Executive Pastry Chef

Original job posting

The Executive Pastry Chef will lead the creative and operational direction of the pastry and bakery team to ensure high-quality production across all hotel outlets. This role involves managing food costs, staff development, and menu innovation while maintaining strict food safety and presentation standards.

Job details

Company Description Experience the magic of working at Fairmont Hotel Vancouver, a timeless Vancouver landmark known as the ‘Castle in the City’. With its majestic chateau-style architecture, copper green roof, and historic gargoyles, this stunning hotel has been captivating visitors since 1939. Located in the heart of downtown Vancouver on prestigious Georgia Street, the hotel is surrounded by a dynamic arts scene, vibrant shopping, exciting nightlife, and world-class dining. Join our cherished team, and be part of an unforgettable hospitality experience. You’ll help create lasting memories for our guests in a setting that’s as exceptional as you are! Job Description Bring your creativity and craftsmanship to Fairmont Hotel Vancouver, Vancouver’s iconic Castle in the City. As Executive Pastry Chef, you will lead the creative and operational direction of our Pastry and Bakery team, creating memorable experiences across our restaurants, banquets, weddings, VIP amenities, and special events. From elegant desserts and artisan baking to signature creations and showpieces, you will inspire innovation while ensuring exceptional quality and consistency. As a key member of the Culinary leadership team, you will develop and inspire colleagues while balancing creativity with thoughtful production planning, food safety, cost management, and operational excellence. This is an opportunity to put your signature on the pastry experience of one of Vancouver’s most iconic hotels. What You’ll Be Doing Pastry & Bakery Operations Lead day-to-day Pastry and Bakery production across the hotel. Ensure consistent quality, taste, presentation, portioning, and execution. Plan production according to restaurant, banquet, wedding, VIP, amenity, and special-event requirements. Maintain documented recipes, yields, specifications, and presentation standards. Ensure appropriate mise en place, product availability, storage, and rotation. Menu Development & Innovation Develop desserts, pastries, breads, amenities, and seasonal offerings aligned with the hotel's Culinary direction. Partner with the Executive Chef and Food & Beverage Leaders on menus, promotions, events, and guest experiences. Maintain awareness of current pastry techniques, ingredients, trends, and guest preferences. Support tastings and customized menu development for weddings, events, and special occasions. Colleague Leadership & Development Lead, coach, train, and develop Pastry colleagues and Leaders. Establish clear expectations for quality, productivity, food safety, and teamwork. Support recruitment, onboarding, performance management, recognition, and succession planning. Foster creativity while maintaining consistency, discipline, respect, and accountability. Financial & Operational Performance Manage pastry food cost, labour productivity, purchasing, inventory, yields, and waste. Forecast production according to business demand. Ensure responsible use of premium ingredients and departmental resources. Participate in budgeting, equipment planning, and cost-control initiatives. Food Safety, Health & Safety & Compliance Ensure compliance with food safety, sanitation, allergen management, and workplace safety requirements. Maintain appropriate storage, temperature, labelling, and production practices. Support audit readiness and corrective actions. Ensure equipment is safely maintained and concerns are promptly reported. Guest Experience & Collaboration Develop and execute customized products for VIPs, weddings, celebrations, and special events. Respond appropriately to dietary requirements and special requests. Work closely with Banquets, Restaurants, Conference Services, Stewarding, Purchasing, and other Culinary Leaders. What’s in It for You An inclusive, empowering, and positive workplace where people are at the heart of everything we do The chance to have fun at work alongside passionate hospitality professionals who are committed to making the world a more welcoming place Competitive pay, starting at $95,000 with annual compensation reviews based on market, performance, and capabilities Complimentary meals during your shift through our Colleague Dining Program Complimentary dry-cleaning of business attire Up to $120 per year for safety footwear allowance Up to $350 per year for tool replacement allowance Exclusive access to the Pacific Northwest Food & Beverage Discount Program with 50% off at our dining destinations in Vancouver, Victoria, and Whistler Travel reimbursement program for a TransLink monthly pass Extensive benefits package including health, paramedical, dental, vision, life and disability insurance for those meeting eligibility requirements Company-matched pension plan, and ability to enroll in the Group Registered Retirement Savings Plan for those meeting eligibility requirements Complimentary hotel stay for newly hired colleagues with breakfast for two through our BE OUR GUEST program Colleague benefit card offering discounted room and food & beverage rates at Accor properties worldwide for you and your family The opportunity to work in a luxury hotel environment within a Vancouver heritage building with a historic legacy dating back to 1939 Learning programs through our Academies designed to sharpen your skills Opportunities to make a difference through our Corporate Social Responsibility activities Qualifications What You’ll Bring Extensive professional pastry and bakery experience, with progressive leadership responsibility in luxury hotels, high-end restaurants, or similarly complex culinary operations Proven experience leading a pastry operation supporting multiple outlets, banquets, weddings, special events, and high-volume production Advanced technical expertise in pastry and bakery production, including plated desserts, breads, viennoiserie, chocolate, confectionery, and contemporary pastry techniques Strong creative ability with a keen eye for presentation, quality, consistency, and evolving culinary trends Experience with chocolate work, showpieces, and large-scale specialty production is a strong asset Demonstrated ability to lead, inspire, coach, and develop a diverse Pastry team while building a positive, accountable, and collaborative kitchen culture Strong production planning and organizational skills, with the ability to manage multiple outlets, events, and competing priorities Sound financial and commercial awareness, including food cost, labour planning, purchasing, inventory management, waste reduction, and productivity Strong understanding of food safety, sanitation, allergen awareness, and workplace health and safety requirements Confident communicator who works effectively with Culinary, Banquets, Food & Beverage, Events, Purchasing, and other hotel teams Experience leading within a unionized culinary environment is considered a strong asset Familiarity with hotel purchasing, inventory, scheduling, and Microsoft applications is an asset Valid Red Seal or Journeyperson Cook certification [required, if applicable]; formal pastry or culinary education and relevant professional designations are assets Valid food safety certification as required Flexibility to work evenings, weekends, holidays, and varying schedules based on business and operational needs Physical Requirements Regular standing and walking in pastry and kitchen production areas Manual handling and movement associated with pastry production Occasional kneeling, pushing, pulling, climbing stairs or ladders Flexible availability according to hotel business requirements Additional Information Visa Requirements: Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization. Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Job-Category: Food & Beverage Job Type: Permanent Job Schedule: Full-Time

