The Pastry Cook is a key role for the back of house team. Reporting to the Executive Chef, this individual will be a role model for all other employees. A well-trained pastry and bakery technician with distinguished skills. The Pastry Cook will be responsible for the day to day operation of the Pastry department including Special Events, Lunch, and Dinner service.
DUTIES & RESPONSIBILITIES
- Exhibit a positive optimism and upbeat personality toward guests, suppliers, vendors, and members of the FOH and BOH team.
- Accept instruction & direction well, work on ability to convert feedback into real changes in behaviour.
- Demonstrate a commitment to further develop skills and knowledge and initiates action to accomplish goals.
- Act as a leader to back of house staff; embodies a great culture and creates a high level of staff engagement
- Works directly with members of all teams (line cooks, dining room & event servers, management and support staff) to ensure overall team organization, development, adherence to standards and execution excellence
- Provide orientation for new staff; follow training schedules, understanding that development happens at a different pace for each employee and provide support where needed
- Actively & positively create menus, working to ensure menu dishes are functional and effective from execution and costing perspectives
- Maintain quality and consistency in the taste of all dishes throughout preparation and during execution of service
- Ensure proper temperatures are used consistently through proper plating, timing, storage, and preparation of menu items
- Consistently use correct portion sizes and established recipes, aiding in minimizing waste and keeping costs inline
- Thoughtfully practice product care by rotating par levels for freshness and regularly perform product temperatures checks
- Follow established cleaning schedule and always use proper food handling procedures; ensure other members of BOH team consistently do the same
- Demonstrate a sense of urgency while remaining poised during peak periods while seeking out additional tasks during slower periods
- Follow Chef’s lead to accommodate special requests, dietary restrictions and/or allergies of guests understanding the importance of adhering to established guidelines
- Maintain station throughout shift, work neatly and make cleanliness a priority- clean as you go.
- Understand how to properly and safely operate all equipment and communicate that knowledge to others.
- Meticulously and completely perform the clean up and tear down of the station, ensuring work area is spotless and all product is properly stored
- Effectively manage time to ensure organizational efficiency.
Advantages to being part of the Ancaster Mill team:
- Training and Development to support personal & professional growth
- Career opportunities across all Pearle Hospitality properties
- Competitive wages
- Discounts at all Pearle Hospitality properties (restaurants, golf, hotels, and spas)
- Benefit and Health Insurance Options
- A beautiful and fun place to work with a dynamic team & company culture!
Compensation:
Compensation for this role is estimated at $23.50/hour, which includes a base wage of $20/hour plus direct tips from guests. Tip amounts are paid directly by guests and are expected to average approximately $3.5/hour, though actual amounts will vary depending on factors such as guest volume and seasonality. While tips are not guaranteed, they can be a meaningful part of overall earnings in this position.
Vacancy Status Disclosure: This job posting is related to an existing vacancy.
Pearle Hospitality and affiliated companies, including Ancaster Mill, accommodate the needs of job applicants throughout its recruitment and selection processes in accordance with the Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act. Accommodation needs must be provided in advance. To discuss your needs, please contact the hiring manager.
Job Types: Full-time, Permanent
Pay: From $23.50 per hour
Expected hours: 30.0 – 40.0 per week
Benefits:
- Company events
- Dental care
- Discounted or free food
- Employee assistance program
- Extended health care
- Flexible schedule
- Life insurance
- On-site parking
- Paid time off
- Store discount
- Vision care
- Wellness program
Application question(s):
- Are you presently or have you ever been employed by any affiliated Pearle Hospitality properties? If YES, List location
(Bardo, The Pearle Hotel & Spa, Cambridge Mill, Elora Mill Hotel & Spa, Ancaster Mill, Spencer's At The Waterfront, Whistle Bear Golf Club)
Experience:
- Pastry Cook: 3 years (required)
Work Location: In person
