Minimum Qualifications:
Pastry Chef certification or equivalent
A minimum of 5 years experience as Pastry Chef in fine dining hotel establishment with gourmet dining /banquet of approx. 300 people
Must demonstrate special techniques, be creative and innovative and possess supervision skills
Must have experience in sugar work, chocolate confection and ice cream/sherbet making
Candidate must have team spirit to compliment our kitchen brigade of 40 employees
Employee must supply tools of the trade

Scope:
Responsible and accountable for:
Directing, co-ordinating and supervising all activities and operations of the pastry department
The quality of the pastries being prepared and served to the guests of Keltic Lodge
Ensure consistency of Quality Pastry, through effective and efficient application of professional culinary techniques and meet standards established by the Executive Chef
The supervision of maximum 5 pastry employees.

Specific responsibilities:
Requisitioning of food and cleaning supplies on a daily basis to meet production
Supervise employees ( punctuality, quality of work, work ethic, pilferage) and report to the Executive Chef
Quality of pastries meet standards
Cleanliness of the pastry department
Food waste control
Labour cost control
Proper training to employees
Scheduling pastry employees
Dessert menu planning
Team leadership
Ensuring employees use proper safety procedures
Record and report work accidents
To plan work production (banquet, lunch tour)
The organization and planning of banquets
Assisting in employees evaluation

Seasonal Job Schedule:
Full time employment

End of May to mid October

Six days a week: 48 hrs.

TO APPLY:
If you have the skills and experience required for this position, please forward your resume to:

E-mail: guestservicesmgr@kelticlodge.ca