Company Description
Experience luxury, adventure, and the great outdoors at Fairmont Jasper Park Lodge—where the stunning Canadian Rockies are your backyard. Take your career to new heights while surrounded by breathtaking landscapes, world-class hospitality, and endless opportunities to explore. This is more than just a job—it’s a chance to live, work, and thrive in a place like no other. Join us and make every day an unforgettable adventure!
Job Description

YOUR SKILLS AND QUALIFICATIONS INCLUDE:

• Demonstrated passion for cuisine, guest experience and colleague engagement
• Retail experience will be a strong asset
• Garde Manger experience recommended
• A strong understanding of local food products and current culinary & pastry trends
• Experience managing in a unionized environment is considered an asset
• Food Safe level 1 or VIHA recognized equivalent certification
• Interprovincial Red Seal or equivalent certification
• Proven organizational skills; managing multiple outlet environment
• Self-motivated, detail oriented, excellent work ethic with a high degree of responsibility
• Excellent oral and written communication skills
• Computer literate; well versed in Microsoft Office applications
• Proven ability to work in a fast-paced, customer service driven environment
• A team player with the ability to train, coach, build relationships and motivate employees.
• Practical understanding of productivity and labor cost
• Versed on calculation of food cost; Experience with conducting food inventories and understanding of inventory turn-over
• Understanding of safe work practices and initiatives to reduce or eliminate accidents
• Proven ability to drive revenues and profit, without sacrificing colleague and customer experiences
• Strong interpersonal and problem solving abilities
• Ability to taste all food products
• Ability to physically perform the duties of the Pastry Chef
  Additional Information
  Visa Requirements: Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.

• Lead the day to day operations of the pastry kitchen, through an active presence on the floor, leading your teams to deliver service excellence
• In collaboration with the other culinary leaders; oversee the entirety of the Pastry department. Banqueting, Outlets, Staff Cafeteria
• Effectively participate in managing the departmental budget through purchasing, inventory management, pricing, and labor cost
• Drive revenue and profit through the development and implementation of menu design, strategies, practices and promotions.
• Maintain food safety and sanitation of the pastry kitchen, through industry leading food safety protocols.
• Highly involved in sourcing products and building relationships with local vendors
• Represent the JPL at external events
• Collaborate with other departments to ensure effective operation of the hotel, and exceptional guest experiences
• Train and lead the pastry team, ensuring they have the skills, training and tools to deliver world class culinary experiences
• Take an active role with FOH leaders to ensure service colleagues are knowledgeable about the dessert menu and can speak with guests comfortably about menu items, ingredients, and techniques.
• Personally engage with clients and guests, ensuring exceptional culinary experiences
• Take initiative to ensure guest satisfaction metrics are met or exceeded, responding personally to guest feedback for pastry related items
• Participate in the recruitment and onboarding of new colleagues
• Promote the growth and development of internal talent
• Pro-actively participate in colleague engagement initiatives
• Adhere to all Company policies, procedures and values
• Other duties as assigned
  Qualifications