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AccorHotel

Executive Pastry Chef

Vancouver, BC, Canada

Pay: Competitive pay, starting at $95,000 with annual compensation reviews based on market, performance, and capabilities
Job type: Full-time
Posting language: English
Posted: Sep 21, 2026

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Original job description

Company Description

Experience the magic of working at Fairmont Hotel Vancouver, a timeless Vancouver landmark known as the ‘Castle in the City’. With its majestic chateau-style architecture, copper green roof, and historic gargoyles, this stunning hotel has been captivating visitors since 1939. Located in the heart of downtown Vancouver on prestigious Georgia Street, the hotel is surrounded by a dynamic arts scene, vibrant shopping, exciting nightlife, and world-class dining. Join our cherished team, and be part of an unforgettable hospitality experience. You’ll help create lasting memories for our guests in a setting that’s as exceptional as you are!

Job Description

Bring your creativity and craftsmanship to Fairmont Hotel Vancouver, Vancouver’s iconic Castle in the City.

As Executive Pastry Chef, you will lead the creative and operational direction of our Pastry and Bakery team, creating memorable experiences across our restaurants, banquets, weddings, VIP amenities, and special events. From elegant desserts and artisan baking to signature creations and showpieces, you will inspire innovation while ensuring exceptional quality and consistency.

As a key member of the Culinary leadership team, you will develop and inspire colleagues while balancing creativity with thoughtful production planning, food safety, cost management, and operational excellence.

This is an opportunity to put your signature on the pastry experience of one of Vancouver’s most iconic hotels.

What You’ll Be Doing

Pastry & Bakery Operations

Lead day-to-day Pastry and Bakery production across the hotel.
Ensure consistent quality, taste, presentation, portioning, and execution.
Plan production according to restaurant, banquet, wedding, VIP, amenity, and special-event requirements.
Maintain documented recipes, yields, specifications, and presentation standards.
Ensure appropriate mise en place, product availability, storage, and rotation.

Menu Development & Innovation

Develop desserts, pastries, breads, amenities, and seasonal offerings aligned with the hotel's Culinary direction.
Partner with the Executive Chef and Food & Beverage Leaders on menus, promotions, events, and guest experiences.
Maintain awareness of current pastry techniques, ingredients, trends, and guest preferences.
Support tastings and customized menu development for weddings, events, and special occasions.

Colleague Leadership & Development

Lead, coach, train, and develop Pastry colleagues and Leaders.
Establish clear expectations for quality, productivity, food safety, and teamwork.
Support recruitment, onboarding, performance management, recognition, and succession planning.
Foster creativity while maintaining consistency, discipline, respect, and accountability.

Financial & Operational Performance

Manage pastry food cost, labour productivity, purchasing, inventory, yields, and waste.
Forecast production according to business demand.
Ensure responsible use of premium ingredients and departmental resources.
Participate in budgeting, equipment planning, and cost-control initiatives.

Food Safety, Health & Safety & Compliance

Ensure compliance with food safety, sanitation, allergen management, and workplace safety requirements.
Maintain appropriate storage, temperature, labelling, and production practices.
Support audit readiness and corrective actions.
Ensure equipment is safely maintained and concerns are promptly reported.

Guest Experience & Collaboration

Develop and execute customized products for VIPs, weddings, celebrations, and special events.
Respond appropriately to dietary requirements and special requests.
Work closely with Banquets, Restaurants, Conference Services, Stewarding, Purchasing, and other Culinary Leaders.

