FH-Senior Sous Chef - Pastry

About Freehand Hospitality

Rooted in chef-led creativity, our team is passionate about bringing people together with bold flavours, thoughtful ingredients, and warm, welcoming service. We celebrate diverse culinary styles—from upscale Maritime dining to classic French fare—paired with genuine hospitality that leaves a lasting impression. Every dish tells a story, and every experience celebrates connection, community, and a true sense of place in Halifax.

Our Commissary oversees the dining operations at Muir and specializes in creating seamless culinary experiences for meetings, events, and private gatherings. With a focus on high-quality, customized catering, Commissary ensures that each meal complements the unique nature of every event it serves. From elegant dinners to casual corporate meetings, the team provides thoughtful hospitality and expertly crafted menus to elevate every occasion.

We are looking for a Senior Sous Chef – Pastry who will be responsible for overseeing the production and management of all pastry items. They ensure the preparation and presentation of pastries meet quality standards, manage inventory, and supervise staff. The role is essential in maintaining efficient operations while delivering high-quality pastries to customers.

What you will do:

• Assist in leading the Pastry Team, overseeing production of all pastries, desserts, bread, and other baked goods.
• Ensure all product is consistently produced to the standard set by the Executive Pastry Chef.
• Assist in the management and mentorship of the Pastry Team (about 10-12 people).
• Supervise and manage a team of pastry chefs, bakers, and assistants.
• Train new staff in pastry production, kitchen safety, and company procedures.
• Foster a positive and collaborative team environment to ensure smooth operations
• Ensure the bakery or kitchen complies with food safety and sanitation regulations.
• Regularly inspect equipment, tools, and workspaces for cleanliness and safety.
• Monitor and maintain the quality and freshness of ingredients, ensuring proper inventory management, stock rotation, and waste control.
• Work with venue CDCs and the Executive Pastry Chef to build the dessert & pastry programs within each venue. 
• Stay up to date with pastry trends, techniques, and ingredients and utilize them to keep Freehand Hospitality's offerings innovative, sophisticated, and original.
• Assist in the development of new dessert, pastries, bread, and other baked goods.

• Such other similar and related duties as may be reasonably required by the Employer from time to time

The person we are looking for has:

• Culinary degree or formal pastry training (preferred).
• Previous experience in high-volume kitchens or bakeries.
• Previous managerial experience.
• Extensive knowledge of pastry production techniques, ingredients, and industry trends.
• Strong leadership and team management skills.
• Ability to work under pressure and meet deadlines.
• Excellent communication and organizational skills.
• Attention to detail and high standards for quality.
• Creative and innovative mindset for developing new products.
• Ability to stand for long periods and work in a fast-paced environment.
• Ability to lift and move heavy items (up to 50 pounds).
• Knowledge of food safety regulations and procedures.
• Flexibility to work early mornings, evenings, weekends, and holidays, depending on the business's needs.

What’s in it for you?

• Competitive salary
• Comprehensive extended Health & Dental benefits
• 50% dining discount at Freehand locations
• RRSP Matching

A member of The Armour Group, Freehand Hospitality is an equal opportunity employer. We value our employees and their well-being. If you would like to join an organization with which you can have a work-life balance, career growth, long term job stability, and an opportunity to positively contribute to the community, this position may be for you!

While we thank all applicants only those selected for an interview will be contacted