L'Abattoir Restaurant

4.0

0.5

1.0

1.5

2.0

2.5

3.0

3.5

4.0

4.5

5.0

1 review

217 Carrall St, Vancouver, BC

L'Abattoir Restaurant

4.0

0.5

1.0

1.5

2.0

2.5

3.0

3.5

4.0

4.5

5.0

1 review and 2 salaries

217 Carrall St, Vancouver, BC

Pastry Cook

Vancouver, British Columbia (view on map)

Posted 22 hours ago

Job Description

Job Description - Pastry Cook
Responsible to Head Pastry Chef, Executive Chef

The Pastry Cook at L’Abattoir Restaurant is a front line team member assisting the in the profitable and productive operation of the pastry department, including Private Dining and the main restaurant itself. The pastry cook works in partnership with the kitchen leadership team to ensure that both the front of house and back of house teams are working to create the best possible overall product from the pastry department.

The Pastry Cook:

- Is capable of overseeing the successful execution of all meal periods and/or events within their jurisdiction
- Is an ambassador for the business and they conduct themselves accordingly at all times
- Embodies all values and management principles as outlined in the company handbook and/or general code of conduct
- Assists in running the business in complete compliance with Vancouver Health Authority, WorkSafeBC and WHMIS
- Is responsible and effective in all practices related to team management and human resources
- Assists the Executive Chef/Pastry Chef in ensuring all ingredients/supplies required to execute both private dining and a la carte menus are available to team members at all times
- Is proficient in all aspects of verbal and written English and communicates in a language that is professional at all times
- Assists the kitchen leadership team in the timely and effective training and development of all pastry team members
- Communicates to kitchen leadership any purchases of equipment needed to execute daily meal service
- Communicates to kitchen leadership any required Repairs & Maintenance to effectively perform their duties
- Is responsible for daily mise en place and execution of daily meal periods
- Is responsible for organizing the relevant bread and pastry production for private events
- Is responsible for monitoring the efficient use of pastry equipment, resources, and progress of team members to maximize production and minimize waste (ingredients, time); including non-pastry team members and their needs/use of the department resources
Is responsible for maintaining the cleanliness and organization of equipment and workspace
receives/checks deliveries for accuracy and identifies errors
- Assists in anticipating, communicating, and troubleshooting the needs of the Pastry Department w/ heads of other departments (Pastry Chef, Executive Chef, Sous Chef(s), PDR Chef, Restaurant Manager, Director of Sales, Events Coordinator, Bar Manager), and/or their particular needs from the Pastry Department
- Assists in the development of seasonal desserts for rotating a la carte, tasting, and private dining menus
- Is responsible for the success of the pastry department in the absence of the pastry chef