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Head Pastry Chef

Elora Mill Hotel & Spa

The Head Pastry Chef is a key leadership role for the back of house team. Acting as a member for the Culinary Sr. team reporting to the Executive Chef, this individual will be a role model for all other employees. A well-trained pastry and bakery technician with distinguished skills in all areas, the Head Pastry Chef will be responsible for the day to day operation of the Pastry and Bakery department including Banquet Events, Breakfast, Lunch and Dinner and room service. The Head Pastry Chef will lead the Pastry team in the preparation of high-quality, delicious food made in a thoughtful, consistent, and timely manner. The incumbent will also oversee the ordering, receiving and safe storage of commodities into the hotel in accordance with best practices with both HACCAP and food cost in mind. As a Sr. member of the culinary team, the Head Pastry Chef at the Elora Mill will thrive on surpassing guest expectations and providing an incredible culinary experience.


  • Exhibit a positive optimism and upbeat personality toward guests, suppliers, vendors, and members of the FOH and BOH team.
  • Accept instruction & direction well, work on ability to convert feedback into real changes in behaviour.
  • Always act with integrity and honesty, take responsibility for decisions and actions.
  • Demonstrate a commitment to further develop skills and knowledge and initiates action to accomplish goals.
  • Act as a leader to back of house staff; embodies a great culture and creates a high level of staff engagement
  • Works directly with members of all teams (line cooks, dining room & event servers, management and support staff) to ensure overall team organization, development, adherence to standards and execution excellence
  • Provide orientation for new staff; follow training schedules, understanding that development happens at a different pace for each employee and provide support where needed
  • Contribute feedback to and conduct employee evaluations/performance reviews
  • Graciously assist others to complete the job
  • Demonstrate respect and courtesy for all individuals encountered on the job- fellow managers, team members, business partners, vendors and guests
  • Actively & positively create menus, working to ensure menu dishes are functional and effective from execution and costing perspectives
  • Maintain quality and consistency in the taste of all dishes throughout preparation and during execution of service
  • Ensure proper temperatures are used consistently through proper plating, timing, storage, and preparation of menu items
  • Consistently use correct portion sizes and established recipes, aiding in minimizing waste and keeping costs inline
  • Thoughtfully practice product care by rotating par levels for freshness and regularly perform product temperatures checks
  • Follow established cleaning schedule and always use proper food handling procedures; ensure other members of BOH team consistently do the same
  • Demonstrate a sense of urgency while remaining poised during peak periods while seeking out additional tasks during slower periods
  • Ensure each cook understand the importance of their station’s contribution, knowing how and when to ask for help
  • Communicate Pearle’s core values by demonstrating genuine and thoughtful hospitality in the day to day execution of duties
  • Provide impeccable service to the front of house team and internal guests (ie, delicious staff meals, exploring new items, etc)
  • Pursue the importance of “image “, “attention to detail” and “pride of ownership” to best represent the Pearle Hospitality Brand in everything from plating to BOH cleanliness
  • Follow Chef’s lead to accommodate special requests, dietary restrictions and/or allergies of guests understanding the importance of adhering to established guidelines
  • Arrive to work promptly and, prior to signing in, be in full uniform prepared with all necessary tools for the job.
  • Ensure each station is prepared- mis en place is complete and sufficient for the upcoming service with all items neatly organized and stored properly
  • Maintain station throughout shift, work neatly and make cleanliness a priority- clean as you go.
  • Understand how to properly and safely operate all equipment and communicate that knowledge to others.
  • Ensure all equipment is in working order, and if not, communicate any deficiencies and follow up to make sure they are dealt with.
  • Oversee product ordering and inventory- always being aware of low product counts or lack of product.
  • Meticulously and completely perform the clean up and tear down of the station, ensuring work area is spotless and all product is properly stored
  • Effectively manage time to ensure organizational efficiency.

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