Chef De Partie - Pastry Seasonal (Full-time)

We are looking for our next great team member to join our Culinary Team at The Josie Hotel.

We are committed to providing you with:

• Highly competitive wages — an hourly wage ranging between $24.50 to $26.50, depending on experience

• An exceptional benefits plan for eligible associates and their family members

• RRSP matching program for eligible associates

• Flexible scheduling to support your work-life balance

• Discounts at Crescent Hotels & Resorts managed properties across North America

• Discounts at Marriott properties worldwide for you and your family members

What You Will Be Doing Each Day:

As a Chef de Partie - Pastry, you will be responsible for overseeing a the pastry section, assisting with preparation (mise en place), ensuring the quality preparation of all menu items, and properly handling and storing all food products according to standards. You will actively participate in menu development, training junior team members, and maintaining approved food costs while upholding Crescent and Marriott brand standards.

Who We’re Looking For:

Does this sound like you?

• You actively hold your valid Food Safe Level 1 Certification (or any other level of Food Safe, or its accepted equivalent in British Columbia)

• You are excited to take the next step in your culinary career and further develop your leadership skills.

• You have a passion for hospitality and culinary excellence, with a strong commitment to service execution and quality standards.

• You have strong culinary knowledge, excellent organizational skills, and a thorough understanding of kitchen operations and restaurant service.

• You lead by example and inspire your team to maintain high standards.

At Crescent Hotels & Resorts, we are committed to creating a workplace where associates are respected for their individuality — just like the guests and owners we serve. We foster an environment that promotes open conversations about diversity, equity, and inclusion by training, recruiting, and advancing diverse talent at all levels of our organization.

Essential Job Functions:

• Maintain compliance with all departmental and hotel policies and procedures.

• Establish daily priorities and assign production and preparation tasks.

• Review daily menus, banquet event orders, and note any changes.

• Communicate clearly with the kitchen team both verbally and in writing.

• Take physical inventory of specified food items and supplies.

• Ensure proper receiving, storage, and security of supplies.

• Collaborate with Front of House leadership to review equipment needs, banquet support, cleaning projects, and health/safety follow-up.

• Ensure that each kitchen work area is properly stocked with tools, supplies, and equipment.

• Ensure menu items are prepared according to recipes, yield guides, and department standards.

• Maintain quality and attention to detail for all food products.

• Assist Culinary Leadership with new menu development, recipe testing, and writing.

• Assist in the training of new hires and maintain an ongoing culinary training program.

• Ensure team compliance with health and safety regulations, including handling of special dietary and allergy requirements.

• Comply with attendance rules and be present during meal periods as scheduled.

• Perform other job-related duties as assigned by leadership, ensuring team compliance with food safety certifications and safe food handling standards.