Pastry Chef Overview

About the Role

We are seeking an experienced and versatile Pastry Chef to join our culinary team at Sleepy Hollow Golf & Country Club. This agile role combines advanced pastry expertise with high-level kitchen management, supporting the Executive Chef Jordan Griner in executing daily operations, function delivery, and seasonal menu planning. The ideal candidate will blend precision pastry craftsmanship with strong leadership and inventory management skills.

Key Duties:

- Pastry & Function Concept: Conceptualize, prepare, and lead the design and high-volume execution of elevated plated desserts and expansive banquet displays tailored for large-scale functions, events, and daily service across diverse international cuisines while adhering to strict health and safety standards. Proficiency in French patisserie, artisanal breads, and chocolates, as well as prior experience catering tournaments, corporate functions, and weddings, is highly advantageous.
- Kitchen Leadership & Guidance: Support the Executive Chef and Sous Chef in a leadership capacity, stepping up to direct, instruct, and guide kitchen staff as required.
- Operations & Inventory: Oversee the ordering, receiving, and quality control of all departments including pastry and specialized supplies maintaining strict cost controls and storage standards.
- Seasonal & Off-Peak Autonomy: Independently manage complete kitchen operations during off-peak and winter periods, ensuring efficiency, cleanliness, and menu consistency.



Savory cooking/ short order line cooking is a must have quality.
- Collaborative Leadership: Work directly alongside the Executive Chef and broader management team to align culinary offerings with venue standards and operational goals.

Requirements:

- Education & Credentials: Formal culinary qualification in Pastry Arts from a recognized post-secondary culinary institution or international equivalent.
- Industry Experience: Culinary experience in membership clubs, with specific experience in golf/ country club or multi-outlet resort environments is highly desirable.
- Technical Mastery: Proven track record in designing and executing complex, high-volume function menus and high-end pastry/dessert displays.
- Management & Logistics: Demonstrated experience in Sous Chef (or equivalent supervisor) roles, including inventory management, vendor ordering, and team delegation.
- Self-Management: Strong leadership capacity to operate independently during low volume/ winter seasons.

Terms of Employment: Seasonal, Permanent, Full-time (Minimum 40 hours/week) Wage: $23-26/hr

Pay: $23.00-$26.00 per hour

Expected hours: 40.0 – 50.0 per week

Benefits

- Discounted or free food
- On-site parking

Ability to commute/relocate:
- Stouffville, ON: reliably commute or plan to relocate before starting work (required)

Education:
- DCS / DEC (required)

Experience:
- Pastry: 3 years (required)

Language:
- English (required)

Licence/Certification:
- G2 (required)

Location:
- Stouffville, ON (preferred)

Work Location: In person

📌 Pastry Chef (Whitchurch-Stouffville)
🏢 Sleepy Hollow Golf u0026 Country Club
📍 Whitchurch-Stouffville