Pastry Chef (Chef Pâtissier) Lou Pécou, Halifax

40-seat restaurant. Serious French pastry. No shortcuts.

The role

Lou Pécou is a 40-seat restaurant in Halifax looking for a Pastry Chef with deep, proven experience in French pâtisserie to own our dessert program. You run pastry end to end: creation, production, costing, and consistency and you set the standard for everyone who touches your station.

Responsibilities

- Own the full pastry program: dessert menu, daily production, mise en place, and service execution
- Develop seasonal desserts in collaboration with our Chef de Cuisine and owner
- Maintain flawless consistency across every plate, every service
- Manage food cost, waste, yields, and pastry ordering
- Uphold strict hygiene, labeling, and station organization standards
- Train and mentor junior cooks on pastry fundamentals

Requirements, non-negotiable




- Significant professional experience in French pastry (restaurant or pâtisserie)
- True mastery of the classics: pâtes, crèmes, viennoiserie, entremets, chocolate work, plated desserts
- Formal training (CAP Pâtissier or equivalent) strongly preferred
- Organized, accurate, and calm under pressure
- You taste everything before it leaves your station

What we offer
- 5-day work week with 2 consecutive days off — work-life balance isn't a slogan here
- Competitive salary based on experience
- Real creative input on a focused, seasonal menu
- A kitchen run on clear standards, with a Chef de Cuisine who has your back

Pay: $17.00-$22.00 per hour

Expected hours: 30.0 – 40.0 per week

Work Location: In person

📌 Pastry Chef (Halifax Regional Municipality)
🏢 Lou Pécou Pizzeria
📍 Halifax Regional Municipality