Pastry Chef

Our Pastry Chef is an integral part of the culinary brigade at Stanley’s Bar & Grill and Stanley Park Pavilion. They are responsible for the execution of high-quality dishes during regular service and decadent desserts & pastries for our banquet events. This position focuses on line cooking, ensuring consistency, speed, and precision in a fast-paced, guest-driven environment; but has an added element of being the backbone of our team's execution of desserts and pastries.

The ideal candidate is a dependable, enthusiastic professional with strong culinary fundamentals and a positive team-first attitude. They thrive under pressure, take pride in their station, and contribute to a collaborative kitchen culture.

Essential Duties and Responsibilities
Culinary Execution

• Prepare and cook menu items to restaurant standards during breakfast, lunch, and dinner service.
• Maintain high levels of consistency, presentation, and food quality across all dishes.
• Manage mise en place with accuracy and foresight to support service readiness.
• Execute station responsibilities efficiently and adapt quickly to changes or special requests.
• Follow standardized recipes and portion controls to minimize waste and maximize consistency.

Team Collaboration

• Work closely with the Sous Chef, Chef de Partie, and fellow cooks to ensure smooth kitchen operations.
• Communicate effectively with front-of-house and kitchen teams during service.
• Demonstrate a respectful and team-oriented attitude at all times.
• Contribute to a positive kitchen culture through reliability and mutual support.

Sanitation & Safety

• Comply with all food safety, sanitation, and health regulations.
• Maintain a clean, organized, and sanitary workstation throughout service.
• Follow all labeling, storage, and temperature control protocols.
• Immediately report any equipment or safety concerns to the Sous Chef.

Qualifications

• 2+ years of experience in a fast-paced, high-volume restaurant environment.
• Previous baking & pastry experience required
• Strong understanding of line cook responsibilities, kitchen flow, and ticket management.
• Food Safe Level 1 certification or ability to obtain upon hiring.
• Excellent knife skills and working knowledge of culinary techniques.
• Ability to remain calm and organized under pressure while maintaining attention to detail.
• Willingness to learn, take direction, and support the broader team.

Working Conditions
The ideal candidate must be available to work evenings, weekends, and holidays. This role does require being able to stand for extended periods and lift up to 25 lbs. Must be comfortable working in a high-temperature, high-pressure environment during peak service hours.

The wage for this position starts at $23.56 per hour.

The Capilano Group comprises of retail, hospitality and tourism-based businesses anchored by Capilano Suspension Bridge Park in North Vancouver. The Capilano Group’s portfolio includes Moraine Lake Lodge, Moraine Lake Trading and Cathedral Mountain Lodge in the Canadian Rockies, Stanley Park Pavilion, Stanley’s Park Bar & Grill and Prospect Point Café and Gift Shop in Stanley Park, Vancouver and Capilano Suspension Bridge Park, Capilano Trading Post in North Vancouver.