Head Pastry Chef

The Head Pastry Chef of L’Abattoir Restaurant is the primary leadership body responsible for the profitable and productive operation of the pastry department and team under their jurisdiction, including Private Dining, No. 1 Gaoler’s Mews and the main restaurant itself. The Head Pastry Chef works in partnership with the Executive Chef, Chef de Cuisine and General Manager to ensure that both the front of house and back of house teams are working to create the best possible overall product. All members of the pastry team report directly to the Head Pastry Chef and it is their responsibility to ensure the pastry department is fully staffed, trained to standard and are operating in a healthy and productive manner at all times. They are the embodiment of all the L’Abattoir cultural and behavioural values with human resources, training, financial accountability and service as the main operational focuses and primary responsibilities.

The Head Pastry Chef Responsibilities:

1. Is the management body wholly responsible for the effective running of the pastry kitchen and affiliated functions.
2. Is capable of overseeing the successful execution of all meal periods and/or events within their jurisdiction.
3. Is an ambassador for the business and conducts themselves accordingly at all times.
4. Embodies all values and management principles as outlined in the company handbook and/or general code of conduct.
5. Runs the business in complete compliance with the Vancouver Health Authority, WorkSafeBC and WHMIS.
6. Is responsible and effective in all practices related to team management and human resources.
7. Is responsible for menu development and ensuring all ingredients/supplies required to execute the menu are available to team members at all times.
8. Engages in responsible hiring practices and manages all staffing levels accordingly.
9. Is proficient in all aspects of verbal and written English and communicates in a professional manner at all times.
10. Is responsible for the timely and effective training and development of all staff and management.
11. Is responsible for team member disciplinary action when required in accordance with BC labour laws.
12. Holds regular meetings with members of the management and communicates all pertinent information to necessary parties when necessary.
13. Creates and upholds means of effective communication with all members of their team and is efficient and timely in responding.
14. Is the primary resource and decision-making body in the resolution of internal conflict for the pastry department and its team members. The Head Pastry Chef will consult Ownership in the necessary steps for appropriate conflict resolution.
15. Has working knowledge of basic finance in relation to the health of a restaurant and will manage operational expenditure accordingly.
16. Communicates to Ownership any purchases of equipment needed to execute daily meal service.
17. Communicates to Ownership through all means necessary including Repairs & Maintenance log and Daily Push Log.

Offering a truly unforgettable dining experience, L’Abattoir Restaurant is nestled in the heart of Vancouver's historic Gastown neighbourhood. Chef and Owner Lee Cooper and his team are dedicated to showcasing elevated French-influenced West Coast cuisine, complemented by an award-winning wine program and inspired cocktail list. Established in 2010, the Michelin-recommended restaurant is consistently recognized as one of Canada’s leading culinary destinations.