Pastry Chef

Pastry Chef

Location: Calgary, AB

Schedule: Primarily Monday to Friday, daytime hours, with flexibility based on business needs

Salary: $60,000 – $65,000

Benefits: Competitive benefits package

Position Overview

A confidential hospitality group in Calgary is seeking a Pastry Chef to lead a well-established pastry production program.

This role is best suited to someone who enjoys high-quality pastry work in a production-focused environment. While creativity and strong technical skills are important, this position is less focused on plated restaurant desserts and more focused on consistency, organization, and execution across volume pastry items such as muffins, pastries, baked goods, and other café-style offerings.

The successful candidate will work closely with the Executive Chef and existing leadership team to help ensure the pastry department continues to run smoothly and consistently. There is already structure and operational support in place, making this a strong opportunity for someone who can bring steady leadership, strong pastry skills, and a positive team approach.

Key Responsibilities

• Lead daily pastry production with a focus on quality, consistency, and organization.
• Oversee the preparation of pastries, muffins, baked goods, and other production-based items.
• Maintain recipe standards, portioning, presentation, and overall product quality.
• Support efficient production planning for high-volume pastry items.
• Manage and support the pastry team in day-to-day operations.
• Work closely with the Executive Chef on planning, standards, ordering, inventory, and administrative responsibilities.
• Assist with scheduling, waste control, and production organization.
• Maintain a clean, organized, and professional pastry department.
• Train, coach, and support team members to build consistency and confidence within the department.
• Foster a positive, respectful, and team-oriented working environment.
• Lead by example while helping create clear systems, expectations, and accountability.

Ideal Candidate Profile

The ideal candidate has a strong pastry foundation and enjoys working in a structured, production-driven environment. This person understands the importance of consistency, preparation, and organization when producing pastry at volume. A background in a bakery, café, hotel, catering, commissary, or high-volume pastry environment would be a strong fit. Fine dining or plated-dessert experience is not required.

This role would suit someone who is hands-on and happy to work alongside the team, while also being comfortable taking on leadership responsibilities. The successful candidate should be able to communicate clearly, support daily administration, coach team members, and help the department operate smoothly.

A strong fit will be someone who brings a positive attitude, takes pride in their work, and is able to develop the team through teaching, support, and consistent standards.

Experience Requirements

• 5+ years of progressive pastry experience preferred.
• Experience in high-volume pastry, bakery, café, hotel, catering, commissary, or production environments strongly preferred.
• Previous supervisory or management experience required.
• Experience leading a small pastry or production team is an asset.
• Strong understanding of consistency, scaling recipes, production planning, and quality control.
• Ability to balance hands-on production with leadership and administrative responsibilities.

Compensation & Schedule

• The salary range for this position is $60,000 – $65,000, depending on experience.
• The schedule is primarily Monday to Friday, daytime hours, approximately 9:00 AM – 5:00 PM, with flexibility required based on the needs of the business.
• A competitive benefits package is provided. Please note that parking is not provided.

Please contact Kimberley Carlson for more information

[email protected]

604-505-3592