Pastry Chef Full Time

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Le Crocodile by Rob Feenie

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909 Burrard St, Vancouver, BC (map)

Posted 13 hours ago

Le Crocodile is Hiring a Pastry Sous Chef

$54000-58000/yr + tips

Pay Range

Full Time

Job Type

Immediate Start

Start Date

5 days/week required availability

Availability

Mornings, Afternoons, Evenings shifts

Shifts

Job Perks & Benefits

Advancement Opportunities Discounted Staff Meals Free Staff Meals Paid Vacation Staff Discount

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Job Description

Le Crocodile is looking to hire a Pastry Sous Chef. The team is expanding and is looking for an individual to grow with the team. We offer competitive wages and a positive work environment to learn from. Experience is necessary. Strong knowledge of food handling practices and safety regulations. Ability to work in a fast-paced environment while maintaining attention to detail. Strong communication skills and the ability to work collaboratively within a team. Passion for cooking and creativity in menu development.

An Ideal Candidate:

has previous work experience in working in a quality restaurant or bakeries
has a great attitude and communicates clearly and effectively
has great time management skills
Experience and passion for making desserts and other confections
Keeps up with new culinary trends and techniques

Perks:

Competitive wages with tips
Flexible scheduling options
health and dental benefits after probation
50% off food at work
Staff meal on duty
Opportunities for growth and career development

Requirements

Food Safe Level 1
Work Permit

About Le Crocodile by Rob Feenie

Welcome to Le Crocodile by Rob Feenie. I invite you to embark on a culinary journey that marks a new chapter in our story.

In the world of cuisine, simplicity is essential, and each dish embodies my vision and the rich culinary traditions of Alsace and beyond. We are committed to using the finest local ingredients skillfully blending techniques from France, Asia, and Canada—a true reflection of this beautiful country’s diversity.

Our menu is ever-evolving, with my passion for food and the inspiration drawn from the great chefs who have paved the way.

Simplicity is more challenging to achieve than complicated cuisine, but I embrace it wholeheartedly. I hope you find as much joy in this experience as I have in creating it.

Rob Feenie
Chef and Owner