Pastry Cook

Toronto, ON
On-site
Posted Sep 20, 2026
1 position

$19–$23 / hour

Opens an external site

Employment type: Full-time
Experience level: Entry, Junior · 0+ years
Minimum education: Professional degree
Posting language: English
Working hours: 40 hours per week

Job summary

The Pastry Cook will assist in the daily operations of the pastry kitchen, ensuring high-quality production of desserts and confections. They are responsible for maintaining food standards, managing ingredient costs, and adhering to health and safety protocols.

Job details

Company Description Whether in our kitchens, dining rooms, event venues or offices, our singular purpose is to captivate guests with our unparalleled quality, service, and food and wine knowledge. We achieve this only through the excellence, innovation and passion of our team members. If you are seeking a rewarding career that involves first rate training and education, mentoring and development, attractive compensation, and inspiring rewards and recognition, consider joining Oliver & Bonacini Restaurants. What's in it for you? Gratuities Comprehensive health, dental, and vision benefits, including enhanced mental health coverage Discounted gym membership Access to our Employee Assistance Program for confidential support 50% dining discount at all O&B restaurants for you and up to three guests Join one of Canada’s leading hospitality companies, where a wide range of exciting internal career opportunities await! Job Description The Pastry Cook 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. THE DAY TO DAY: Assist in the day-to-day activities of the pastry kitchen team Lead by example as a hands on Chef de Partie 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 one year professional pastry experience 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 This is a full time position Legally eligible to work in Canada Additional Information This is a current vacancy. Wage: $19 - $23 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 19 - CAD 23 - hourly

What you’ll do

Requirements

Candidates must have at least one year of professional pastry experience and a strong understanding of current presentation trends. A culinary degree or diploma is considered an asset for this role.