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Job Details

Pastry Chef Posted on Mar 29, 2018 by Rimrock Resort Hotel

  • Location Banff, AB
  • Earnings $55,000.00 annually
  • Work Hours 32 to 40 hours per week
  • Position Permanent Full Time
  • Vacancies 1 Vacancy
  • Closing Date Apr 28, 2018
Job Requirements

Employer

Rimrock Resort Hotel

Languages

English

Education

Secondary (high) school graduation certificate or equivalent experience

Experience

3 years to less than 5 years

Additional Skills

  • Train staff in preparation, cooking and handling of food
  • Maintain records of food costs, consumption, sales and inventory
  • Analyze operating costs and other data
  • Requisition food and kitchen supplies
  • Prepare and cook food on a regular basis, or for special guests or functions
  • Prepare and cook meals or specialty foods

Work Setting

Restaurant

Ranks of Chefs

Pastry chef

Food Specialties

Bakery goods and desserts

Chefs and Specialist Chefs Specific Skills

  • Create new recipes
  • Instruct cooks in preparation, cooking, garnishing and presentation of food
  • Supervise cooks and other kitchen staff

Executive Chefs Specific Skills

  • Estimate food requirements and food and labour costs
  • Consult with clients regarding weddings, banquets and specialty functions

How to Apply

Anyone who can legally work in Canada can apply for this job. If you are not currently authorized to work in Canada, the employer will not consider your job application.

In Person

300 Mountain Avenue
Banff, Alberta T1L1J2

Advertised Until

Apr 28, 2018

Important notice: This job posting has been provided by an external employer.The Government of Alberta and the Government of Canada are not responsible for the accuracy, authenticity or reliability of the content.

Interest Codes
The Pastry Chef is part of the following larger National Occupational Classification (NOC).
Chefs
Reading Interest Codes
A Quick Guide

The interest code helps you figure out if you’d like to work in a particular occupation. 
It’s based on the Canadian Work Preference Inventory (CWPI), which measures 5 occupational interests: Directive, Innovative, Methodical, Objective and Social.

Each set of 3 interest codes is listed in order of importance.

A code in capital letters means it’s a strong fit for the occupation.

A code in all lowercase letters means the fit is weaker.

Learn More

Executive Chefs
DIRECTIVE

Interest in supervising` the activities of sous-chefs, specialist chefs, chefs and cooks; and in recruiting and hiring staff

METHODICAL

Interest in co-ordinating information to ensure food meets quality standards; may prepare and cook food on a regular basis or for special guests or functions

INNOVATIVE

Interest in planning menus

Reading Interest Codes
A Quick Guide

The interest code helps you figure out if you’d like to work in a particular occupation. 
It’s based on the Canadian Work Preference Inventory (CWPI), which measures 5 occupational interests: Directive, Innovative, Methodical, Objective and Social.

Each set of 3 interest codes is listed in order of importance.

A code in capital letters means it’s a strong fit for the occupation.

A code in all lowercase letters means the fit is weaker.

Learn More

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