Join the Sparkling Hill Family as Pastry Chef!
The Pastry Chef is responsible for overseeing all aspects of the pastry production at Sparkling Hill. This includes the creation, preparation, and presentation of desserts, bread, and pastries. This role requires a high level of creativity, strong leadership skills, and an in-depth knowledge of pastry techniques and trends. The Pastry Chef will collaborate with the culinary team to ensure the highest standards of quality and consistency are met while maintaining the profitability of the pastry kitchen.
This position reports to the Executive Chef and communication to the Executive Chef, and Sous Chef(s) must be respectful and professional at all times.

EDUCATION, CREDENTIALS & EXPERIENCE

• Valid Food Handler Certificate required
• Minimum 2 years’ experience in a Pastry Kitchen
• Experience in a luxury hotel with comparable service and standards an asset
• Excellent interpersonal and communication skills
• Strong work ethic and positive attitude

PHYSICAL REQUIREMENTS

• Ability to stand for long periods and work in a hot and fast-paced environment.
• Capable of lifting heavy objects and handling kitchen equipment safely.

QUALIFIED APPLICANTS MAY SUBMIT A DETAILED RESUME TO MR. JAMES FETTES, EXECUTIVE CHEF. ONLY CANDIDATES SELECTED FOR AN INTERVIEW WILL BE CONTACTED.

Job Types: Full-time, Permanent
Pay: $18.00-$23.00 per hour

Benefits:

• Company events
• Dental care
• Disability insurance
• Discounted or free food
• Extended health care
• Life insurance
• Store discount
• Vision care

Schedule:

• Holidays
• Monday to Friday
• Weekends as needed

Ability to commute/relocate:

• Vernon, BC: reliably commute or plan to relocate before starting work (required)

Experience:

• Pastry kitchen: 2 years (required)

Licence/Certification:

• Food Handler Certification (required)

Work Location: In perso

• Oversee the production of all baked goods, including bread, cakes, cookies, and specialty pastries.
• Maintain inventory and order supplies, ensuring cost control and minimizing waste
• Design and develop innovative dessert menus that reflect the restaurant’s style and culinary direction.
• Prepare, present, and store all baked goods and desserts in the Kitchen
• Provide leadership and direction to all employees working in the Pastry Kitchen
• Ensure consistent and high calibre food presentation and quality
• Ensure cleanliness and organization are maintained in the Pastry Kitchen
• Uphold food safety standards
• Keep refrigerators and storerooms clean and organized
• Assist in the ordering and receiving of products related to baked goods and desserts
• Ensure daily specials and menu updates are both cost effective, high quality, and creative
• Participate in production for banquets for both plated service and buffets and a variety of function rooms
• Prepare any cake requests according to guest specifications
• ·Weekly scheduling of pastry kitchen employees based on business levels
• Other duties as assigned