They thrive under pressure, take pride in their station, and contribute to a collaborative kitchen culture.
Requirements
- 2+ years of experience in a fast-paced, high-volume restaurant environment.
- Previous baking & pastry experience required
- Strong understanding of line cook responsibilities, kitchen flow, and ticket management.
- Food Safe Level 1 certification or ability to obtain upon hiring.
- Excellent knife skills and working knowledge of culinary techniques.
- Ability to remain calm and organized under pressure while maintaining attention to detail.
- Willingness to learn, take direction, and support the broader team.
Responsibilities
- Prepare and cook menu items to restaurant standards during breakfast, lunch, and dinner service.
- Maintain high levels of consistency, presentation, and food quality across all dishes.
- Manage mise en place with accuracy and foresight to support service readiness.
- Execute station responsibilities efficiently and adapt quickly to changes or special requests.
- Follow standardized recipes and portion controls to minimize waste and maximize consistency.
- Work closely with the Sous Chef, Chef de Partie, and fellow cooks to ensure smooth kitchen operations.
- Communicate effectively with front-of-house and kitchen teams during service.
- Demonstrate a respectful and team-oriented attitude at all times.
- Contribute to a positive kitchen culture through reliability and mutual support.
- Comply with all food safety, sanitation, and health regulations.
- Maintain a clean, organized, and sanitary workstation throughout service.
- Follow all labeling, storage, and temperature control protocols.
- Immediately report any equipment or safety concerns to the Sous Chef.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
