Pastry Cook

The-Prince-George-Hotel; Halifax; On-site; CAD 42,000 - 64,000; Full time

Job summary

The Prince George Hotel is seeking an experienced Pastry Cook to join our culinary team and elevate our hotel dining and banquet offerings. You will prepare desserts and pastries for restaurant and banquet service, collaborating with the culinary team to ensure quality and presentation. Shifts are typically from 2:00 p.m.

to 11:00 p.m., with flexibility for weekends, evenings, and holidays as needed. A diploma in culinary or pastry is preferred, and 3–5 years of relevant experience in upscale

Qualifications

• 3–5 years pastry experience in hotel or upscale kitchen.
• Diploma in culinary, baking or pastry preferred.
• Experience with banquet pastry production up to 200 guests.
• Strong pastry technique, presentation and trends.
• Organized, creative, detail-focused and collaborative.

Responsibilities

• Prepare and present high-quality pastries for restaurant and banquet service.
• Support pastry production for banquet events.
• Follow recipes, standards and portion specifications.
• Plan daily pastry production according to business needs.
• Maintain organization, cleanliness and food safety.
• Rotate and label ingredients to reduce waste.

Skills

Pastry

Banquet pastry

Time management

Creativity

Team player

Education

Culinary/pastry diploma

Job description

Are you a passionate and detail-oriented pastry professional with a flair for creativity? The Prince George Hotel is seeking an experienced Pastry Cook to join our culinary team. This is an excellent opportunity for a motivated, career-oriented individual to showcase their skills while contributing to memorable dining experiences for our guests.

Position Overview

The Pastry Cook is responsible for preparing and presenting high-quality desserts and pastry products that reflect our standards for quality, creativity, presentation and consistency. Working as part of a collaborative culinary team, the successful candidate will support both restaurant and banquet operations, including the production of plated desserts and desserts for banquet functions.

Most shifts will be scheduled from approximately 2:00 p.m. to 11:00 p.m. However, flexibility is required based on operational needs and business levels. The successful candidate must also be available to work weekends, evenings and holidays as needed.

Key Responsibilities

• Prepare, produce and present high-quality pastries, desserts and related products for restaurant and banquet service.
• Support pastry production for banquet functions.
• Follow established recipes, presentation standards and portion specifications to ensure consistency and quality.
• Assist with planning and organizing daily pastry production according to business levels, banquet event orders and restaurant requirements.
• Maintain a high standard of organization, cleanliness and food safety within the pastry preparation and storage areas.
• Properly store, label and rotate ingredients and prepared products to maintain freshness and minimize waste.
• Monitor inventory levels and communicate ingredient or supply requirements to culinary leadership.
• Remain knowledgeable about current trends, techniques and innovations in pastry production.
• Work cooperatively with fellow culinary team members to ensure efficient and timely service.
• Perform other related duties as required to support the needs of the culinary department.

Qualifications & Requirements

• Three to five years of relevant pastry experience, preferably within a hotel kitchen, fine-dining restaurant or comparable upscale culinary environment.
• A diploma from an accredited culinary, baking or pastry program is preferred.
• Experience supporting banquet pastry production, including functions of up to approximately 200 guests, is required.
• Strong knowledge of pastry preparation, production techniques, presentation standards and current industry trends.
• Demonstrated creativity, attention to detail and commitment to producing consistently high-quality work.
• Strong organizational and time-management skills, with the ability to manage multiple priorities in a fast-paced kitchen.
• Ability to work independently while contributing positively to a collaborative culinary team.
• Dependable, motivated and committed to continued learning and professional growth.
• Availability to work primarily from approximately 2:00 p.m. to 11:00 p.m., with flexibility depending on business levels.
• Must be available to work evenings, weekends and holidays as required.

Our Commitment to Inclusion:

The Prince George Hotel values the diversity of people and communities and is committed to excellence and inclusion in our company. We are committed to an environment that is barrier free. If you require accommodation during the hiring process, please inform us in advance to arrange reasonable and appropriate accommodation. Applicants are encouraged to self-identify.