Alder, an exciting restaurant from the acclaimed Alo Food Group (Alo, Aloette) and the industry game-changing Ace Hotel.

The hotel features a culinary program that’s as vibrant, inspired and culturally alive as the city around us. We’ve already got some of the city’s best culinary talent — now we just need you!

SUMMARY

Responsible for creating baked goods and desserts for all food & beverage outlets. Organize and prepare all food items in the Pastry Department while maintaining quality and quantity control and presentation in accordance with established standards of quality, food cost and labor cost.

CORE FOCUS & ESSENTIAL RESPONSIBILITIES

Qualified candidates must be able to satisfactorily complete the following responsibilities. Other duties may be assigned.

• Prepare and expedite all pastry and bakery items in accordance with standards of quality, quantity control, taste and presentation as established by the Executive Chef.
• Create and maintain a sound working relationship with all preparation staff.
• Review events function sheets on a daily basis in order to ensure adequate preparation of pastry items.
• Introduces special pastries and tests new items.
• Ensure a variety of menu items offering local and seasonal specialties.
• Report to the Executive Chef any maintenance or repairs needed.
• Ensure that all recipes are reviewed regularly to provide maximum profitability.
• Review all pertinent food and beverage requisitions, inter-kitchen transfers and production quantities, and verifies all special food requests with the Executive Chef.
• Prevent the spoilage and contamination of foods by enforcing proper sanitation practices and ensuring compliance with policy and health regulations.
• Inspect delivery of food to ensure the highest level of quality.
• Make menu recommendations to the Executive Chef for future menu development, holidays, special events and promotions.

ESSENTIAL QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to satisfactorily communicate in verbal and written English with guests, leadership, and co-workers to their understanding.
• Prioritize and organize work assignments, have timely follow up and execution.
• Have superb time management skills.
• Maintain complete knowledge of all hotel services/features and hours of operation.
• Other language, mathematical, and reasoning abilities as outlined below.
• Ability to comply with physical demands as outlined below.
• Knowledge and understanding of Atelier & Ace Culture & initiatives.
• Technologically sound with Microsoft Office applications.
• Ability to compute basic mathematical calculations.
• Must be able to maintain a flexible work schedule.

REQUIRED EDUCATION and/or EXPERIENCE

• Culinary Arts or hospitality management certification required; college education preferred.
• Food Handlers Certificate required.
• Minimum 1 year baking experience, in a high-end professional baking environment is required.
• Additional certifications preferred.

LANGUAGE, MATHEMATICAL, and REASONING ABILITIES

Candidate must meet the following cognitive abilities:

• Ability to understand guests’ service needs & requests.
• Ability to acknowledge guests’ requests in a polite manner.
• Ability to clearly communicate in verbal and written English (additional foreign languages are encouraged and preferred).
• Ability to apply logical thinking and understanding to carry out written and oral instructions.
• Ability to address and solve problems involving guest and operational issues.
• Ability to compute basic mathematical calculations.

PHYSICAL DEMANDS / WORK ENVIRONMENT

The physical demands described here are representative of those that must be met to successfully perform the essential functions of this job. The performance of this position may occasionally require exposure to the manufacturing areas where under certain areas require the use of personal protective equipment such as safety glasses with side shields and mandatory hearing protection. Primary environment: ambient room temperatures, lighting and traditional equipment as found in a typical kitchen environment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Sit, walk, and stand continuously.
• Lift / carry 25lbs (frequently) and 50lbs (occasionally)
• Bend, squat, crawl, and reach above shoulder level.
• Use dominant hand coordination for simple grasping, pushing/pulling, and fine manipulation.
• May be exposed to extreme temperatures, dust, dampness, height, and moving machinery.

Job Types: Part-time, Permanent

Pay: From $21.00 per hour

Additional pay:

• Tips

Benefits:

• Company events
• Dental care
• Disability insurance
• Discounted or free food
• Employee assistance program
• Extended health care
• Life insurance
• On-site gym
• Paid time off
• RRSP match
• Store discount
• Vision care
• Wellness program

Schedule:

• Day shift
• Holidays
• Monday to Friday
• Morning shift
• Weekends as needed

Work Location: In person