Pastry chef

Pastry Chef (Chef Pâtissier) Lou Pécou, Halifax _40-seat restaurant. Serious French pastry. No shortcuts._ The role Lou Pécou is a 40-seat restaurant in Halifax looking for a Pastry Chef with deep, proven experience in French pâtisserie to own our dessert program. You run pastry end to end: creation, production, costing, and consistency and you set the standard for everyone who touches your station. Responsibilities * Own the full pastry program: dessert menu, daily production, mise en place, and service execution * Develop seasonal desserts in collaboration with our Chef de Cuisine and owner * Maintain flawless consistency across every plate, every service * Manage food cost, waste, yields, and pastry ordering * Uphold strict hygiene, labeling, and station organization standards * Train and mentor junior cooks on pastry fundamentals Requirements, non-negotiable * Significant professional experience in French pastry (restaurant or pâtisserie) * True mastery of the classics: pâtes, crèmes, viennoiserie, entremets, chocolate work, plated desserts * Formal training (CAP Pâtissier or equivalent) strongly preferred * Organized, precise, and calm under pressure * You taste everything before it leaves your station What we offer * 5-day work week with 2 consecutive days off ? work-life balance isn't a slogan here * Competitive salary based on experience * Real creative input on a focused, seasonal menu * A kitchen run on clear standards, with a Chef de Cuisine who has your back Pay: $17.00-$22.00 per hour Expected hours: 30.0 ? 40.0 per week Work Location: In person