Pastry Chef - Canoe

Toronto, ON
On-site
Posted Nov 1, 2026
1 position

$55,000–$65,000 / year

Opens an external site

Employment type: Full-time
Minimum education: Professional degree
Posting language: English

Job summary

The Pastry Chef will lead the pastry kitchen team to produce high-quality desserts, pastries, and confections while maintaining strict standards. They are responsible for managing food costs, ensuring recipe consistency, and overseeing daily kitchen operations.

Job details

Company Description With over 25 years of culinary history, Canoe continues to challenge creative boundaries in the spirit of celebrating Canada and its distinct provinces. Connecting people to place through contemporary Canadian cuisine; Canoe crafts-inspired dishes reflect our country’s diverse landscape, history and culture. Our chefs work closely with farmers and suppliers to source the finest ingredients from across the nation. What’s in it for you? Gratuity sharing Competitive salary Paid vacation, sick, and personal days Health, dental and vision benefits with enhanced mental health coverage Discounted gym membership Employee Assistance Program Group life & disability insurance Management uniform/clothing reimbursement Monthly dining allowance for all O&B locations for you and up to 3 guests 50% dining discount for all O&B RRSP matching Tuition reimbursement O&B is one of Canada's leading hospitality companies, offering a wide range of exciting internal career opportunities! Job Description The Pastry Chef will have the ability to create unique offerings for our guests. The candidate will assist in maintaining Oliver & Bonacini pastry standards and will help to produce a strong focused dessert program which will include pastries, desserts and confections. *Please note, this compensation package include base salary and gratuities in addition Major Duties & Responsibilities Assist in the day-to-day activities of the pastry kitchen team Lead by example as a hands on Pastry Cook ensuring the quality and consistency of all products served. Ensure that all food is prepared to the standards as set out for the Executive Chef and Chef de Cuisine Control food costs by maintaining accurate records of all food ingredients for pastry Ensure that all menu items have their recipes recorded, costs tallied and updated on an ongoing basis Ensure that food waste is kept to a minimum Follow all operating procedures and identify and correct any organizational problems that impact the effectiveness of the operation Ensure that all health, safety and cleanliness standards are adhered to and correct any deficiencies Handle all special requests and guest allergies to ensure guest health and satisfaction Other duties or responsibilities as assigned or required Qualifications Minimum of five years progressive experience in a pastry capacity A la carte, production and event experience preferred Knowledge of new trends in presentation and preparation Proven ability to work well with a team, and as an individual Culinary degree/diploma an asset Additional Information AI Disclosure To ensure a fair and efficient recruitment process, some aspects of candidate screening may be conducted using AI software. All assessments and outcomes are reviewed by our hiring team to provide thoughtful, personalized consideration. We are committed to transparency and respect, ensuring a welcoming experience for every candidate. Accessibility & Accommodation Oliver & Bonacini is committed to providing an inclusive recruitment process. If you require accommodation or support during any stage of the hiring process, please let us know. We will work with you to ensure your needs are met in a respectful and timely manner. Equity, Diversity & Inclusion We value and embrace diversity in all forms and encourage applicants from all backgrounds to apply. Our recruitment practices are designed to ensure fairness, equity, and opportunity for every candidate. Compensation: CAD 55 - CAD 65 - yearly

What you’ll do

Requirements

Candidates must have a minimum of five years of progressive experience in a pastry role, including a la carte and event production. A culinary degree or diploma is considered an asset for this position.