Royal Vancouver Yacht Club

3811 Point Grey Road, Vancouver, BC

Pastry Chef

Full Time

Hiring for an Assistant Pastry Chef

Vancouver, BC (view on map)

Posted 7 days ago

 
$65000/yr
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Immediate Start
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4 days/week required availability
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Mornings, Afternoons, Evenings shifts

Job Perks & Benefits

Free Staff Meals
Medical/Dental Coverage
No Late Nights

Job Description

Royal Vancouver Yacht Club, established in 1903, is a renowned private yacht club located in the heart of Vancouver, BC. With a rich history and a commitment to excellence, the Club offers world-class dining experiences, outstanding recreational facilities, and a vibrant social atmosphere. Our culinary team is dedicated to delivering exceptional service and creating memorable moments through exquisite food and delightful presentations.

Job Description

The Assistant Pastry Chef, reporting to the Executive Chef, holds a pivotal position in exacting pastry preparation benchmarks and organizational guidelines. Collaborating closely with our culinary team, you will shape the delectable world of pastries, desserts, and baked goods that our patrons cherish. Your expertise in pastry arts and innovative creations will be the cornerstone of our culinary offerings. From managing production to ensuring quality and presentation, your passion for perfection will elevate our members' dining and event experience.

Duties and Responsibilities

  • Manage baked goods and dessert production at Royal Vancouver Yacht Club, ensuring quality and adherence to standards.
  • Lead and coach kitchen staff, overseeing training, performance, and discipline.
  • Follow recipes directed by the Sous Chef or the Executive/Head Chef for precise food preparation.
  • Maintain recipe accuracy, portion control, and presentation standards.
  • Monitor food appearance and portion sizes for consistency.
  • Ensure kitchen cleanliness, proper storage, and adherence to regulations.
  • Assist in achieving food presentation standards set by the Executive Chef.
  • Contribute to recipe development and menu recommendations.
  • Assist with food ordering and inventory management.
  • Act as Sous Chef when needed, upholding values and positive motivation.
  • Manage food storage for quality and waste reduction.
  • Support department objectives, motivate staff, and introduce new concepts.
  • Enhance skills and share knowledge within the team.
  • Create elaborate Buffet Setup
  • Prioritize safety and maintain a safe work environment.
  • Identify opportunities to improve revenue and efficiency.
  • Encourage professional behaviour and integrity among staff.
  • Develop cost-effective, high-quality daily specials.
  • Coordinate equipment maintenance and non-food supply requisitions.
  • Manage employee breaks based on business needs.
  • Participate in pre-shift meetings and maintain staff grooming standards.
  • Follow accident and incident reporting procedures.
  • Attend relevant meetings, events, and tastings.
  • Adhere to club guidelines, regulations, and safety protocols.
  • Report policy infractions and perform other necessary duties.

Requirements & Qualifications:

  • Culinary Degree, Red Seal, or equivalent culinary certification.
  • Food Safe Certification.
  • A minimum of 5 years’ experience as a Pastry Chef or similar role.
  • Proficiency in baking techniques and pastry arts.
  • Strong understanding of food safety and sanitation standards.
  • Creative flair for developing innovative desserts and baked goods.
  • Leadership skills to guide and motivate kitchen staff.
  • Ability to follow recipes accurately and maintain portion control.
  • Excellent time management and organizational skills.
  • Strong attention to detail and commitment to quality.
  • Knowledge of ingredient sourcing and inventory management.
  • Adaptability to work in a fast-paced kitchen environment.
  • Effective communication skills to collaborate with team members.
  • Positive attitude and dedication to maintaining a safe work environment.
  • Willingness to learn and share new techniques and trends.
  • Flexibility to work evenings, weekends, and holidays as needed.

Pay range: From $65,000 to $70,000 per year plus tips.

Benefits:

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

Schedule:

  • Day shift
  • Evening shift
  • Holidays
  • Night shift
  • Weekends as needed

Requirements:

  • Work Permit
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About Royal Vancouver Yacht Club


The Vancouver Yacht Club was formed in 1903, seventeen years after Vancouver was incorporated. The Club had as its first headquarters a small rented house at the foot of Thurlow Street in coal Harbour and proudly counted eighteen yachts in its fleet!

The first elected commodore was Walter E. Graveley, a real estate dealer whose racing credits included sailing on the Countess of Dufferin, the 1876 challenger for the Americas Cup.

The Club soon built a two-storey floating clubhouse on a leased water lot just west of the foot of Bute Street. In 1905 it was towed to a new site in the shelter of Deadman’s Island, close to our present coal Harbour location. This building was later hoisted onto the bank in Stanley Park and used as a spar shed until 1977.

In 1905 the Club included 187 Members and 43 craft flew its burgee – a Cambridge blue pennant with a black diamond in its centre. That same year an application was made for a Royal Charter. In 1906 permission was granted to use the prefix ‘Royal’ and for Members to fly the Blue Ensign. The present burgee, incorporating the Royal Crown, was designed that year. During this time, several Members took advantage of Life Memberships for the princely sum (it was then!) of $50.

The Club continued to expand and in 1927 a permanent Clubhouse was officially opened at Jericho on English Bay. In 1978 the Club completed further expansion and modification as membership growth continued, approaching 1,400 Active and Associate Members. In 1996 a total renovation that took over a year to complete prepared the Club for the twenty-first century. By this time the number of Active and Associate Members exceeded 1,600.

Between 1960 and 1993 the Club acquired seven Offshore Stations. 28 acre Tugboat Island in Silva Bay on Gabriola Island was purchased in 1960; Alexandra Island in Centre Bay on Gambier Island 1n 1965. The Membership approved acquisition of 400 feet of waterfront at Secret Cove in 1972 and in the spring of 1977 we bought our first ‘complete’ marina at Scott Point on Saltspring Island. Colourful and historic Wigwam Inn at the head of Indian Arm was purchased in 1985 and in 1989 the Club took possession of our second ‘full service’ marina at Garden Bay in Pender Harbour. In 1993 the Club purchased 18 acres with 1,400 feet of waterfront in Cortes Bay on Cortes Island. The search continues for a second Offshore Station in Howe Sound.

At present there are over 5,000 members including 1,980 Active Members, 152 Intermediate Members, 208 Post-Secondary Members, 373 Junior Members, 1,405 Joint Members, 518 Non-Resident Members, and 513 Special, Legacy, Honorary Life, and Life Members. The fleet numbers 505 sailing yachts and 1077 power yachts berthed at Jericho and Coal Harbour Stations or moored elsewhere.

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