Pastry Sous-Chef
- Ottawa, ON, Canada
Full-time
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Job details
- Job type
- Full-time
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- Posting language
- English
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Original job description
Job Description
Come join our passionate culinary team! You will have the opportunity to create a wide range of cultural cuisines, work with local partners, feature special dishes with your own flair, and impact our customers' dining experience.
We are hiring a full-time Pastry Sous Chef to join our team at the Teraanga Commons Dining Hall on Carleton University campus. Reporting to the Pastry Chef and working with the management team on a daily basis, the Pastry Sous Chef oversees all activities of our Pastry Cooks and other kitchen personnel engaged in preparing and cooking pastries and baked goods, in addition to managing, training, and providing culinary vision and leadership in a high-volume environment.
What We Offer
About Aramark
At Aramark, we empower our people to create moments that matter through exceptional hospitality experiences. We serve more than a dozen industries with pride and passion, building community, connection and careers all across the world.
You'll be surrounded by some of the most innovative minds in the industry and powered by our shared mission to pursue what matters. Here, you'll have the opportunity to do great things for our people, our planet, our partners and our communities. We believe a career should develop your talents, fuel your passions and enable your growth. Supported by committed leadership, you'll be empowered to try new things and find solutions to tough problems. No matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is to help you reach your full potential and pursue what matters.?
Come join our passionate culinary team! You will have the opportunity to create a wide range of cultural cuisines, work with local partners, feature special dishes with your own flair, and impact our customers' dining experience.
We are hiring a full-time Pastry Sous Chef to join our team at the Teraanga Commons Dining Hall on Carleton University campus. Reporting to the Pastry Chef and working with the management team on a daily basis, the Pastry Sous Chef oversees all activities of our Pastry Cooks and other kitchen personnel engaged in preparing and cooking pastries and baked goods, in addition to managing, training, and providing culinary vision and leadership in a high-volume environment.
What We Offer
- Health benefits (full-time employees)
- Training and development opportunities
- Employee recognition programs including service awards
- Meal program
- Strong focus on a safe and healthy work environment
- Diverse and inclusive workforce
- Oversee and actively participate in the preparation, production, and presentation of pastries, desserts, baked goods, breads, and specialty confectionery items.
- Provide high-quality pastry products in a professional, efficient, and consistent manner while maintaining established recipes and presentation standards.
- Ensure all pastry and bakery items meet quality, freshness, appearance, and portion control standards.
- Respond to customer inquiries regarding ingredients, product preparation, dietary restrictions, and food allergies.
- Resolve customer concerns related to pastry and bakery products in a timely, professional, and courteous manner.
- Develop and motivate pastry team members by providing leadership, coaching, training, and ongoing support.
- Manage, schedule, and assign work to pastry staff while maintaining accountability and fostering a positive and engaging team culture.
- Responsible for maintaining a clean, safe, and sanitary work environment and ensuring compliance with all food safety, sanitation, and workplace safety regulations.
- Plan, organize, and execute daily pastry production to meet operational, catering, and special event requirements.
- Assist with inventory control, ordering, receiving, and storage of pastry ingredients and supplies while minimizing waste.
- Participate in labour scheduling and support the efficient use of staffing resources to meet business needs.
- Monitor and maintain pastry equipment, ensuring proper operation, cleanliness, and preventative maintenance.
- Assist with the development and implementation of new desserts, seasonal offerings, and specialty baked products.
- Ensure adherence to all Aramark policies, procedures, and operational standards.
- Lead the pastry operation in the absence of the Pastry Chef.
- Several years of experience in the culinary industry, with a strong focus on pastry arts, baking, and dessert production.
- Formal culinary or pastry arts training is considered a strong asset.
- Red Seal Certification is considered an asset.
- Demonstrated passion for food, baking, and delivering exceptional guest experiences.
- Strong leadership and people management skills, with experience coaching, training, and supervising team members.
- Proven ability to work effectively in a fast-paced environment while maintaining high standards of quality and consistency.
- Strong organizational, time management, and multitasking skills.
- Thorough knowledge of food safety, sanitation, and workplace health and safety standards, including Food Safe, GHS, Health & Safety policies, and proper food-handling practices.
- Strong attention to detail, with a commitment to product quality, presentation, and consistency.
- Ability to communicate effectively and collaborate with colleagues, customers, and management.
- Flexibility to work a variety of shifts, including evenings, weekends, and holidays, as operationally required.
About Aramark
At Aramark, we empower our people to create moments that matter through exceptional hospitality experiences. We serve more than a dozen industries with pride and passion, building community, connection and careers all across the world.
You'll be surrounded by some of the most innovative minds in the industry and powered by our shared mission to pursue what matters. Here, you'll have the opportunity to do great things for our people, our planet, our partners and our communities. We believe a career should develop your talents, fuel your passions and enable your growth. Supported by committed leadership, you'll be empowered to try new things and find solutions to tough problems. No matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is to help you reach your full potential and pursue what matters.?
More about this job
Responsibilities
Oversee and participate in the production and presentation of pastries, desserts, breads, and specialty baked goods while maintaining quality, freshness, consistency, and food safety standards. Lead and develop pastry staff, plan daily production, support inventory and staffing needs, maintain equipment, and lead the pastry operation when the Pastry Chef is absent.
Requirements
Several years of culinary experience focused on pastry arts, baking, and dessert production are required, with formal culinary or pastry training and Red Seal Certification considered assets. Candidates should demonstrate leadership, strong organization and communication, high-quality work in a fast-paced environment, and thorough knowledge of food safety and workplace safety; a criminal background check is required.
Skills
- Pastry Arts
- Baking
- Dessert Production
- Team Leadership
- Staff Training And Coaching
- Staff Scheduling
- Food Safety And Sanitation
- Production Planning
- Inventory Control
- Ordering And Receiving
- Waste Reduction
- Quality Control
- Customer Service
- Food Allergy Awareness
- Time Management
- Equipment Maintenance
Benefits
- Health Benefits
- Training And Development Opportunities
- Employee Recognition Programs
- Meal Program
- Safe And Healthy Work Environment
- Diverse And Inclusive Workforce
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
- Management & Leadership
Keywords
- Pastry Arts
- Baking
- Dessert Production
- Pastries
- Baked Goods
- Breads
- Specialty Confectionery
- Food Safety
- Sanitation
- Workplace Safety
- Food Safe
- GHS
- Red Seal Certification
- Culinary Training
- Production Planning
- Inventory Control
- Ordering
- Receiving
- Storage
- Portion Control
- Quality Standards
- Customer Service
- Food Allergies
- Staff Scheduling
- Team Leadership
- Coaching
- Training
- Equipment Maintenance
- Catering
- Seasonal Offerings