Produces high quality desserts and baked goods in a timely and cost-effective manner. Responsible for preparing breads, rolls, muffins, pastries, pies and desserts for restaurant, catered special events, buffets, coffee and food outlets and the employee dining room.
Follows standardized recipes and gives personal best in service. Must adhere to all GPC company policies, sanitation regulations and requirements.
Assist in other kitchen areas and food items as assigned. May work in other departments with other job duties as requested.
Reports to work on time in proper uniform.
Production of all desserts and baked products that are needed, following all set recipes and standards as set by GPC Executive Chef.
Produces quality baked goods, products and desserts for menu as ordered by guests and / or EDR in a timely fashion for guests and staff.
Produces desserts for restaurant along with sauces and garnishments to present a high-quality sellable product.
Produces items for hotel coffee shop and or food outlets.
Sets pars / scheduling of food production for all items produced in bakeshop.
Train and coach baking & pastry employees and interns in producing a high quality product and & efficient work and time management.
Acts as mentor to baking & pastry interns, coaching and encouraging creativity and productivity.
Manages bakeshop operations and bakers to meet all production needs of the operations.
Checks supplies, prep lists, and ensures all items are stocked and prepared in a timely fashion.
Keeps a clean and orderly work areas and bakery that meets all sanitation requirements.
Inventories supplies and places order with the storeroom clerk using appropriate procedures and documentation in a timely fashion.
Complies with all health and safety codes in handling and storage of all food items and kitchen equipment.
Adheres to and enforces all GPC company policies and regulations.
May be required to work in other kitchen areas as needed and assigned. Must be flexible, part of the culinary team as whole, and help when and where needed.
This is a leadership role in the kitchen and should help, teach, mentor and lead others in the culinary department. This list of duties is intended to be representative of many of the tasks associated with this role.
However, Pursuit and the Glacier Park Collection reserve the right to modify, add, remove, or otherwise change duties at their discretion based on the needs of the business.
2-3 years baking and pastry production experience required.
Patisserie / Culinary degree or training preferred.
Sanitation certification preferred.
Ability to accurately plan, cost and manage food costs & controls required.
Ability to take direction and accomplish tasks as directed by Location Chef required.
Must be knowledgeable in plate presentation.
Must be familiar with the operation of kitchen equipment.
Must have capability to demand quality and maintain guest satisfaction with tact and discretion.
Good organization and communication skills required.
Strong interpersonal skills required.
Must be pleasant, helpful, friendly, outgoing, enthusiastic and courteous in dealing with management and co-workers.
Must be team-oriented, positive and upbeat.
Ability to create new and exciting items for specials and EDR
Must communicate clearly, both verbally and in writing, with a solid attention to detail.
Must bring a keen eye for detail, organization, safety and cleanliness to improve GPC back-of-house culinary operations
Must bring a positive, helpful, team-oriented, we can do this together attitude to all aspects of the job that inspires others
Must exhibit a real curiosity about the business for not only F&B, but also GPC and for Pursuit overall
Must ask good questions and drill down into details to improve the business
Must process information quickly and take initiative to recommend solutions to F&B challenges
Must stay cool under pressure by being resilient, adaptable and flexible
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential functions.
The successful candidate must be willing to relocate to Alberta and must be eligible to work in the Canada.
High volume Kitchen / EDR in a Hotel.
National Park hotel environment.
Climate control equipment may or may not be present. Working in varying degrees of temperature required, including in coolers & freezers.
Job requires standing for long periods of time, walking, bending, handling, reaching, grasping, lifting 50 lbs., and repetitive motions.
Kitchen environment may have times of high noise levels.
Flexible scheduling including varied shifts, AM / PM shifts, weekends and holidays may be required.
May be required to work overnight shift.