About AramarkAramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world's leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities. Aramark is recognized as one of the World's Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at www.aramark.com or connect with us on Facebook and Twitter.
The Pastry Chef will be responsible for all aspects of food production, food safety, and all other activities which support food quality and Operational Excellence with focus on, but not limited to, the bakery.
Productivity and Innovation
Develop innovative ideas for bakery shop products taking into account client requests, special diets, and customer comments.
Ensure all deadlines and deliveries are made on time and of the highest quality.
Ensure quality, consistency, and adherence to standards based on ARAMARK Operation Excellence.
Ensure standard of 90/10 rule is being met in the kitchen.
Train and manage kitchen personnel
Supervises bake shop and commissary personnel with responsibility for hiring and discipline.
Assists and supports chef management team in supervising and coordinating non-bakery related culinary activities.
Participation in all culinary daily activities
Client and Customer Relations
Estimate food consumption and requisition or purchase food, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, and plan and price menus.
Manage labor and COS in accordance with annual goals.
Responsible for component menu planning, costing, and brand management.
Safety and Compliance
Develop and be accountable for a safety culture that creates a work environment where no one gets hurt.
Ensure culinary equipment is properly operated and maintained.
Ensure component compliance with sanitation and safety requirements.
Must have minimum two-year culinary certificate from accredited school or have related experience such as apprenticeship.
Minimum 3-5 years kitchen experience. (Pastry experience) ServSafe Certified.