Pastry Chef

The Union Club of British Columbia is seeking an experienced Pastry Chef to join its culinary team in Victoria, British Columbia.

Reporting to the Executive Chef, the Pastry Chef plans and coordinates pastry and dessert production and prepares and presents pastries, desserts and baked goods for à la carte dining, banquets, weddings, member functions, breakfast service, afternoon tea and other Club events.

This is a hands-on culinary position involving direct pastry preparation, production planning, recipe and menu development, quality control and ingredient inventory management.

1. Plan and coordinate pastry and dessert preparation according to daily service requirements, reservations, banquet orders and event schedules.
2. Prepare and produce pastries, desserts, cakes, breads, breakfast pastries and other baked goods for the Club’s food service operations.
3. Prepare, garnish and present plated desserts for à la carte dining, banquets, weddings, member functions, private events and special menus.
4. Work with the Executive Chef to develop and refine pastry and dessert menus, including seasonal offerings and items for holidays, afternoon tea and special events.
5. Develop, test, document and refine new pastry and dessert recipes before introducing them to Club menus.
6. Establish and maintain standardized recipes, preparation methods, portion sizes and presentation standards.
7. Monitor pastry and dessert products throughout preparation and service to ensure established standards for taste, quality, freshness, consistency and presentation are maintained.
8. Plan production quantities and monitor ingredient usage, portioning and food waste to support efficient operations.
9. Monitor pastry ingredient inventory, identify replenishment needs and coordinate purchasing requirements with the Executive Chef.
10. Coordinate with culinary and service teams regarding dessert availability, service timing, dietary requirements, allergens and special requests.
11. Maintain appropriate storage, labelling and handling of pastry ingredients and finished products.
12. Maintain a clean, sanitary, organized and safe pastry work area and follow established food-safety, sanitation and workplace-safety procedures.

1. Completion of secondary school.
2. Minimum three years of professional pastry or baking experience preparing a variety of pastries, desserts and baked products in a commercial or professional kitchen.
3. Cook’s trade certification or an equivalent combination of relevant culinary or pastry credentials, training and professional experience.
4. Experience preparing plated desserts, cakes, breads, breakfast pastries, banquet desserts and specialty pastry items.
5. Experience developing or contributing to pastry and dessert recipes and seasonal menu offerings.
6. Strong knowledge of classical and contemporary pastry and baking techniques.
7. Knowledge of production planning, recipe development, portion control, food costing, inventory management and waste reduction.
8. Knowledge of food safety, sanitation, food storage, allergen management and cross-contamination prevention.
9. FOODSAFE certification or equivalent food-safety certification is required or must be obtained before commencing employment.
10. Red Seal certification is an asset.
11. Strong organizational, communication and time-management skills.
12. Ability to work independently and coordinate competing production requirements in a professional kitchen.
13. Ability to work early mornings, evenings, weekends, holidays and variable shifts according to operational requirements.

1. Full-time employment of 32–40 hours per week.
2. Shifts may include early mornings, evenings, weekends and holidays to support daily dining services, banquets, weddings, member events and other Club functions.
3. Work involves extended periods of standing, bending, reaching and movement within a professional kitchen.
4. Duties involve the use of commercial ovens, mixers, refrigeration equipment, knives and other professional pastry and kitchen equipment.
5. Work may require lifting and carrying ingredients, food products, supplies and equipment associated with normal pastry operations.

Telephone: 250-384-1151