Pastry Cook, East Kootenays (Fernie)

Company Description Wild Blue Restaurant + Bar is an acclaimed, chef-driven restaurant in the heart of Whistler village, recognized by Vancouver Magazine as“Whistler’s Hottest New Restaurant.” The restaurant specializes in elevated Pacific Northwest cuisine with a strong focus on sustainable seafood and locally sourced ingredients. Wild Blue is led by industry veterans, including an award-winning restaurant director, a celebrated chef with international accolades, and a renowned restaurateur. The stand-alone venue features seating for 150 guests, a private dining room, raw bar, open kitchen, and an expansive lounge and cocktail bar. Located at 4005 Whistler Way, adjacent to the Aava Hotel and across from the Whistler Conference Centre, it offers a lively, professional environment for hospitality and culinary talent.

Role Description This is a full-time, on-site Pastry Cook role based in Whistler, BC. The Pastry Cook will prepare, bake, and finish a variety of desserts, pastries, breads, and other baked goods in alignment with Wild Blue’s standards and menu vision. Responsibilities include scaling and mixing doughs and batters, baking and assembling plated desserts, managing mise en place, and ensuring consistent quality, taste, and presentation. The Pastry Cook will maintain high standards of cleanliness and food safety, organize and label ingredients and products, and assist with inventory and ordering needs. This role collaborates closely with the pastry and savory kitchen teams, supports service periods, and contributes to menu development through creativity and feedback.

Qualifications

Strong foundation in professional pastry and bakery operations, including Bakery and Baking skills.

Proficiency in Cooking techniques relevant to pastry and dessert preparation, including hot and cold components.

Demonstrated Creativity Skills in dessert design, flavor pairing, and presentation.

Thorough understanding of food safety, cleanliness, and Hygiene standards in a commercial kitchen.

Previous experience as a Pastry Cook, Baker, or similar role in a restaurant, hotel, or bakery environment is preferred.

Culinary or pastry education or equivalent on-the-job training is an asset.

Ability to work efficiently during busy service, follow recipes accurately, and maintain consistency under pressure.

Strong teamwork, communication skills, reliability, and a flexible schedule, including evenings, weekends, and holidays.

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