Job DescriptionBring your creativity and craftsmanship to Fairmont Hotel Vancouver, Vancouver's iconic Castle in the City.
As
Executive Pastry Chef, you will lead the creative and operational direction of our Pastry and Bakery team, creating memorable experiences across our restaurants, banquets, weddings, VIP amenities, and special events. From elegant desserts and artisan baking to signature creations and showpieces, you will inspire innovation while ensuring exceptional quality and consistency.
As a key member of the Culinary leadership team, you will develop and inspire colleagues while balancing creativity with thoughtful production planning, food safety, cost management, and operational excellence.
This is an opportunity to put your signature on the pastry experience of one of Vancouver's most iconic hotels.
What You'll Be DoingPastry & Bakery Operations- Lead day-to-day Pastry and Bakery production across the hotel.
- Ensure consistent quality, taste, presentation, portioning, and execution.
- Plan production according to restaurant, banquet, wedding, VIP, amenity, and special-event requirements.
- Maintain documented recipes, yields, specifications, and presentation standards.
- Ensure appropriate mise en place, product availability, storage, and rotation.
Menu Development & Innovation- Develop desserts, pastries, breads, amenities, and seasonal offerings aligned with the hotel's Culinary direction.
- Partner with the Executive Chef and Food & Beverage Leaders on menus, promotions, events, and guest experiences.
- Maintain awareness of current pastry techniques, ingredients, trends, and guest preferences.
- Support tastings and customized menu development for weddings, events, and special occasions.
Colleague Leadership & Development- Lead, coach, train, and develop Pastry colleagues and Leaders.
- Establish clear expectations for quality, productivity, food safety, and teamwork.
- Support recruitment, onboarding, performance management, recognition, and succession planning.
- Foster creativity while maintaining consistency, discipline, respect, and accountability.
Financial & Operational Performance- Manage pastry food cost, labour productivity, purchasing, inventory, yields, and waste.
- Forecast production according to business demand.
- Ensure responsible use of premium ingredients and departmental resources.
- Participate in budgeting, equipment planning, and cost-control initiatives.
Food Safety, Health & Safety & Compliance- Ensure compliance with food safety, sanitation, allergen management, and workplace safety requirements.
- Maintain appropriate storage, temperature, labelling, and production practices.
- Support audit readiness and corrective actions.
- Ensure equipment is safely maintained and concerns are promptly reported.
Guest Experience & Collaboration- Develop and execute customized products for VIPs, weddings, celebrations, and special events.
- Respond appropriately to dietary requirements and special requests.
- Work closely with Banquets, Restaurants, Conference Services, Stewarding, Purchasing, and other Culinary Leaders.
What's in It for You- An inclusive, empowering, and positive workplace where people are at the heart of everything we do
- The chance to have fun at work alongside passionate hospitality professionals who are committed to making the world a more welcoming place
- Competitive pay, starting at $95,000 with annual compensation reviews based on market, performance, and capabilities
- Complimentary meals during your shift through our Colleague Dining Program
- Complimentary dry-cleaning of business attire
- Up to $120 per year for safety footwear allowance
- Up to $350 per year for tool replacement allowance
- Exclusive access to the Pacific Northwest Food & Beverage Discount Program with 50% off at our dining destinations in Vancouver, Victoria, and Whistler
- Travel reimbursement program for a TransLink monthly pass
- Extensive benefits package including health, paramedical, dental, vision, life and disability insurance for those meeting eligibility requirements
- Company-matched pension plan, and ability to enroll in the Group Registered Retirement Savings Plan for those meeting eligibility requirements
- Complimentary hotel stay for newly hired colleagues with breakfast for two through our BE OUR GUEST program
- Colleague benefit card offering discounted room and food & beverage rates at Accor properties worldwide for you and your family
- The opportunity to work in a luxury hotel environment within a Vancouver heritage building with a historic legacy dating back to 1939
- Learning programs through our Academies designed to sharpen your skills
- Opportunities to make a difference through our Corporate Social Responsibility activities
QualificationsWhat You'll Bring- Extensive professional pastry and bakery experience, with progressive leadership responsibility in luxury hotels, high-end restaurants, or similarly complex culinary operations
- Proven experience leading a pastry operation supporting multiple outlets, banquets, weddings, special events, and high-volume production
- Advanced technical expertise in pastry and bakery production, including plated desserts, breads, viennoiserie, chocolate, confectionery, and contemporary pastry techniques
- Strong creative ability with a keen eye for presentation, quality, consistency, and evolving culinary trends
- Experience with chocolate work, showpieces, and large-scale specialty production is a strong asset
- Demonstrated ability to lead, inspire, coach, and develop a diverse Pastry team while building a positive, accountable, and collaborative kitchen culture
- Strong production planning and organizational skills, with the ability to manage multiple outlets, events, and competing priorities
- Sound financial and commercial awareness, including food cost, labour planning, purchasing, inventory management, waste reduction, and productivity
- Strong understanding of food safety, sanitation, allergen awareness, and workplace health and safety requirements
- Confident communicator who works effectively with Culinary, Banquets, Food & Beverage, Events, Purchasing, and other hotel teams
- Experience leading within a unionized culinary environment is considered a strong asset
- Familiarity with hotel purchasing, inventory, scheduling, and Microsoft applications is an asset
- Valid Red Seal or Journeyperson Cook certification [required, if applicable]; formal pastry or culinary education and relevant professional designations are assets
- Valid food safety certification as required
- Flexibility to work evenings, weekends, holidays, and varying schedules based on business and operational needs
Physical Requirements- Regular standing and walking in pastry and kitchen production areas
- Manual handling and movement associated with pastry production
- Occasional kneeling, pushing, pulling, climbing stairs or ladders
- Flexible availability according to hotel business requirements
Additional InformationVisa Requirements:Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.
