Pastry Chef

PastryChef04012026 / FULL-TIME / Posted 2026-04-01

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Summary of Position:
The Pastry Chef is responsible for overseeing the daily culinary operations of Aura Restaurant + Waterfront Patio, Inn Room Dining, Duo Café Bakery, and banqueting.  The Pastry Chef works with and under the direction of the Head Chef, with a focus on the pastry and dessert program. The Pastry Chef assists in the supervision of the kitchen in the absence of the Head Chef.

Responsibilities:

• Develop, cost and implement items for Duo Café Bakery, seasonal dessert menus for Aura Waterfront Restaurant + Patio, and desserts for banquets, that showcase creativity, technique, while maintaining approachability
• Collaborate with the Head Chef on menu planning, features, and special events
• Commitment to consistency, creativity, and guest satisfaction
• Conducts ordering, inventory and scheduling for the pastry shop
• Train, mentor, and supervise colleagues, fostering a collaborative and positive work environment
• Work together with the Head Chef and other leaders in maintaining proper inventory controls of food, supplies and equipment
• Assist in achieving financial and operational targets both food cost and labour cost control
• Ensure performance management of culinary colleagues is conducted in a timely and consistent manner
• Communicate effectively with all colleagues and leaders
• Ensure all colleagues adhere to Inn at Laurel Point’s Health and Safety Policy and BC Food Safe Standards
• Support all Health, Safety & Wellness requirements and initiatives throughout the hotel
• Operate and maintain equipment in a safe manner
• Comply with all company policies and procedures as outlined
• Attend BEO meetings, pre-con meetings, wedding tastings and any other departmental and interdepartmental meetings as necessary
• Assist in conducting colleague meetings
• Develop kitchen colleagues to their fullest potential in a calm, compassionate and effective manner
• Any other duties deemed necessary to fulfill the role

Job Requirements:

• Proven leadership and managerial skills supporting an environment of colleague growth & development and interdepartmental teamwork
• Strong technical foundation in classical and contemporary pastry, baking, and dessert production
• Creative, with a demonstrated ability to contribute to a refined and seasonal menu program
• Current on pastry trends and active in the furthering of his/her culinary development
• Must have valid Food Safe Certification
• First Aid Level 1, WHMIS and Food Safe Level 2 an asset
• Sound working knowledge of Windows XP, MS office, Excel, and Outlook
• Knowledge of all related kitchen positions
• Understanding of Front of the House operations and functions
• Must be able to lift 30lbs on a regular basis
• Flexible availability for shift work including early mornings and late nights
• Must be fully available to work weekdays, all weekends and all statutory holidays
• Understands the importance of creating a fun and rewarding work environment
• Must be able to embrace the 4 core values of the Inn at Laurel Point: Excellence, Respect, Curiosity and Stewardship

Reports To: Head Chef

Closing Date: Please submit your application as soon as possible as applications are reviewed daily