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
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