What’s in It for You

An inclusive, empowering, and positive workplace where people are at the heart of everything we do
The chance to have fun at work alongside passionate hospitality professionals who are committed to making the world a more welcoming place
Competitive pay, starting at $95,000 with annual compensation reviews based on market, performance, and capabilities
Complimentary meals during your shift through our Colleague Dining Program
Complimentary dry-cleaning of business attire
Up to $120 per year for safety footwear allowance
Up to $350 per year for tool replacement allowance
Exclusive access to the Pacific Northwest Food & Beverage Discount Program with 50% off at our dining destinations in Vancouver, Victoria, and Whistler
Travel reimbursement program for a TransLink monthly pass
Extensive benefits package including health, paramedical, dental, vision, life and disability insurance for those meeting eligibility requirements
Company-matched pension plan, and ability to enroll in the Group Registered Retirement Savings Plan for those meeting eligibility requirements
Complimentary hotel stay for newly hired colleagues with breakfast for two through our BE OUR GUEST program
Colleague benefit card offering discounted room and food & beverage rates at Accor properties worldwide for you and your family
The opportunity to work in a luxury hotel environment within a Vancouver heritage building with a historic legacy dating back to 1939
Learning programs through our Academies designed to sharpen your skills
Opportunities to make a difference through our Corporate Social Responsibility activities

Qualifications

What You’ll Bring

Extensive professional pastry and bakery experience, with progressive leadership responsibility in luxury hotels, high-end restaurants, or similarly complex culinary operations
Proven experience leading a pastry operation supporting multiple outlets, banquets, weddings, special events, and high-volume production
Advanced technical expertise in pastry and bakery production, including plated desserts, breads, viennoiserie, chocolate, confectionery, and contemporary pastry techniques
Strong creative ability with a keen eye for presentation, quality, consistency, and evolving culinary trends
Experience with chocolate work, showpieces, and large-scale specialty production is a strong asset
Demonstrated ability to lead, inspire, coach, and develop a diverse Pastry team while building a positive, accountable, and collaborative kitchen culture
Strong production planning and organizational skills, with the ability to manage multiple outlets, events, and competing priorities
Sound financial and commercial awareness, including food cost, labour planning, purchasing, inventory management, waste reduction, and productivity
Strong understanding of food safety, sanitation, allergen awareness, and workplace health and safety requirements
Confident communicator who works effectively with Culinary, Banquets, Food & Beverage, Events, Purchasing, and other hotel teams
Experience leading within a unionized culinary environment is considered a strong asset
Familiarity with hotel purchasing, inventory, scheduling, and Microsoft applications is an asset
Valid Red Seal or Journeyperson Cook certification [required, if applicable]; formal pastry or culinary education and relevant professional designations are assets
Valid food safety certification as required
Flexibility to work evenings, weekends, holidays, and varying schedules based on business and operational needs

Physical Requirements

Regular standing and walking in pastry and kitchen production areas
Manual handling and movement associated with pastry production
Occasional kneeling, pushing, pulling, climbing stairs or ladders
Flexible availability according to hotel business requirements

Additional Information

Visa Requirements:
Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Job-Category: Food & Beverage

Job Type: Permanent

Job Schedule: Full-Time

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More about this job

Responsibilities

The Executive Pastry Chef will lead the creative and operational direction of the pastry and bakery team to ensure high-quality production across all hotel outlets. This role involves managing food costs, staff development, and menu innovation while maintaining strict food safety and presentation standards.

Requirements

Candidates must have extensive professional pastry and bakery experience with progressive leadership in luxury hospitality environments. A valid Red Seal or Journeyperson Cook certification and formal culinary education are considered strong assets.

Skills

Pastry production
Bakery operations
Menu development
Team leadership
Food safety
Cost management
Inventory management
Chocolate work
Showpiece creation
Production planning
Staff training
Quality control
Allergen management
Budgeting
Culinary innovation
Performance management

Benefits

Complimentary meals
Complimentary dry-cleaning
Safety footwear allowance
Tool replacement allowance
Pacific Northwest Food & Beverage Discount Program
Travel reimbursement program
Health insurance
Paramedical insurance
Dental insurance
Vision insurance
Life insurance
Disability insurance
Company-matched pension plan
Complimentary hotel stay
Colleague benefit card

Visa sponsorship

Not detected in the job text

Keywords

Executive Pastry Chef
Hospitality
Luxury Hotel
Pastry Production
Bakery
Culinary Leadership
Menu Development
Food Cost Control
Inventory Management
Red Seal
Journeyperson Cook
Food Safety
Sanitation
Allergen Management
Chocolate Work
Showpieces
Viennoiserie
Banquets
Catering
Staff Development
Performance Management
Budgeting
Operational Excellence
Quality Assurance
Culinary Arts

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