Pastry Chef at Canadian Rocky Mountain Resorts

PRIMARY FUNCTION

The Pastry Chef is responsible for the production and delivery of all desserts, pastries, and baked goods for Canadian Rocky Mountain Resorts’ properties (Buffalo Mountain Lodge, Emerald Lake Lodge, and The Lake House). This is a hands-on, working chef position based at Buffalo Mountain Lodge’s Panino Bakery, with direct supervision from the Chef de Cuisine at Buffalo Mountain Lodge. The Pastry Chef operates independently in their production kitchen while collaborating closely with the Buffalo Mountain Lodge culinary team and supporting dessert programs across all CRMR properties.

REPORTS TO

Chef de Cuisine – Buffalo Mountain Lodge

HOURS

As required

DUTIES & RESPONSIBILITIES

Production & Menu Development:

• Create, produce, and deliver high quality desserts, pastries, baked goods, cakes, and specialty items for all CRMR properties (BML, ELL, LKH)
• Develop seasonal dessert menus and specialty items in collaboration with property Chefs
• Prepare à la carte desserts, banquet desserts, special occasion cakes, and custom orders
• Ensure consistency in quality, portion sizes, presentation, and flavour across all properties
• Prepare production schedules to determine variety and quantity of goods based on business levels and demands
• Coordinate with property Chefs to understand needs and ensure adequate supply

Integration with BML Kitchen Operations:

• Work at least one day per week on the pastry section in the BML kitchen to maintain full integration with the culinary team and understand operational flow
• Collaborate with the Chef de Cuisine and BML kitchen team on daily operations, menu planning, and special events
• Support BML kitchen operations during high volume periods or special functions as needed
• Participate in BML kitchen meetings, tastings, and team development activities
• Ensure alignment with BML’s culinary standards, plating guidelines, and service expectations

Inventory, Ordering & Cost Management:

• Manage weekly ingredient ordering and purchasing for pastry production
• Maintain accurate inventory records and conduct regular inventory counts
• Manage invoice system and update pricing on inventory sheets
• Monitor and control food costs
• Minimize waste through proper storage, rotation, and utilization of ingredients
• Receive and organize deliveries, ensuring proper storage of all products

Distribution & Logistics:

• Prepare and ship desserts and baked goods to CRMR properties on scheduled delivery days as needed
• Coordinate delivery schedules with property teams to ensure timely arrival
• Package products appropriately for transport to maintain quality and presentation
• Receive and ship various items stored at different areas of Buffalo Mountain Lodge (tea, bread, pizza crusts, etc.)

Health, Safety & Sanitation:

• Maintain pastry kitchen to CRMR cleanliness and sanitation standards on a daily basis
• Follow all health and safety regulations and food handling procedures
• Ensure proper food storage, labeling, and rotation practices (FIFO)
• Complete required cleaning checklists and report sheets as per kitchen standards
• Monitor and maintain pastry equipment; coordinate servicing as needed
• Follow CRMR safety guidelines and OHS procedures

Team Collaboration:

• Communicate regularly with property Chefs on menu needs, special requests, and product availability
• Provide creative dessert ideas and presentations for property Chefs to select from
• Support a positive, collaborative kitchen culture aligned with CRMR values
• Maintain professional relationships with all culinary and operations teams across properties
• Participate in training and development opportunities as offered
• Other duties as assigned

EXPERIENCE

• Red Seal Pastry Chef or Journeyman Baker certification is an asset, or equivalent professional experience
• Minimum 2-5 years of experience as a pastry chef or baker in a professional kitchen environment
• Strong foundation in classical and modern pastry techniques
• Proven ability to work independently and manage production schedules
• Experience with menu costing, inventory management, and food cost control
• Knowledge of food safety regulations and sanitation standards
• Knowledge of special dietary requirements and allergen management
• Creative approach to dessert development and presentation
• Experience with banquet and special event desserts
• Ability to work efficiently in a fast paced production environment
• Strong organizational and time management skills
• Ability to stand for extended periods
• Ability to lift and carry up to 50 lbs
• Ability to work in a kitchen environment with heat, steam, and varying temperatures
• Ability to perform repetitive motions (mixing, rolling, decorating)
• Valid driver’s license (required for occasional deliveries)

Please note that only applicants selected for further consideration will be contacted.

Canadian Rocky Mountain Resorts (CRMR) is committed to building a workplace where everyone can succeed and belong. As Bow Valley Workplace Inclusion Charter signatory, we are working to build a diverse, equitable, and inclusive team environment. We value a wide range of skills, experiences, and backgrounds; and encourage all qualified candidates to apply. CRMR is continuously evolving our systems and practices to remove barriers so all equity seeking groups can succeed.

If you can’t apply online or request accommodation during the application or hiring process, please contact our Human Resources Department at 1-403-441-0375.

We look forward to receiving your application.