Pastry Chef Job at The Dinex Group - Daniel Boulud (Toronto)

Job Description

Café Boulud Toronto is seeking a passionate and creative Pastry Chef with a refined eye for flavor, texture, color, and presentation. The ideal candidate is an innovative culinary leader who brings artistry, precision, and professionalism to their craft while demonstrating strong leadership, mentoring abilities, business acumen, and exceptional attention to detail. The Pastry Chef will oversee all aspects of the pastry department, including production, quality assurance, cost control, employee development, and day-to-day operations. This individual will play a key role in fostering creativity within the department by developing innovative recipes and continuously elevating the team’s technical skills to deliver exceptional products and guest experiences.

Job Responsibility

Maintain the standards of excellence established by Chef Daniel Boulud and Café Boulud Toronto
Oversee all aspects of pastry department operations
Manage pastry production, including quality assurance, cost control, employee training, and operational execution
Foster and maintain a positive, collaborative team environment
Conduct departmental meetings to address food quality, operational initiatives, and team communication
Ensure all required supplies and inventory levels are properly maintained
Demonstrate proficiency with restaurant systems and applications such as Craftable
Uphold the highest standards of cleanliness, organization, and professionalism
Maintain labor costs within budgeted targets and manage overtime effectively
Control food costs and minimize waste
Negotiate with suppliers to secure the best pricing and product quality
Monitor purchasing for maintenance and cleaning supplies
Review monthly profit and loss statements with management
Monitor pricing, revenue, and departmental performance on a regular basis
Recruit, interview, hire, and onboard pastry team members
Create and manage staff schedules
Conduct ongoing training and mentorship to ensure consistency, quality, and guest satisfaction
Lead regular team meetings to encourage communication and development
Properly orient and support new employees
Foster positive employee morale and a culture of accountability and respect
Address team conflicts professionally and administer corrective action when necessary
Oversee preventative maintenance schedules for pastry and kitchen equipment
Partner with culinary leadership to ensure proper equipment upkeep
Maintain the cleanliness and organization of pastry kitchens and storage areas
Ensure compliance with all Health Department regulations, food safety standards, and sanitation practices

Requirements

7-10 years of experience in a high-volume culinary environment
5+ years of Executive Pastry Chef or Lead Pastry Chef experience in a fine dining setting
Strong knowledge of French pastry techniques and presentation
Excellent leadership, communication, and interpersonal skills
Ability to work efficiently and effectively in a fast-paced environment
Strong organizational, problem-solving, and time management skills
Ability to analyze business reports, procedures, and operational data
Commitment to food safety, cleanliness, and operational excellence
Proven ability to train, mentor, and motivate a high-performing team
Minimum of 7 years of management experience in a high-volume dining environment
Extensive knowledge of French pastry production and presentation in both restaurant and banquet settings
Strong understanding of restaurant operations
Ability to inspire and lead a high-performing team

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