Company Description

WHO ARE WE?

We’ve been serving Canadian clients for over 75 years. The companies that began independently and now form Dexterra Group have an outstanding record of supporting the infrastructure and built assets that play a vital role in our society and helping our clients achieve higher performance and productivity. Powered by passionate people, we bring the right teams with the right skills together – offering both experience and regional expertise so companies can operate their day to day, confidently and successfully.

Job Description

Position Overview

We are looking for a creative, skilled, and passionate Pastry Chef to lead the production of baked goods, desserts, pastries, and specialty items across our food service operation at the University of Prince Edward Island.

This position will be based out of Wanda Wyatt Dining Hall, but the role extends well beyond daily dining hall production. The Pastry Chef will be responsible for developing and producing high-quality baked goods for Wanda Wyatt Dining Hall, our retail cafés and outlets, catering operations, special events, seasonal programming, and other food service locations across the UPEI campus.

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Qualifications

Key Responsibilities

Bakery & Pastry Production

- Lead the daily production of breads, pastries, desserts, cookies, squares, cakes, muffins, bars, pies, tarts, and other baked goods.
- Produce a consistent selection of high-quality baked goods for Wanda Wyatt Dining Hall and campus retail outlets.
- Develop and execute specialty desserts and pastry items for catering, receptions, banquets, conferences, and campus events.
- Maintain high standards for flavour,



presentation, texture, consistency, freshness, and portion control.
- Ensure all products are prepared according to established recipes, production standards, and food safety requirements.
- Plan daily and weekly pastry production based on projected volume, menus, catering requirements, retail demand, and special events.
- Coordinate production schedules to ensure products are completed, properly stored, and available when required.

Catering & Special Events

- Work closely with the culinary and catering teams to develop pastry and dessert offerings for catered functions.
- Create custom desserts, dessert tables, pastries, cakes, and specialty baked goods for events and client requests.
- Support large-scale events and high-volume catering requirements while maintaining quality and presentation standards.
- Develop seasonal and themed dessert offerings for campus events and student engagement initiatives.

Retail & Product Development

- Supply baked goods and desserts to our campus retail locations and cafés.
- Collaborate with culinary leadership and operations teams to identify opportunities for new and creative retail products.
- Develop products that are appealing to students, staff, faculty, guests, and catering clients.
- Create seasonal products and limited-time offerings to support marketing,



promotions, holidays, and campus programming.
- Assist with establishing recipes, yields, portion sizes, presentation standards, and production costs for new products.
- Monitor product quality and customer feedback and adjust recipes or offerings where appropriate.

Menu Planning & Innovation

- Work with the Executive Chef and culinary leadership to contribute pastry and dessert ideas to menus across the operation.
- Stay current with pastry, baking, dessert, and food service trends.
- Introduce new techniques, flavours, formats, and presentation styles while maintaining practical production standards.
- Balance creativity with cost control, production efficiency, ingredient availability, and customer demand.
- Support scratch-made and locally inspired food initiatives wherever possible.

Food Safety & Quality Control

- Follow all food safety, sanitation, allergen, and workplace health and safety standards.
- Ensure proper labelling, dating, storage, cooling, and handling of all pastry and bakery products.
- Maintain a clean, organized, and safe pastry production area.
- Follow established HACCP and food safety procedures.
- Ensure proper allergen awareness and cross-contact prevention throughout production.

Inventory & Cost Control

- Monitor pastry and baking ingredient inventory and communicate ordering needs to culinary leadership.
- Minimize waste through accurate production planning, proper storage, and creative utilization of ingredients.
- Maintain awareness of food costs and portion control.
- Assist with recipe costing and production planning for new and existing product

📌 Pastry chef (Charlottetown)
🏢 Dexterra Group
📍 Charlottetown