What you’ll do

The Executive Pastry Chef will lead the creative and operational direction of the pastry and bakery team to ensure high-quality production across all hotel outlets. This role involves managing food costs, staff development, and menu innovation while maintaining strict food safety and presentation standards.

Requirements

Candidates must have extensive professional pastry and bakery experience with progressive leadership in luxury hospitality environments. A valid Red Seal or Journeyperson Cook certification and formal culinary education are considered strong assets.

Benefits

• Complimentary meals
• Complimentary dry-cleaning
• Safety footwear allowance
• Tool replacement allowance
• Pacific Northwest Food & Beverage Discount Program
• Travel reimbursement program
• Health insurance
• Paramedical insurance
• Dental insurance
• Vision insurance
• Life insurance
• Disability insurance
• Company-matched pension plan
• Group Registered Retirement Savings Plan
• Complimentary hotel stay
• Colleague benefit card

Listed skills

• Production Planning · Preferred
• Budgeting · Preferred
• Food safety · Preferred
• Quality Control · Preferred
• Team Leadership · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Pastry production
• Bakery operations
• Menu development
• Team leadership
• Food safety
• Cost management
• Inventory management
• Chocolate work
• Showpiece creation
• Production planning
• Staff training
• Quality control
• Allergen management
• Budgeting
• Culinary innovation
• Performance management
• Performance Management
• Planning
• Management
• Operations
• Operational Excellence
• Business Requirements
• Leadership
• Innovation
• Restaurant Operation
• Organizational Skills
• Accountability
• Occupational Safety And Health
• Auditing
• Workforce Productivity
• Forecasting
• Inventory Management
• Balancing (Ledger/Billing)
• Creativity
• Teamwork
• Manual Handling
• Employee Onboarding
• Talent Recruitment
• Corporate Social Responsibility
• Scheduling
• Cost Management
• Cost Control
• Purchasing
• Succession Planning
• Workplace Safety
• Waste Minimization
• Menu Planning
• Food Safety And Sanitation
• Mise En Place
• Operational Performance Management

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership
• Executive Pastry Chef
• Pastry Chef
• Chefs
• Chefs and Head Cooks