Senior Pastry Sous Chef

Senior Pastry Sous Chef At Sodexo Live!, we take pride in crafting exceptional events at the most prestigious venues on the planet and creating lasting memories for fans, visitors, guests and team members. Working with Sodexo Live! is more than a job; it's a chance to be part of something greater. Here, you'll build a career where "everyday" is anything but normal.

Location We are seeking an experienced Senior Pastry Sous Chef for the Vancouver Convention Centre operations in Vancouver, BC.

Unit Description Sodexo Live! is the Official Supplier of Food and Beverage Services to the Vancouver Convention Centre. Located on Vancouver's waterfront with a dramatic mountain backdrop, the award‑winning Vancouver Convention Centre offers one of the most beautiful settings in the world. As British Columbia's flagship convention centre, the facility hosts more than 500 events and welcomes hundreds of thousands of attendees each year, while generating significant economic activity for the Province.

Job Overview The Senior Pastry Sous Chef is a management position in a Sodexo Live! commercial pastry kitchen. The Senior Pastry Sous Chef ensures that baked goods and pastries are prepared using fundamental techniques and manages the production demands. They will instill all Sodexo Live! culinary standards to ensure that pastry and bakery items are of the highest quality in taste and appearance to satisfy guest expectations and maximize food revenues.

The Senior Pastry Sous Chef directs all aspects of pastry and baked goods production and service, ensuring that approved food safety and sanitation guidelines are followed. The Pastry Senior Sous Chef is responsible for training, mentoring and helping to develop other Pastry Cooks and Bakers, and for monitoring and organizing the flow of activity within the kitchen in a way that complements and supports the overall operation.

Essential Responsibilities

Support the Pastry Chef as part of the leadership team, in a fast‑paced, quality production kitchen, ensuring successful execution of large‑scale production for a variety of banquet and convention events and for our retail food and beverage outlets.

Maximize the productivity of a large pastry team, providing training, coaching and supervision, coordinating all related culinary activities.

Estimate food consumption, select and develop recipes, standardize production recipes to ensure consistent quality; establish presentation technique and quality standards, plan and price menus.

Demonstrate an aptitude in new pastry art techniques and foreign cuisines; help to develop workable, efficient recipes and ensure their effective implementation.

Contribute creatively to custom client requests and dietary requirements.

Conduct chef's table presentations and interact professionally with clients.

Participate with kitchen management in estimating and ordering food products for events and managing food costs closely, while maintaining our high‑quality standard.

Contribute to the generation of weekly employee schedules, monitoring kitchen labour costs.

Manage the departmental budget and forecast within approved parameters, meet financial goals by controlling costs and maximizing efficiency.

Ensure compliance with and training for health and safety regulations, sanitary practices for food handling, safe equipment use, general cleanliness, and maintenance of kitchen and other areas.

Assist with employee development and HR‑related matters.

Attend meetings to coordinate with other departments to ensure smooth event execution.

Conduct F&B set up inspections to ensure readiness and quality standards.

Initiate new project as needed to achieve specific operational initiatives.

Collaborate and engage with Senior Leadership and perform any other duties assigned by the Pastry Chef.

Qualifications/Skills

Pastry degree at an accredited culinary school. Food Safe Certification.

Demonstrated passion for high‑quality culinary practices, with 10+ years of similar experience in a high‑volume hotel or convention centre.

3+ years experience in a Management level Culinary position; strong leadership and decision‑making skills, with proven ability to lead a team and direct employees to assigned activities.

Must be a highly organized, detail‑oriented individual, with the ability to handle many events and tasks at one time, and work to numerous deadlines at once.

Strong focus on service excellence and a positive attitude that contributes to collaboration and teamwork.

Must be self‑motivated and be able to motivate a team.

Ability to take ownership of responsibilities and projects, including working with limited resources.

Proficient written and spoken English communication skills in order to effectively interact with team members in a busy environment and for safety within the kitchen.

Computer proficiency specifically in Outlook, Word and Excel.

Other Requirements

Must be able to stand and exert fast‑paced mobility for entire shift. Must be able to frequently lift and carry food and other items weighing up to 50 pounds and occasionally greater. Must be able to go from warm to cold climates (workstation to coolers).

Ability to work shifts across 7‑day opening hours, including mornings, days, evenings and weekends.

Great news!

100% company paid health and dental benefits (after wait period).

Company‑matched pension contributions.

Access to employee and family assistance program, which offers integrated health services.

Opportunities for skills development and career progression.

Tuition reimbursement for professional and industry related development.

Free Employee meals provided.

Access to free on‑site gym.

Sodexo Live! is an equal opportunity employer. All qualified applicants will be considered for employment without regard to race, colour, ancestry, place of origin, political belief, religion, marital status, family status, disability, sex, sexual orientation, gender identity or expression, age or any other applicable Provincially protected status.

Salary: $80,000 - $84,000 per year

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