Pastry Cook (seasonal)

Join our Culinary team as our Pastry Chef, where you have the opportunity to learn and grow in a Relais & Chateaux property also recognized as a Forbes, AAA 4-Diamond Resort and T&L World's Best Hotel.

We are dedicated to fostering a culture of belonging where every individual is appreciated and valued for who they are. We are passionate about providing a supportive environment for our team, delivering excellence to our guests while achieving the highest sustainability practices, and creating a lasting legacy for our families and communities.

The Pastry Chef will be responsible for managing the day-to-day operations of the Pastry Department as well as supporting the savoury kitchen. Our Culinary philosophy is ingredient driven and utilizes a bounty of seasonal products. Our in-house Pastry Department is proud to produce and prepare such items as daily artisan breads, patisserie, viennoiserie, handmade chocolate, plated desserts, cheese plates, and other seasonal creations while maintaining the highest level of culinary excellence.

As a Pastry Chef you will:

Ensure efficient and personalized guest service meeting and exceeding Relais & Chateaux and AAA 4 & 5 Diamond Standards.

Participate in and oversee menu planning, production, and presentation of items for The Pointe Restaurant, On The Rocks Bar, Driftwood Café, Special Events, and in-room amenities.

Support savoury kitchen with mise en place that involves baking and pastry techniques.

Supervising team members including scheduling, training, mentoring, and performance evaluation.

Be the liaison between The Pointe Restaurant Leadership Team and Pastry Team.

Be responsible for ordering and inventory related to the Pastry Department.

Our ideal candidate will embody the West Coast culture, while still being committed to the art of hospitality and pursuit of excellence. Passion about their craft, love food, love fresh ingredients.

The ability to work all Pastry shifts.

The ability to be creative and innovative yet able to adjust style to suite guest’s specific needs and requests.

Familiarity with current Culinary and F&B trends, innovations and techniques including but not limited to keeping your education and knowledge base relevant.

A well-rounded skill set with proficiency in the production and decoration of cakes, pastries, desserts, and breads.

Journeyman/Red Seal Certification an asset.

Valid Food Safe Certification.

Gratuities, Dental Benefits, Group Insurance Benefits, Life Insurance Benefits, RRSP Benefits, Vision Care Benefits, Other Benefits (Hotel/Restaurant discounts, recreation discounts, free parking).