Pastry Chef: Lead Dessert Program & Innovation

Oliver & Bonacini; Toronto; On-site; CAD 50,000 - 70,000; Full time

Benefits offered by this job

Gratuity sharing

Paid vacation, sick, and personal days

Health, dental and vision benefits

Discounted gym membership

Employee Assistance Program

Group life & disability insurance

Uniform/clothing reimbursement

Monthly dining allowance for all O&B,

50% dining discount for all O&B

RRSP matching

Job summary

Oliver & Bonacini is seeking a Pastry Chef to elevate the pastry program across our dining venues. You will lead the pastry team, craft desserts, and ensure CAK dessert standards through careful recipe costing and presentation.

Responsibilities include day-to-day pastry kitchen duties, menu item accuracy, and accommodating guest dietary needs while maintaining quality, safety, and waste control. A culinary degree is preferred.

Qualifications

• Minimum of five years progressive experience in a pastry capacity.
• A la carte, production and event experience preferred.
• Knowledge of new trends in presentation and preparation.
• Proven ability to work well with a team, and as an individual.
• Culinary degree/diploma an asset.

Responsibilities

• Assist in day-to-day activities of the pastry kitchen team.
• Lead by example as a hands-on Pastry Cook ensuring quality and consistency.
• Ensure all food prepared to Executive Chef and Chef de Cuisine standards.
• Control food costs by maintaining records of pastry ingredients.
• Record recipes and keep costs updated; monitor waste.
• Ensure health, safety and cleanliness standards are met.
• Handle special requests and guest allergies to ensure satisfaction.
• Other duties as assigned.

Skills

Pastry expertise

Teamwork

Menu development

Attention to detail

Education

Culinary degree/diploma

Food safety certification

Job description

Oliver & Bonacini is seeking a Pastry Chef to elevate the pastry program across our dining venues. You will lead the pastry team, craft desserts, and ensure CAK dessert standards through careful recipe costing and presentation.

Responsibilities include day-to-day pastry kitchen duties, menu item accuracy, and accommodating guest dietary needs while maintaining quality, safety, and waste control. A culinary degree is preferred.