CHEF DE PARTIE - PASTRY

Rossland, BC, Canada

Full-time

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Job details

Job type: Full-time
Apply by: Nov 9, 2026
Experience: Minimum 2-3 years of Cook experience in pastry
Posting language: English
Posted: Oct 10, 2026

Original job description

Seasonal

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Compensation: $26.00 to $28.00 per hour

Description

We are looking for our next great team member to join our Culinary Team at The Josie Hotel.

We Are Committed To Providing You With

Highly competitive wages - an hourly wage ranging between $24.50 to $26.50, depending on experience
An exceptional benefits plan for eligible associates and their family members
RRSP matching program for eligible associates
Flexible scheduling to support your work-life balance
Discounts at Crescent Hotels & Resorts managed properties across North America
Discounts at Marriott properties worldwide for you and your family members

What You Will Be Doing Each Day

As a Chef de Partie - Pastry, you will be responsible for overseeing a the pastry section, assisting with preparation (mise en place), ensuring the quality preparation of all menu items, and properly handling and storing all food products according to standards. You will actively participate in menu development, training junior team members, and maintaining approved food costs while upholding Crescent and Marriott brand standards.

Who We’re Looking For

Does this sound like you?

You actively hold your valid Food Safe Level 1 Certification (or any other level of Food Safe, or its accepted equivalent in British Columbia)
You are excited to take the next step in your culinary career and further develop your leadership skills.
You have a passion for hospitality and culinary excellence, with a strong commitment to service execution and quality standards.
You have strong culinary knowledge, excellent organizational skills, and a thorough understanding of kitchen operations and restaurant service.
You lead by example and inspire your team to maintain high standards.

At Crescent Hotels & Resorts, we are committed to creating a workplace where associates are respected for their individuality - just like the guests and owners we serve. We foster an environment that promotes open conversations about diversity, equity, and inclusion by training, recruiting, and advancing diverse talent at all levels of our organization.

Essential Job Functions

Maintain compliance with all departmental and hotel policies and procedures.
Establish daily priorities and assign production and preparation tasks.
Review daily menus, banquet event orders, and note any changes.
Communicate clearly with the kitchen team both verbally and in writing.
Take physical inventory of specified food items and supplies.
Ensure proper receiving, storage, and security of supplies.
Collaborate with Front of House leadership to review equipment needs, banquet support, cleaning projects, and health/safety follow-up.
Ensure that each kitchen work area is properly stocked with tools, supplies, and equipment.
Ensure menu items are prepared according to recipes, yield guides, and department standards.
Maintain quality and attention to detail for all food products.
Assist Culinary Leadership with new menu development, recipe testing, and writing.
Assist in the training of new hires and maintain an ongoing culinary training program.
Ensure team compliance with health and safety regulations, including handling of special dietary and allergy requirements.
Comply with attendance rules and be present during meal periods as scheduled.
Perform other job-related duties as assigned by leadership, ensuring team compliance with food safety certifications and safe food handling standards.

Qualifications

Minimum 2-3 years of Cook experience in pastry

Motivations

Preferred Growth Opportunities: Inspired to perform well by the chance to take on more responsibility
Preferred Flexibility: Inspired to perform well when granted the ability to set your own schedule and goals
Preferred Financial: Inspired to perform well by monetary reimbursement
Preferred Entrepreneurial Spirit: Inspired to perform well by an ability to drive new ventures within the business

Experience

Required

3 Years

Minimum 2-3 years of Cook experience in pastry

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More about this job

Responsibilities

Oversee the pastry section, coordinate daily preparation and production, and ensure menu items meet recipe, quality, food safety, and brand standards. Support menu development and training, manage supplies and inventory, and coordinate with kitchen and front-of-house leaders.

Requirements

Requires at least 2–3 years of pastry cook experience and a valid Food Safe Level 1 certification or accepted equivalent in British Columbia. Candidates should have strong culinary and kitchen operations knowledge, organizational and communication skills, and the ability to lead and train team members.

Skills

Pastry Preparation
Kitchen Operations
Menu Development
Recipe Testing
Food Safety
Food Handling
Inventory Management
Food Storage
Team Training
Task Assignment
Quality Control
Food Cost Management
Organization
Communication
Leadership
Allergy and Dietary Requirements

Benefits

Competitive Wages
Benefits Plan
RRSP Matching
Flexible Scheduling
Discounts At Crescent Hotels & Resorts Properties
Discounts At Marriott Properties

Visa sponsorship

Not detected in the job text

Keywords

Chef De Partie
Pastry
Food Safe Level 1
Mise En Place
Menu Development
Recipe Testing
Food Safety
Safe Food Handling
Food Costs
Inventory
Receiving
Storage
Banquet Event Orders
Kitchen Operations
Training
Allergy Requirements
Special Dietary Requirements
Health And Safety
Culinary Standards
Marriott Brand Standards

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