Pastry Chef (Winter 2026-2027)

Mike Wiegele Helicopter Skiing•Area B (Thompson Headwaters), BC

1d•Onsite

About The Position

The Pastry Chef will prepare, present, store, and oversee the production of all baked goods and desserts in the Main Lodge Kitchen. Must work in compliance with all health and safety regulations by ensuring adherence to sanitary and safe food handling guidelines.

Requirements

Food Safe Certification and WHMIS (Workplace Hazardous Materials Information System) required.
Two to three years’ experience in a similar position.
Previous supervisory experience.
Must be able to frequently bend and kneel, lift moderate weight, and work on feet for an extended period.
Ability to communicate effectively.
Ability to work independently and as part of a team.
Be willing to work a variety of day, evening, and weekend shifts.
Attributes include an energetic personality, punctuality, and good grooming standards.
Must be able to transport up to 50 pounds on occasion, and up to 35 pounds regularly.
Manual dexterity is required to use knives and kitchen appliances.

Nice To Haves

University or College Diploma in a Culinary field preferred.
Certified Chef designation preferred.

Responsibilities

Provide guests with the highest quality of food and service.
Maintain a high standard of cleanliness of pastry work area and equipment.
Take charge of pastry requirements.
Provide 3 dessert buffets per week.
Provide 5 plated desserts, breads, cakes, cookies, truffles, ice cream, petite fours, special diet requests, muffins, and Danishes (biweekly menu).
Prepare Bavarian House desserts (special) for 5 to 15 persons.
Support Albreda Lodge by creating a menu (including recipes and visual aids) with 7 basic plated desserts plus ice cream & sorbet.
Assist with training the Albreda Lodge Employee(s) to perfect the desserts on the Albreda menu.
Support bread baking position (sandwich breads, pretzel buns, cookies for Saddle Mountain Restaurant and Albreda Lodge).
Follow all health and safety regulations and control all waste.
Participates in the training and development of employees and provides input for performance appraisals and disciplinary action.
Communicate all problems and / or ideas to your supervisor.
Be professional in everything you say and do.
Perform all duties and responsibilities in a timely and effective manner within company policies.
All staff are expected to be team oriented and maintain confidentiality of all information gained while working with the company.