First Pastry Cook

• Support the daily operations of the pastry department by preparing high-quality pastries and
• Prepare and bake complete recipes, individual pastries, desserts and breads.
• Plan and direct bread and dessert preparation and cooking activities in a restaurant establishment.
• Maintain inventory and records of baked goods, supplies and equipment.
• Supervise activities of 2nd and 3rd
• May create new recipes with assistance of Chef de Partie.
• Enforcing strict health and hygiene standards in the kitchen and follow the rules of health and safety.
• Monitoring portion and waste control to maintain profit margins.
• Ensure that the production, preparation and presentation of baked goods are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to breads and dessert preparation, receiving, storage and sanitation.
• Follow good preservation standards for the proper handling of all baked goods at the right temperature.
• Flexible shift hours will be required.

• Minimum 1 year of related pastry/baking experience.
• Completion of an apprenticeship program for Pastry Cooks or Completion of college or other program in cooking is an asset to this position and 1-2 years of commercial cooking experience.

• Requires prolonged standing and walking throughout the shift in kitchen, pastry area and storage areas.
• Frequent bending, reaching and crouching to access ovens, mixers, proofers, refrigeration, and low shelving.
• Manual handling and lifting of ingredients, trays, racks, and equipment weighing up to approximately 25–50 lbs, including bulk flour, sugar, and finished products.
• Repetitive hand and wrist motions for mixing, piping, decorating, rolling dough, and detailed pastry work.
• Fine motor skills and hand-eye coordination required for precision decorating and plating.
• Working in hot, cold, and humid environments, including exposure to ovens, freezers, and walk-in coolers.
• Pushing and pulling pastry racks, speed racks, and carts across kitchen and service areas.
• Ability to maintain focus and physical stamina during high-volume production and time-sensitive service periods.

• Marriott Employee Travel program providing you with discounted room rates and food and beverage discounts at any of Marriott’s chain of hotels
• Personal days: 5 per year after 90 days of continued full-time employment
• Food and Beverage discounts at ALL 6 of our dining outlets
• Growth and development opportunities, both personal and professional
• Onsite staff accommodations which include a residence convenience store and employee gym
• One meal per day in our employee cafeteria (taxable benefit)
• Discounts on activities offered through our Activities Committee: Skydiving, Yoga, rafting, to name a few
• Shuttle access to Calgary and Canmore
• Health and Wellness benefits (some restrictions may apply)
• Vacation is accrued starting on your first day of work at a rate of 4% of your earnings
• Discounted access to our Nordic Spa*
• Discounted Ski Pass and Golf rates*
• Kananaskis Parks Pass

Pomeroy Lodging