Baker/Pastry Chef, Whitemud

 

 

We are currently recruiting a full-time Baker/Pastry Chef for a six to twelve month contract at our Whitemud location.
Primary hours are between 6:30 am to 3:00 pm, 7 days per week.

Position Summary:

The Baker/Pastry Chef will prepare, present, store, and oversee the production of all baked goods and desserts while adhering to the standardized menu, including, but not limited to, cakes, chocolates, pies, tarts, cookies, soufflés, truffles, breads, buns, baguettes, muffins, etc., as determined by the Executive/Head Chef, and in compliance with all health and safety regulations by ensuring adherence to sanitary and safe hood handling guidelines at all times. The Baker/Pastry Chef directs the work of line cooks working within their area; ensuring that all employees follow the Lifestyle Options standards and health and safety regulations.

Responsibilities and Duties:

  • Prepare, present, store, and oversee the production of all baked goods and desserts of Lifestyle Options menus, including, but not limited to, cakes, chocolates, pies, tarts, cookies, soufflés, truffles, breads, buns, baguettes, muffins, etc.
  • Direct, coach and provide leadership to all the Line Cooks, Prep Cooks, and Dishwashers of the kitchen, directly ensuring the training and development of staff, providing input for performance, to the Head Chef.
  • Follow any and all recipes as they apply to any food products that you prepare, as determined by the Executive/Head Chef.
  • Ensure the proper use of scales and measurements in all recipes, portioning, and food production by both yourself and the staff under your direct supervision.
  • Ensure consistent food preparation and the highest caliber of food presentation, taking advantage of all opportunities to improve upon both.
  • Maintain product consistency by regularly conducting inspections of portions, and the appearance of food items.
  • Ensure cleanliness and hygiene is maintained in the various kitchen areas including refrigerators and storerooms and that food products are rotated to ensure high standards of freshness. Ensure refrigerators and storerooms are organized and maintained in the various kitchen areas on a daily basis and that all food products are stored in accordance with provincial regulations.
  • Aid in the transportation of all food products, to be sure it is arranged and presented up to the standards set by the Executive/Head Chef.
  • Provide ongoing input to the Executive/Head Chef for creating, developing, and recommending recipes and menus.
  • Aid the Head Chef in ordering and inventory of food products for the preparation and operation of an efficiently run kitchen.
  • Conduct yourself as the Head Chef would in his/her absence and in accordance with his/her values and positive motivation tools.
  • Ensure food is stored in appropriate containers and labelled; minimizing waste and maximizing quality.
  • Aid in maintaining department objectives and to ensure they are met and exceeded.
  • Practice positive strategies to motivate staff, encourage self-esteem and efficiency.
  • Help to raise the standards within the department and bring new concepts forth.
  • Strive to advance your knowledge, skills and abilities and consistently share these with others.
  • Strive to uphold a safe working environment and be Health and Safety conscious and actively involved in maintaining and improving a safe work environment. Ensuring maintenance requests, incident reports and incident investigations are submitted.
  • Advise the Head Chef of opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising our guests’ satisfaction.
  • Promote professional work habits, encourage staff to act with integrity and recognize this trait in others and reward them appropriately.
  • Ensure daily menu specials are cost effective and are of high standards in quality and presentation.
  • Coordinate breaks for employees under the guidance of the Head Chef, as business dictates.
  • Attend pre-shift meetings with the Executive/Head Chef to review all information pertinent to the day’s business.
  • Inspect grooming and attire of staff; rectify any deficiencies.
  • Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.
  • Attend designated meetings, events, menu and wine tasting.
  • Adhere to all Lifestyle Options. Guidelines, Policies, Rules and Regulations.
  • Adhere to all regulations including blood borne pathogens, infection control, use of hazardous materials and fire safety.
  • Report any infraction in the food services department policies and procedures.
  • Perform other related duties as required.

Qualifications and Skills:

  • High School Diploma or equivalent required.
  • Minimum of (5) years’ combined experience in the Food Service industry.
  • Minimum of (3) years’ experience as a Pastry Chef.
  • Culinary Education Trade Papers, Red Seal or Equivalent required.
  • Certifications as required to comply with provincial regulations.
  • Food and Beverage culinary management experience with demonstrated leadership.
  • Background in banquets, fine dining, and line cooking.
  • Minimum of 18 years of age to handle alcoholic beverages.
  • Food Safe Certification.
  • Understanding of restaurant operational procedures.
  • Demonstrated knowledge of food service and catering trends, quality, production, sanitation, food cost controls, preparation and presentation required.
  • Knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling required.
  • Superior time management skills, multitasking skills, and the ability to prioritize tasks with minimal supervision.
  • Highly flexible, with solid communication and interpersonal skills that allow one to work effectively in a diverse working environment.
  • Ability to acquire and maintain relationships e.g., associates, customers, vendors.
  • Knowledge of Health and Safety regulations pertaining to the restaurant industry.
  • Extensive knowledge of food handling and sanitation standards.
  • Ability to effectively aid in the management of labour productivity.
  • Must be free of diseases that may be transmitted in the performance of job responsibilities.
  • Strong work ethic, positive team attitude and ability to take constructive feedback.
  • Self-motivated, with a positive attitude and a consistent display of professionalism.
  • Ability to provide legible communication.
  • Ability to compute basic mathematical calculations.
  • Effective decision making, problem solving and leadership skills.
  • Innovative, detail oriented, and quality conscious.
  • Strongly demonstrated creativity in all areas relating to food.
  • Highly effective teamwork skills.
  • Ability to exert physical effort in transporting equipment and wares.
  • Ability to endure abundant physical movements in carrying out job duties.

 Working Conditions:

  • Interacts with residents, employees, management and the public at large.
  • Required to be on feet/standing for the duration of their shift.
  • Manual dexterity required.
  • Overtime as required.
  • Travel may be required.
  • Ability to lift 50 lbs required.