Pastry Chef / Dessert Chef

Push Operations; Edmonton; On-site; CAD 42,000 - 64,000; Full time

Job summary

Push Operations in Edmonton, Canada is seeking a focused Pastry Chef / Dessert Chef to lead our pastry program, working with seasonal fruits and local ingredients in a high-volume kitchen. You will craft desserts and baking items, and collaborate on seasonal menus.

The role emphasizes precision, sustainability, mentoring line cooks, and adherence to food safety standards while maintaining orderly pastry stations and clear SOPs.

Qualifications

• Minimum 3 years professional kitchen experience in pastry.
• Diploma in baking and pastry arts or equivalent certification.
• Experience with farm-to-table sourcing is a plus.

Responsibilities

• Manage the pastry program and oversee daily dessert/baking prep.
• Execute detailed daily pastry lists with precise portions.
• Process seasonal ingredients and craft foundational sauces, ice creams, and sorbets.
• Incorporate sustainable kitchen practices using local ingredients.
• Collaborate on seasonal menu writing and tasting menus with leadership.
• Mentor line cooks and steward teammates for a cohesive kitchen.
• Translate pastry techniques into clear SOPs for junior staff.
• Label, date, and rotate all pastry elements per food safety rules.
• Maintain immaculate pastry station and equipment sanitation.

Skills

Independent working

Precise pastry techniques

High-volume baking

Food safety awareness

Team mentorship

Education

Diploma in baking and pastry arts

Journeyman Certification

Food Safety Certification

Job description

We are seeking a focused, efficient, and reliable Pastry Chef / Dessert Chef to join our award-winning kitchen brigade. In this role, you will be the backbone of our daily pastry operations, working directly with fresh, seasonal ingredients to elevate our dessert and baking program. This is an exceptional opportunity for a detail oriented professional to work extensively with local farm to table sourcing, seasonal fruits, and advanced scratch-pastry techniques.

Key Responsibilities of a Pastry Chef / Dessert Chef:

• Manage the pastry program, arriving early to independently execute high-quality dessert and baking prep before service begins.
• Execute detailed daily pastry lists, ensuring all doughs, batters, garnishes, and elements are meticulously prepared and portioned to exact specifications.
• Process seasonal ingredients efficiently, including preserving local fruits, and crafting foundational sauces, ice creams, and sorbets.
• Incorporate sustainable kitchen practices, supporting the culinary leadership team by utilizing local grains, rendered fats, and farm-fresh dairy in pastry applications.
• Seasonal Menu Writing: Partner directly with the Executive Sous-Chef and Sous Chef to conceptualize, test, and develop evolving seasonal dishes and multi-course blind-tasting menus (\"The Road Trip\").
• Mentorship: Actively coach, guide, and support line cooks and stewards to maintain a positive, efficient, and cohesive kitchen environment.
• Dictate recipe techniques and dish concepts clearly to junior cooks, translating abstract culinary ideas into executable, standard operating procedures.
• Label, date, and properly rotate all pastry elements and storage containers in walk-in coolers to strictly comply with local food safety regulations.
• Maintain strict standards of kitchen sanitation, ensuring your pastry station, baking equipment, and shared coolers remain immaculate and organized.

Education and Experience Requirements:

• Minimum 3 years professional kitchen experience, with a dedicated focus on pastry, baking, or dessert operations in a high-volume or upscale casual setting.
• A diploma in baking and pastry arts, Journeyman Certification, and/or Food Safety Certification are considered strong assets.

Technical and Professional Skill Requirements:

• Ability to work independently and maintain a high pace without constant direct supervision.
• Ability to perform precise pastry techniques (e.g., tempering chocolate, scaling ingredients, scoring dough) rapidly with minimal waste.
• Ability to stay calm, organized, and focused under deadline pressure.
• Understanding of flavour profiles and the ability to replicate complex recipes identically every time.
• Excellent organizational skills, with the ability to manage multiple baking timers and delicate pastry tasks simultaneously.
• Strong understanding of food safety, pastry chemistry, and proper temperature control for sensitive ingredients.
• Excellent verbal communication and active listening skills.

Physical Requirements:

• Ability to stand, walk, bend, and move constantly for shifts lasting 8 to 10 hours.
• Ability to lift and carry hot baking sheets or bulk ingredients weighing up to 50 lbs (23 kg).
• Capacity to work safely in tight spaces and operate commercial pastry machinery (e.g., stand mixers, dough sheeters, deck ovens).

The Right Candidate possesses the following Mindset:

• Integrity to do the job right every single time,ensuring every task, from deep cleaning to final dessert plating, is executed correctly without cutting corners, even when unsupervised.
• Drive to experiment, collaborate, and contribute ideas to new seasonal dessert dishes.
• Eagerness for teamwork, collaboration, and uplifting those around you in the kitchen.
• Enthusiasm to give, receive, and implement constructive feedback with peers and leadership.
• Passion for local Canadian food and sustainable sourcing.
• Positivity, innate optimism, and a strong problem-solving attitude.
• Commitment to lifetime learning and mastering the pastry craft.

Schedule & Availability:

• Shift Times: 7:00 AM – 3:30 PM (5-day workweek). | 7:00 AM - 5:00 PM (4-day workweek)
• Work-Life Balance: 4-5 day workweek depending on business levels (38 to 44 hours per week).
• Availability: Willing to work early mornings and Saturdays. We are closed Sundays!