When you join the team at Ancaster Mill, you become part of the Pearle Hospitality Family! Work among the stunning sights and sounds of nature at a beautiful property and contribute to providing elevated culinary experiences for our guests.

The Pastry Chef is an integral part of the Ancaster Mill culinary team and responsible for delivering memorable guest experiences by ensuring pastry excellence, with a strong emphasis on quality and thoughtful menu creation. This role also supports the financial success of the property, fosters an engaged, high-performing pastry team, while balancing the energy of daily operations with strategic planning to achieve long-term goals.

Ideal Candidate An accomplished pastry professional with a passion for hospitality and a commitment to delivering high-quality, innovative pastries that reflect Pearle Hospitality's standards and elevate the dining experience. They excel at providing meaningful support to their team, leading with enthusiasm and a hands-on presence. With a meticulous attention to detail and a deep understanding of guest expectations, they thrive in managing both day-to-day pastry operations and dessert development, using their financial acumen to drive profitability and efficiency.

Self-motivated, they are committed to developing their team members to create long-term guest relationships and directly impact results.

KEY ACCOUNTABILITIES

Service & Operational Excellence

- Ensure the pastry stations are prepared for the upcoming service, maintaining organization and proper storage.
- Maintain quality and consistency in the taste and presentation of all dishes.
- Ensure proper temperatures are used consistently through plating, timing, storage, and preparation.
- Consistently use correct portion sizes and established recipes to minimize waste and control costs.
- Promptly address and resolve concerns related to food quality, service, and guest satisfaction, ensuring necessary follow-up to prevent recurring issues.
- Oversee and direct day-to-day pastry kitchen operations, ensuring exceptional guest service, effective staffing, and operational follow-up.
- Stay informed about current trends in hospitality, food, and drink, sharing insights with management and team members.
- Demonstrate standards awareness by setting examples for execution, testing,



and implementing action plans to meet service goals.
- Attends F&B; management meetings, kitchen event briefings.
- Collaborates with leadership team to assure that food production and quality consistently exceeds the expectations of our guests.
- Participate in product ordering, inventory management, and asset care, maintaining awareness of product freshness and inventory levels.
- Oversee kitchen cleanliness, equipment maintenance, and proper food handling procedures
- Demonstrate a commitment to further developing skills and knowledge, initiating action to accomplish goals.

Team Leadership

- Work with People & Culture team to create and implement training and onboarding plans, including 6–8-week check-ins for new hires to ensure they are set up for success.
- Foster a positive workplace culture that drives engagement and supports the development of team members
- Serve as a mentor to team members, embodying a strong service culture and setting high standards for performance
- Identify and coordinate ongoing training and development to ensure team members have the necessary skills, knowledge, and leadership capabilities for operational excellence.
- Monitor and evaluate team member performance, providing regular feedback and performance management conversations, documentation when needed.
- Conduct regular performance reviews and one-on-one meetings with team members and culinary leaders to provide feedback, support their growth, and communicate key updates.
- Facilitate and lead productive team meetings and workshops to promote collaboration, share updates, and enhance team performance.
- Exhibit strong emotional intelligence and adaptability, responding effectively to both team and guest needs.

Skills & Competencies

- Communication: Communicate effectively with team members, guests and management, delivering clear instructions, resolutions, information and feedback from company vision to day-to-day operations.
- Emotional Intelligence:



Understand and manage emotions to foster a positive work environment and handle guest interactions gracefully.
- Decision-Making: Make informed decisions to enhance guest experiences and operational efficiency.
- Adaptability: Adjust strategies and operations to meet changing business needs and guest expectations.
- Team Building: Foster a collaborative and high-performing team environment.
- Problem-Solving: Identify root cause and resolve issues promptly to maintain high service standards by implementing practical solutions
- Financial Acumen: Understand and assists in managing departmental budgets, including labour and cost control.
- Guest Focus: Prioritize quality of ingredients and consistency of execution to ensure a high-quality guest experience.
- Leadership: Is present, inspires trust, ownership, and authenticity among team members.
- Technical Proficiencies: Advanced pastry techniques including baking, dough preparation, cake decorating, chocolate and sugar work, confectionery, plating, and recipe development, with strong knowledge of food safety, ingredient properties, and time management in a fast-paced kitchen.

Pearle Hospitality and affiliated companies, including Ancaster Mill accommodate the needs of job applicants throughout its recruitment and selection processes in accordance with the Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act. Accommodation needs must be provided in advance. To discuss your needs, please contact the individual noted in the posting. Pay: From $70,000.00 per year

Benefits

- Company events
- Dental care
- Discounted or free food
- Employee assistance program
- Extended health care
- Flexible schedule
- Life insurance
- On-site parking
- Store discount
- Vision care

Ability to commute/relocate:
- Ancaster, ON L9G 3J4: reliably commute or plan to relocate before starting work (required)

Application question(s):
- Are you presently or have you ever been employed by any affiliated Pearle Hospitality properties?

If YES, List location (ETT: Bread Bars, The Pearle Hotel & Spa, Cambridge Mill, Elora Mill Hotel & Spa, Ancaster Mill, Spencer's At The Waterfront, Whistle Bear Golf Club)

Experience

- Pastry Cook: 3 years (required)
- Kitchen Management: 1 year (required)

Work Location: In person

📌 Pastry Chef | Ancaster Mill
🏢 Pearle Hospitality
📍 Ancaster