POSITION: Baker/Pastry Chef                         

DEPARTMENT: Culinary                           REPORTS TO: Executive Chef

STATUS OF POSITION: Full Time/Year Round

WHY WORK AT DEERHURST RESORT

Nestled in the heart of Muskoka, Deerhurst Resort can become your new office with a view. Becoming a Host unlocks a world of opportunity to not only grow your hospitality career but yourself as well.  On top of the beautiful and relaxing surroundings Deerhurst Hosts enjoy complementary activities such as Golf, Recreation activities, pool and gym access. Discounts on food, clothing and concessions, and hotel stays are just some of the perks available to all Hosts. Affordable staff housing is available on site and includes laundry, internet, shuttle service.  Join our team and find out why thousands of people visit Deerhurst every year.  Apply to Deerhurst today, Muskoka’s preferred place to work and play.

POSITION SUMMARY 

The Baker / Pastry Chef is responsible for the preparation, production, and presentation of all baked goods and pastry items for resort dining outlets, catering functions, weddings, conferences, and special events. The successful candidate will combine technical baking skills with creativity, attention to detail, and a commitment to delivering exceptional guest experiences.

DUTIES AND RESPONSIBILITIES:

• Prepare and bake a variety of breads, rolls, pastries, cakes, cookies, desserts, and specialty items.
• Design and create seasonal dessert menus and feature items.
• Produce desserts and baked goods for restaurants, banquets, weddings, meetings, and resort events.
• Decorate cakes, pastries, and plated desserts to established presentation standards.
• Ensure consistency, quality, and portion control in all products.
• Maintain inventory levels and assist with ordering ingredients and supplies.
• Minimize waste and ensure proper rotation and storage of products.
• Adhere to all food safety, sanitation, and health regulations.
• Maintain a clean, organized, and efficient pastry kitchen.
• Collaborate with the Executive Chef and culinary team on menu development and special projects.
• Train and mentor junior kitchen staff as required.
• Support overall kitchen operations and assist during peak business periods.

 QUALIFICATIONS: 

• Culinary or Baking & Pastry Arts diploma/certificate preferred.
• Minimum 2 years of professional baking or pastry experience; resort, hotel, or high-volume hospitality experience is considered an asset.
• Strong knowledge of baking techniques, pastry production, dessert preparation, and food presentation.
• Experience with wedding cakes, specialty desserts, and banquet production is an asset.
• Understanding of food cost controls and inventory management.
• Knowledge of food safety and sanitation standards.
• Ability to work independently and as part of a team.
• Strong organizational and time-management skills.
• Ability to stand for extended periods and lift up to 50 lbs.
• Flexibility to work mornings, evenings, weekends, holidays, and peak resort periods.

PHYSICAL ASPECTS OF POSITION (include but are not limited to):

• Ability to stand for extended periods of time.

• Ability to lift up to 25–50 lbs.

• Flexible schedule including early mornings, evenings, weekends, and holidays as required in a hospitality environment.

The Perks for All Team Members

• Gain experience in a fun environment

• Free resort pass access: complimentary access to all on site activities and amenities, pool, gym and more!

• Hotel, retail and restaurant discounts

• Meet new people and work within a great team