Pastry Chef

Position: Pastry Chef, Elisa

Reports to: Executive Chef, Elisa

Elisa is an elegant and modern steakhouse breaks the old-school mold and highlights a vibrant see-and-be-seen destination restaurant. Anchored by an open show kitchen and a Grillworks Infierno as the centre piece, the menu features premium cuts of beef, sustainable seafood, and seasonal produce — all locally sourced.

Elisa was honoured as one of the World’s 101 Best Steak Restaurants, ranking #26 globally (#1 in Canada). At the 2025 Canada’s 100 Best Restaurants, Elisa secured the #87 spot. At the Vancouver Magazine Restaurant Awards, Elisa was named Best Steakhouse, and Best Yaletown by the readers and Restaurant of the Year, while also being recognized as #3 in Best Upscale Dining.

JOB SUMMARY:

The Pastry Chef will inspire, develop, oversee, and manage the pastry program. The ideal candidate has knowledge of bread-making, fine pastry, cake making, and individual dessert plating. If you are recognized for being a team-oriented, motivated, energetic, and organized individual, we invite you to apply.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

(other duties may be assigned as required)

● Assists with overseeing the day-to-day operations of the kitchen

● Serves as an educator, as well as an inspirational, committed, and responsible leader to the restaurant’s pastry team

● Maintains exceptional cleanliness and maintains equipment to optimal specifications

● Designs creative and elevated pastries, desserts, and breads

● Passionate about and possesses great background knowledge of bread making, as well as classic baking techniques and procedures

● Leads by example, inspiring staff to deliver a memorable food experience

● Maximizes resources and inventories by managing cost and monitoring inventory and budget to ensure the best use of inventory and allocation of expenses

● Develops a strong rapport with agents and suppliers

● Under the direction of the Executive Chef, initiates and executes special projects as required

REQUIRED EXPERIENCE AND QUALIFICATIONS:

● Minimum 3 years’ experience leading a pastry driven operation

● Experience working in and managing a restaurant pastry department with a capacity exceeding 150 seats

● Experience curating and managing inventory with both fiscal responsibility and award garnering intentions

● Knowledge of food costing and experience with cost analysis

● Knowledge of and ability to execute classical and traditional pastry techniques

● Knowledge of and experience in bread making

● Experience in menu compilation and the ability to collaborate on menu development

● An ingredient-driven approach to menu writing

● An awareness and active interest in food trends and contemporary developments within pastry

● Ability to lead, train, and motivate junior members of staff

● Strong verbal and written English communication skills

● Superior conflict resolution skills, with the ability to relate professionally to all levels of staff, management, clientele, suppliers, and partners

● Excellent planning and organizational skills, including the ability to handle conflicting deadlines and prioritize multiple tasks

● A strong work ethic and commitment to a premium level of quality

● Comfortable with dealing with media, public speaking, and VIP guests

● Flexibility to work evenings, weekends, and holidays

Interested, qualified candidates are invited to submit their resume by clicking the “Apply Now” button at the top of the page. This position will remain open until filled.