We are looking for our next great team member to join us on our Kitchen Team. We are committed to providing you with:

- Highly competitive wages - An hourly wage ranging between $21 to $23 (depending on experience)
- An exceptional benefit plan for eligible associates & your family members (for eligible associates)
- RRSP matching program (for eligible associates)
- Flexible scheduling to allow you to focus on what is important to you
- Discounts with our Crescent managed properties in North America for you & your family members
- Discounts with Marriott properties for you & your family members.

**Here is what you will be doing each day:**

As a Pastry Chef, you would be responsible for preparation (mise en place), creating a variety of baked goods and desserts, ensuring the quality preparation of all pastry items and proper handling/storage of all food items in accordance with standards, participating in the development of menu items, and maintaining approved food costs.

**Who We’re Looking For:**

Does this sound like you?

You are excited to take the next step and continue your progression in the field of hospitality. You have a passion for hospitality and excellent service execution, with the ability to lead a team to these standards. You possess strong knowledge of pastry arts and a thorough understanding of kitchen and restaurant operations.

At Crescent Hotels & Resorts, we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That’s why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture.

**ESSENTIAL JOB FUNCTIONS:**

1. Maintain compliance with all departmental/hotel policies and procedures.
2. Establish the day's priorities and assigned production and preparation tasks to be executed.
3. Review daily pastry specials.
4. Review banquet event orders and make note of any changes.
5. Communicate both verbally and in writing to provide clear directions to team members.
6. Take physical inventory of specified pastry items for daily inventory.
7. Ensure all supplies are received, stored, and secured correctly.
8. Meet with the Front of House Leadership to review equipment needs, banquet dessert plate-up assistance, cleaning schedule/project status, health/safety and sanitation follow-up.
9. Ensure that each kitchen work area is stocked with specified tools, supplies, and equipment to meet business demand.
10. Ensure that items are prepared following recipes and yield guides, according to department standards.
11. Ensure that quality and details are being maintained.
12. Assist the Culinary Leadership with the development of new pastry items, test, and write recipes.
13. Assist and direct training of new hires in specified phases of the pastry operation as directed. Maintain an ongoing training program.
14. Ensure compliance with health and safety guidelines, including the handling of special dietary and allergy requirements as needed.
15. Comply with attendance rules and be available to work on a regular basis. Be present during meal periods.
16. Perform any other job-related duties as assigned. Ensure team members are compliant with safe handling of food and have current safe food handling certifications.