CORE FOCUS & ESSENTIAL RESPONSIBILITIES
Qualified candidates must be able to satisfactorily complete the following responsibilities. Other duties may be assigned.
- Introduce special pastries and test new items.
- Ensure a variety of menu items offering local and seasonal specialties.
- Supervise and expedite all pastry and bakery items in accordance with standards of quality, quantity control, taste and presentation as established by the Executive Chef.
- Responsible for the scheduling of team members according to forecasted weekly.
- Supervise the training and cross-training of all pastry and bakery team members for all phases of pastry preparation according to standard job descriptions.
- Supervise the assignments of specific duties on a daily basis.
- Hire and evaluate all assigned team members.
- Create and maintain a sound working relationship with all team members.
- Review events function sheets on a daily basis in-order to ensure adequate preparation of pastry items.
- Ensure that all recipes are reviewed regularly to provide maximum profitability.
- Review all pertinent food and beverage requisitions, inter-kitchen transfers and production quantities, and verify all special food requests with the Executive Chef.
- Assist the restaurant in meeting the financial targets while achieving the food quality and service objectives. If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Pastry Chef responsibility to help the Executive Chef
- Prevent the spoilage and contamination of foods by enforcing proper sanitation practices and ensuring compliance with policy and health regulations.
- Inspect delivery of food to ensure the highest level of quality.
- Make menu recommendations to the Executive Chef for future menu development, holidays, special events and promotions.
- ESSENTIAL QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Ability to satisfactorily communicate in verbal and written English with guests, leadership, and co-workers to their understanding.
REQUIRED EDUCATION and/or EXPERIENCE
Culinary Arts or hospitality management certification required, college education preferred. Food Handlers Certificate required. Minimum 5 years baking experience required, 2 years of which should be in a supervisory role. Additional certifications preferred.
LANGUAGE, MATHEMATICAL, and REASONING ABILITIES
Candidate must meet the following cognitive abilities:
PHYSICAL DEMANDS / WORK ENVIRONMENT
The physical demands described here are representative of those that must be met to successfully perform the essential functions of this job. The performance of this position may occasionally require exposure to the manufacturing areas where under certain areas require the use of personal protective equipment such as safety glasses with side shields and mandatory hearing protection. Primary environment: ambient room temperatures, lighting and traditional equipment as found in a typical kitchen environment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Sit, walk, and stand continuously.
- Lift / carry 25lbs (frequently) and 50lbs (occasionally)
- Bend, squat, crawl, and reach above shoulder level.
- Use dominant hand coordination for simple grasping, pushing/pulling, and fine manipulation.
- May be exposed to extreme temperatures, dust, dampness, height, and moving machinery.
- Prioritize and organize work assignments, have timely follow up and execution.
- Have superb time management skills.
- Maintain complete knowledge of all hotel services/features and hours of operation.
- Other language, mathematical, and reasoning abilities as outlined below.
- Ability to comply with physical demands as outlined below.
- Knowledge and understanding of Atelier & Ace Culture & initiatives
- Technologically sound with Microsoft Office applications.
- Ability to compute basic mathematical calculations.
- Must be able to maintain a flexible work schedule.
Job Types: Full-time, Permanent
Job Types: Full-time, Permanent, Casual
Pay: $55,000.00-$62,000.00 per year
Ability to commute/relocate:
- Toronto, ON M4X 1K2: reliably commute or plan to relocate before starting work (required)
Experience:
- Baking: 10 years (required)
- Bakers & Confectioners: 10 years (required)
Work Location: In person
Expected start date: 2026-05-04
