Pastry Chef

Café Boulud Toronto is seeking a passionate and creative Pastry Chef with a refined eye for flavor, texture, color, and presentation. The ideal candidate is an innovative culinary leader who brings artistry, precision, and professionalism to their craft while demonstrating strong leadership, mentoring abilities, business acumen, and exceptional attention to detail.

The Pastry Chef will oversee all aspects of the pastry department, including production, quality assurance, cost control, employee development, and day-to-day operations. This individual will play a key role in fostering creativity within the department by developing innovative recipes and continuously elevating the team’s technical skills to deliver exceptional products and guest experiences.

This is a full-time, salaried position requiring open availability.

Qualified candidates must possess a minimum of 7 years of management experience in a high-volume dining environment, with extensive knowledge of French pastry production and presentation in both restaurant and banquet settings. The ideal candidate will have a strong understanding of restaurant operations, excellent organizational skills, and the ability to inspire and lead a high-performing team.

Essential Duties & Responsibilities

Operations

• Maintain the standards of excellence established by Chef Daniel Boulud and Café Boulud Toronto
• Oversee all aspects of pastry department operations
• Manage pastry production, including quality assurance, cost control, employee training, and operational execution
• Foster and maintain a positive, collaborative team environment
• Conduct departmental meetings to address food quality, operational initiatives, and team communication
• Ensure all required supplies and inventory levels are properly maintained
• Demonstrate proficiency with restaurant systems and applications such as Craftable
• Uphold the highest standards of cleanliness, organization, and professionalism

Profitability & Cost Control

• Maintain labor costs within budgeted targets and manage overtime effectively
• Control food costs and minimize waste
• Negotiate with suppliers to secure the best pricing and product quality
• Monitor purchasing for maintenance and cleaning supplies
• Review monthly profit and loss statements with management
• Monitor pricing, revenue, and departmental performance on a regular basis

Team Leadership & Development

• Recruit, interview, hire, and onboard pastry team members
• Create and manage staff schedules
• Conduct ongoing training and mentorship to ensure consistency, quality, and guest satisfaction
• Lead regular team meetings to encourage communication and development
• Properly orient and support new employees
• Foster positive employee morale and a culture of accountability and respect
• Address team conflicts professionally and administer corrective action when necessary

Maintenance & Compliance

• Oversee preventative maintenance schedules for pastry and kitchen equipment
• Partner with culinary leadership to ensure proper equipment upkeep
• Maintain the cleanliness and organization of pastry kitchens and storage areas
• Ensure compliance with all Health Department regulations, food safety standards, and sanitation practices

Qualifications & Competencies

• 7–10 years of experience in a high-volume culinary environment
• 5+ years of Executive Pastry Chef or Lead Pastry Chef experience in a fine dining setting
• Strong knowledge of French pastry techniques and presentation
• Excellent leadership, communication, and interpersonal skills
• Ability to work efficiently and effectively in a fast-paced environment
• Strong organizational, problem-solving, and time management skills
• Ability to analyze business reports, procedures, and operational data
• Commitment to food safety, cleanliness, and operational excellence
• Proven ability to train, mentor, and motivate a high-performing team