Osteria Savio Volpe is Hiring a Pastry Chef

The Goods from Osteria Savio Volpe

Vancouver, BC | Osteria Savio Volpe is currently seeking an experienced Pastry Chef to join our kitchen team. As a Pastry Chef, you’ll play a pivotal role in maintaining the high standards of our kitchen, leading a team of passionate cooks, and helping to drive the growth and success of our pastry program.

Located in the heart of Fraserhood, Osteria Savio Volpe is a lively neighbourhood osteria rooted in the spirit of traditional Italian cooking — rustic, honest, and made to be shared. Our menu features handmade pasta, wood-fired meats, and thoughtfully sourced ingredients, all served with a bold Italian wine list and the kind of warm, genuine hospitality that makes guests feel right at home.

What You’ll Do:

Lead Menu Development: Curate and execute creative, seasonal pastry menus in line with each restaurant’s unique culinary identity.
Inspire & Manage Teams: Lead, mentor, and develop the pastry team, conducting regular training and performance reviews to ensure top-tier execution.
Ensure Quality: Maintain the highest standards of pastry quality, consistency, and presentation. Conduct tastings and provide feedback for continuous improvement.
Optimize Operations: Oversee inventory management, collaborate with suppliers, control costs, and implement streamlined workflows.
Compliance & Safety: Ensure strict adherence to health and safety regulations, conducting ongoing safety training for the pastry team.

Qualifications:

Minimum 2 years of experience in a fast-paced, high-volume kitchen
Proven leadership skills with the ability to motivate, train, and manage a team
Strong knowledge of kitchen operations, including inventory management, food costing, and quality control
Ability to handle the pressures of a busy kitchen while maintaining a positive, team-oriented attitude
A passion for Italian cuisine and an understanding of regional Italian cooking techniques
Excellent organizational and time management skills
Strong communication skills and the ability to work closely with both kitchen and front-of-house teams

Compensation & Benefits:

$45,000 – $55,000 yearly + gratuities
Benefits program
Daily staff meal
Staff recognition program
Staff milestones
Staff discounted dining
Opportunities for career growth and development in a high-energy, supportive environment