Pastry Sous Chef

Push Operations; Vancouver; On-site; CAD 55,000 - 75,000; Full time

Job summary

Thierry Cafe in Vancouver seeks a Pastry Sous Chef to lead the pastry team and oversee daily production of high‑quality pastries, desserts, and culinary specialties. You will plan production, ensure quality, safety, and presentation standards, and provide hands‑on leadership for a smooth operation.

Ideal candidates have 5+ years in a patisserie, strong leadership, meticulous attention to detail, and the ability to multi-task in a fast-paced kitchen.

Qualifications

• Minimum 5 years of related pastry experience in a patisserie setting.
• Strong leadership skills and demonstrated experience inspiring a high performing team.
• High attention to detail with regards to product presentation and design.
• Team player who works well under pressure in a dynamic and fast paced environment.
• Completion of a designated culinary school.

Responsibilities

• Oversee the daily preparation, production, and presentation of food items for service.
• Work closely with Chef to recruit and train new pastry cooks.
• Manage a team of pastry cooks to ensure proper execution and preparation of products.
• Inventory management and cost control.
• Maintain sanitation standards to comply with provincial regulations.
• Organize and manage stock transfers and daily prep items.
• Collaborate with location teams on transfers and new menu items.

Skills

Pastry leadership

Inventory management

Team leadership

Menu development

Food costing

English fluency

Education

Culinary school diploma

Job description

A premium chocolaterie patisserie cafe, voted “Best Desserts” and “Best Pastries” in Vancouver, Thierry offers a contemporary approach to the finest handcrafted pastries. With a dedicated team of service-oriented colleagues from the front of house to the award-winning kitchen brigade, Thierry Cafe is a quintessential taste of Paris in the heart of Vancouver.

Thierry Busset is widely regarded as one of the finest pastry chefs in North America. Our shop boasts a stunning room featuring classic chocolates, macarons, cakes and pastries; all items are hand-made daily using only premium ingredients. Barista-crafted espresso and liquid chocolate beverages are also a central part of the cafe, complimented by a selection of sandwiches, soups, and savoury offerings. We are also licensed and offer a selection of wine and spirits to complement our wide array of products.

POSITION SUMMARY:

The Pastry Sous Chef assists in leading the pastry team and overseeing the daily production of high-quality pastries, desserts, and other culinary specialties. This role production planning, quality control and team training while ensuring consistency, efficiency, food safety and presentation standards are maintained. The Pastry Sous Chef also helps coordinate daily operations and provides hands‑on leadership to ensure a smooth and successful pastry operation.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

(Other duties may be assigned as required)

• Responsible for overseeing the daily preparation, production, and presentation of food items for service
• Work closely with Chef to recruit and train new pastry cooks
• Help to manage a team of pastry cooks to ensure proper execution and preparation of products
• Accountable for inventory management and cost control
• Maintains sanitation standards throughout the kitchen to comply with Provincial regulations
• Ordering product and maintaining appropriate ingredient levels
• Ensures food quality in presentation and production
• Complete assigned daily prep items with high quality and fresh ingredients
• Maintain an organized and clean prep/work area
• Assemble & design cakes for pre-orders and store displays
• Work closely with teammates to support the completion of daily cleaning tasks
• Sample ingredients, mix, and finished products to ensure standards, quality and created flavor profiles are met
• Complete daily transfer according to stock levels and cake orders.
• Maintain communication with all locations regarding transfers, orders and new menu items.

Experience and Qualifications:

• Minimum 5 years of related pastry experience in a patisserie setting
• Strong leadership skills and demonstrated experience inspiring a high performing team
• High attention to detail with regards to product presentation and design
• Team player who works well under pressure in a dynamic and fast paced environment Ability to multi-task, ask for support and support others
• Completion of a designated culinary school
• Previous experience managing a restaurant pastry team
• An understanding of scheduling and inventory is an asset
• Ability to multi-task with an eye for detail
• Organized and able to work under pressure in a busy environment
• Excellent interpersonal skills and fluent communication skills in English
• Highly committed to a premium level of quality
• Displays a positive attitude, maintains enthusiasm and celebrates success
• Flexibility to work evenings, weekends and holidays
• Experience in food costing and menu development
• Capacity to work under pressure in a fast‑paced environment to meet production schedules and timelines

This position will remain open until filled.