ABOUT INK ENTERTAINMENT

INK Entertainment is one of North America’s leading lifestyle and entertainment company. Operating since 1982, INK Entertainment has demonstrated an enviable ability to read the pulse of ever-changing cultural times and tastes, responding with a host of successful enterprises, including critically acclaimed global restaurant brands Byblos (Toronto & Miami), Pink Sky, FIGO, Patria, Sofia Yorkville, Amal, Akira Back, Kost and STORYS Building; private member club Clio, Canada’s largest Dance Music Festival VELD Music Festival; a number of trendy clubs, including REBEL, Toybox, Cabana Pool Bar and Dragonfly Nightclub; and Taglialatella Galleries first Canadian location.

JOB SUMMARY

The Pastry Chef will prepare, present, store, and oversee the production of all baked goods and desserts, including, but not limited to, cakes, chocolates, pies, tarts, cookies, soufflés, truffles, breads, buns, baguettes, muffins, etc. according to the standards of Sofia Yorkville, as determined by the Executive/Head Chef, and in compliance with all health and safety regulations by ensuring adherence to sanitary and safe hood handling guidelines at all times.

REQUIREMENTS

• Minimum of 2 years’ experience as a Pastry Chef.
• Thorough background in banquets, fine dining, and line cooking.
• Demonstrated knowledge of foodservice and catering trends, quality, production, sanitation, food cost controls, preparation and presentation required.
• Knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling required.
• Superior time management skills, multitasking skills, and the ability to prioritize tasks with minimal supervision.
• Highly flexible, with solid communication and interpersonal skills that allow one to work effectively in a diverse working environment.
• Ability to acquire and maintain relationships e.g., associates, customers, vendors.
• Knowledge of Health and Safety regulations pertaining to the restaurant industry.
• Extensive knowledge of food handling and sanitation standards.
• Ability to effectively aid in the management of labour productivity.
• Strong work ethic, positive team attitude and ability to take constructive feedback.
• Self motivated, with a positive attitude and a consistent display of professionalism.
• Ability to provide legible communication.
• Effective decision making, problem solving and leadership skills.
• Innovative, detail oriented, and quality conscious.
• Strongly demonstrated creativity in all areas relating to food.
• Highly effective teamwork skills.
• Attention to detail in all areas of work.
• Ability to lift 50 lbs required.

• Prepare, present, store, and oversee the production of all baked goods and desserts, including, but not limited to, cakes, chocolates, pies, tarts, cookies, soufflés, truffles, breads, buns, baguettes, muffins, etc. according to the standards of Sofia Yorkville
• Follow any and all recipes as they apply to any food products that you prepare, as determined by the Sous Chef or Executive/Head Chef.
• Ensure the proper use of scales and measurements in all recipes, portioning, and food production by both yourself and the staff under your direct supervision.
• Maintain product consistency by regularly conducting inspections of portions, and the appearance of food items.
• Ensure cleanliness and hygiene is maintained in the various kitchen areas including refrigerators and storerooms and that food products are rotated to ensure high standards of freshness. Ensure refrigerators and storerooms are organized and maintained in the various kitchen areas on a daily basis and that all food products are stored in accordance with provincial regulations.
• Aid in the transportation of all food products, to be sure it is arranged and presented up to the standards set by the Sous Chef and Executive/Head Chef.
• Provide ongoing input to the Sous Chef and Executive/Head Chef for creating, developing, and recommending recipes and menus.
• Aid the Sous Chef in ordering and inventory of food products for the preparation and operation of an efficiently run kitchen.
• Conduct yourself as the Sous Chef would in his/her absence and in accordance with his/her values and positive motivation tools.
• Ensure food is stored in appropriate containers and labelled; minimizing waste and maximizing quality.
• Aid in maintaining department objectives and to ensure they are met and exceeded.
• Practice positive strategies to motivate staff, encourage self-esteem and efficiency.
• Help to raise the standards within the department and bring new concepts forth.
• Strive to advance your knowledge, skills and abilities and consistently share these with others.
• Strive to uphold a safe working environment and be Health and Safety conscious and actively involved in maintaining and improving a safe work environment. Ensuring maintenance requests, incident reports and incident investigations are submitted.
• Advise the Sous Chef of opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising our guests’ satisfaction.
• Promote professional work habits, encourage staff to act with integrity and recognize this trait in others and reward them appropriately.
• Ensure daily menu specials are cost effective and are of high standards in quality and presentation.
• Complete and submit to the Sous Chef a copy of the requisition for any non food supplies and/or alcohol for the kitchen.
• Attend pre-shift meetings with the Sous Chef and Executive/Head Chef to review all information pertinent to the day’s business.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.
• Attend designated meetings, events, menu and wine tasting.
• Adhere to all regulations including blood borne pathogens, infection control, use of hazardous materials and fire safety.
• Report any infraction in the food services department policies and procedures.
• Perform other related duties as required.