Pastry cook, Part time

COMPASS GROUP CANADA; Toronto; Hybrid; CAD 22,000 - 30,000; Full time

Job summary

COMPASS GROUP CANADA in Toronto is looking for a Pastry Cook to manage bakery, pastry and dessert production in our guest services areas. The role emphasizes quality, safety, and efficient operation within a fast-paced environment.

Responsibilities include setting up items for weekly rotations and events, maintaining daily production records, and ensuring labeling and dating accuracy. A strong preference for culinary training and readiness to start at 5am is noted.

Qualifications

• High school education preferred; up to six months related experience or training.
• Culinary training with interest in Red Seal Certification.

Responsibilities

• Prepares and set up bakery, pastry and dessert items per weekly rotation and events.
• Complete production lists daily for required items.
• Follow all recipe specifications to ensure consistency.
• Set up, traying and plating of baked goods, desserts and pastries.
• Label and date platters accurately and verify items.
• Maintain clean and functional work areas and follow cleaning schedules.
• Communicate potential product shortages to Pastry Chef.
• Replenish café baked items as needed and record revisions to orders.

Education

High School Education

Culinary Training

Job description

The hourly wage rate for this position is $19 . Final compensation will be determined based on relevant skills, experience, qualifications, and internal equity. We are committed to offering competitive compensation and comply with all applicable pay transparency legislation. Further details regarding our total rewards offerings will be shared by the Talent Acquisition team during the hiring process. Canadian work experience is not a requirement for this role. Please note that artificial intelligence-based tools may be used at certain stages of the recruitment and applicant screening process.

SUMMARY

Our pastry cook completes baking and assigns duties in the preparation and service of baked goods, pastries, desserts and other commodities to our guests, while using the best-in-class quality assurance standards and promoting a Health and Safety culture.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Please note: Other duties may be assigned as required.

• Prepares and set up all bakery, pastry & dessert menu items as per weekly rotation schedule and planned events.
• Complete production list daily for required items.
• Follow all recipe specifications to ensure consistency
• Set up, traying and plating of baked goods, desserts and pastries
• Ensure that labeling and dating of platters are accurate and verified
• Ensure all bakery and dessert products are of the highest quality
• Complete production records daily, with waste records.
• Maintain all work areas to ensure cleanliness and functionality.
• Clean and sanitize all job areas between tasks, and in preparation of service. Follows the master cleaning schedule for daily, weekly, monthly cleaning of equipment.
• Communicates and potential product shortages to the Pastry Chef
• Replenish café baked items as needed and record revisions to order
• Helps where needed to ensure all areas are ready for service.
• Interacts with co-workers to assure compliance with company service standards, and company inventory procedures.

CORE COMPETENCIES

• Must complete tasks in a timely manner and be able to work in a fast-paced environment, including being able to follow both written and spoken direction
• Must be comfortable working with precision in a food service environment
• Must be able to start at 5am for opening bakery shift
• Pays attention to detail and addresses concerns quickly
• Interacts with managers, supervisors and other associates in a positive, respectful manner
• Follows manager direction as required

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee frequently is required to walk. The employee must be able lift and/or move up to 50 pounds. The associate must be able to see clearly at close distances.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The work environment may include infrequent exposure to loud noises, and frequent exposure to moderate noise levels.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent.

LANGUAGE SKILLS

Ability to understand, read, write, follow instructions and interact with customers in order to assure customer satisfaction.

OTHER QUALIFICATIONS

EDUCATION and/or EXPERIENCE

Preferred: high school education, up to six-month related experience or training, or equivalent combination of education and experience.

Preferred: Culinary training (formal or informal) with interest in working towards Red Seal Certification.

CERTIFICATES, LICENSES, REGISTRATIONS

Must possess a valid Food Handler's Certificate.

Must be bondable.