Salary Range: $65,000.00 To $75,000.00 Annually Are you a passionate Pastry Chef who loves creating exceptional desserts, developing innovative pastry menus and leading a talented culinary team? We're looking for a creative and experienced Pastry Chef to oversee pastry production, baking operations and dessert menu development across our restaurant portfolio at Parq Casino If you have a strong background in pastry arts, food cost management, team leadership and high-volume hospitality, we want to hear from you COMPANY OVERVIEW Blau & Associates oversees the Food and Beverage operations at Parq Casnio, including Honey Salt, The Victor, and D/6 Bar & Lounge. Located in downtown Vancouver, Parq Casino is a premier hospitality and entertainment destination featuring two luxury hotels, a casino, diverse restaurants and lounges, and a 30,000-square-foot rooftop urban park. Our culinary teams deliver distinctive dining experiences that celebrate quality ingredients, creativity, innovation and exceptional guest service. At Blau & Associates, we believe great hospitality starts with great people. Join our culinary team and contribute your passion, technical expertise and creativity to an exciting collection of restaurant and hospitality concepts. POSITION OVERVIEW The Pastry Chef is responsible for leading pastry kitchen operations, overseeing pastry production and baking, developing creative dessert menus, managing inventory and controlling food and labour costs. This role requires a combination of advanced pastry skills, culinary creativity, operational management and strong leadership experience within a restaurant, hotel, resort, catering or high-volume hospitality environment. The Pastry Chef will oversee the preparation and presentation of desserts, plated desserts, cakes, pastries, breads,



baked goods and specialty pastry items while maintaining exceptional standards of quality, consistency, food safety and presentation. Working closely with the Culinary Director, Executive Chefs, Sous Chefs and restaurant management teams, the Pastry Chef will lead and develop the pastry team, implement efficient production systems, manage purchasing and inventory, monitor financial performance and create cutting-edge, seasonally inspired dessert offerings that enhance the guest experience and support business growth. The successful candidate will bring a passion for pastry arts, a strong understanding of modern baking techniques, experience with menu engineering and recipe costing, and the ability to balance culinary excellence with profitability.

WHAT WE OFFER
Competitive compensation and generous gratuities where applicable Flexible scheduling and work-life balance Paid vacation and statutory holiday pay Career development and internal advancement opportunities Associate recognition events, including our legendary Holiday Party Associate dining and retail discounts at Parq Vancouver and participating local businesses The opportunity to develop creative pastry concepts across a diverse restaurant portfolio GENERAL RESPONSIBILITIES The Pastry Chef is responsible for: Dessert Menu Development: Design, develop and implement innovative dessert menus, seasonal pastries,



signature desserts and contemporary pastry offerings that reflect culinary trends, guest preferences and individual restaurant concepts. Recipe Development & Standardization: Create and maintain standardized recipes, production sheets, preparation procedures, portion specifications and plating guides to ensure consistency, quality and efficiency. Pastry Presentation & Quality Control: Establish and maintain high standards for flavour, texture, appearance, portion control, plating and presentation across all pastry and dessert offerings. High-Volume Production Planning: Coordinate pastry production for restaurant service, catering, special events and commissary operations, ensuring production schedules meet business demands and service deadlines. Team Leadership & Development: Recruit, hire, train, schedule, coach and evaluate pastry cooks, bakers and other pastry team members while building a collaborative, accountable and high-performing culinary team. Kitchen Management: Oversee daily workflow, staffing requirements, production priorities, equipment needs and kitchen organization to ensure smooth and efficient pastry operations. Food Cost & Recipe Costing: Manage food costs, ingredient yields, recipe costing, portion sizes and product utilization to meet financial targets, improve margins and minimize food waste. Labour Cost Management: Monitor staffing levels, scheduling, labour productivity and production requirements to maintain appropriate labour costs while meeting quality and service expectations. Inventory & Purchasing: Oversee ordering, receiving, storage, stock rotation, inventory counts and supplier coordination to maintain appropriate product levels and ensure ingredient quality. Financial Reporting & Budgeting: Monito

📌 Pastry Chef (Vancouver)
🏢 BLAU
📍 Vancouver