CHEF DE PARTIE - PASTRY

Seasonal Save this job Email Tweet Facebook LinkedIn Compensation: $24.00 to $26.00 per hour Description We are looking for our next great team member to join our Culinary Team at The Josie Hotel. We Are Committed To Providing You With Highly competitive wages — an hourly wage ranging between $24.50 to $26.50, depending on experience An exceptional benefits plan for eligible associates and their family members RRSP matching program for eligible associates Flexible scheduling to support your work-life balance Discounts at Crescent Hotels & Resorts managed properties across North America Discounts at Marriott properties worldwide for you and your family members What You Will Be Doing Each Day As a Chef de Partie - Pastry, you will be responsible for overseeing a the pastry section, assisting with preparation (mise en place), ensuring the quality preparation of all menu items, and properly handling and storing all food products according to standards. You will actively participate in menu development, training junior team members, and maintaining approved food costs while upholding Crescent and Marriott brand standards. Who We’re Looking For Does this sound like you? You actively hold your valid Food Safe Level 1 Certification (or any other level of Food Safe, or its accepted equivalent in British Columbia) You are excited to take the next step in your culinary career and further develop your leadership skills. You have a passion for hospitality and culinary excellence, with a strong commitment to service execution and quality standards. You have strong culinary knowledge, excellent organizational skills, and a thorough understanding of kitchen operations and restaurant service. You lead by example and inspire your team to maintain high standards. At Crescent Hotels & Resorts, we are committed to creating a workplace where associates are respected for their individuality — just like the guests and owners we serve. We foster an environment that promotes open conversations about diversity, equity, and inclusion by training, recruiting, and advancing diverse talent at all levels of our organization. Essential Job Functions Maintain compliance with all departmental and hotel policies and procedures. Establish daily priorities and assign production and preparation tasks. Review daily menus, banquet event orders, and note any changes. Communicate clearly with the kitchen team both verbally and in writing. Take physical inventory of specified food items and supplies. Ensure proper receiving, storage, and security of supplies. Collaborate with Front of House leadership to review equipment needs, banquet support, cleaning projects, and health/safety follow-up. Ensure that each kitchen work area is properly stocked with tools, supplies, and equipment. Ensure menu items are prepared according to recipes, yield guides, and department standards. Maintain quality and attention to detail for all food products. Assist Culinary Leadership with new menu development, recipe testing, and writing. Assist in the training of new hires and maintain an ongoing culinary training program. Ensure team compliance with health and safety regulations, including handling of special dietary and allergy requirements. Comply with attendance rules and be present during meal periods as scheduled. Perform other job-related duties as assigned by leadership, ensuring team compliance with food safety certifications and safe food handling standards. Qualifications Minimum 2-3 years of Cook experience in pastry Motivations Preferred Growth Opportunities: Inspired to perform well by the chance to take on more responsibility Preferred Flexibility: Inspired to perform well when granted the ability to set your own schedule and goals Preferred Financial: Inspired to perform well by monetary reimbursement Preferred Entrepreneurial Spirit: Inspired to perform well by an ability to drive new ventures within the business Experience Required 3 Years Minimum 2-3 years of Cook experience in pastry Save this job Email Tweet Facebook LinkedIn

Oversee the pastry section, ensuring high-quality preparation and storage of all menu items according to brand standards. Lead junior team members, participate in menu development, and maintain food cost and safety compliance.

Requires 2-3 years of professional pastry cook experience and a valid Food Safe Level 1 Certification. Candidates must demonstrate strong organizational skills and a passion for culinary excellence and leadership.

• Health benefits plan • RRSP matching program • Flexible scheduling • Discounts at Crescent Hotels & Resorts • Discounts at Marriott properties

• Salubrité alimentaireSouhaitée
• Gestion des stocksSouhaitée

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Pastry Arts
• Mise En Place
• Menu Development
• Kitchen Operations
• Food Safety
• Inventory Management
• Team Leadership
• Staff Training
• Quality Control
• Cost Management
• Recipe Testing
• Dietary and Allergy Management

• Food & Beverage
• Hospitality
• Management & Leadership

Formation minimale

Diplôme professionnel

Expérience minimale

2+ ans

Postuler avant le

3 sept. 2026

Langue de l’offre

anglais

Heures de travail

40 heures par semaine

Niveau d’expérience

Mid-Senior level