Pastry Chef

4 months ago

Ottawa, Canada Aramark Full time

To promote a true culinary Canadian experience in Ottawa at the **Shaw Centre**, awarded #1 best convention centre globally in 2020. Under the Executive Chef, this management position will be responsible for developing and executing culinary/stewarding solutions to meet customer needs and tastes. Oversees and manages the culinary and stewarding operations to meet production, presentation and service standards. Applies culinary techniques to food preparation, manages the final presentation and service of food.

**Responsibilities**:
Leadership: Ensures culinary operation production appropriately connects to the Executional Framework. Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards. Manages culinary/stewarding team to ensure quality in final presentation of food and cleanliness of the kitchen. Trains and manage the culinary employees to use best practice food production techniques. Train and manage the culinary/stewarding employees to maintain the sanitation of the kitchen and back of the house area. Coaches’ employees by creating a shared understanding about what needs to be achieved and how it is to be achieved. Plan and execute team meetings and daily huddles. Complete and maintain all staff records including training records, shift opening/closing checklists and performance data. Multi-tasking as well as ability to simplify the agenda for the team is a must.
Financial Performance: Support the Executive Chef in delivering food and labor targets. Understands performance metrics, data, order and inventory trends with a consistent focus on margin improvement.
Productivity: Ensure efficient execution and delivery of all food products in line with the daily menu. Maintain integrity of the standard Aramark food offers; responsible for maintaining food quality of items at all times under the Executive Chef targets. Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards. Understand end to end supply chain and procurement process and systems, ensure only authorized suppliers are used. Full knowledge and implementation of the Food Framework. Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase. Ensure proper equipment operation and maintenance.
Compliance: Ensure compliance with Aramark SAFE food, occupational and environmental safety polices in all culinary and kitchen operations. Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour.
ESSENTIAL FUNCTIONS

To act as Sous-Chef when required.
To be aware of all financial budgets and goals, and to be responsible to attain.
Ensure that all recipes and product yields are accurately costed and reviewed regularly.
Ensure that all food items are prepared as per standard recipe cards, maintaining portion control, and minimizing waste.
Ensure that food stock levels are of sufficient quantity and quality and in relevance to function forecasts.
Ensure that all colleagues are presentable and following the dress code while on shift and in guest view.
Maintain the cleanliness of the culinary operation to Aramark standard.
Ensure that all pastry/food preparation equipment is being used safety, correctly, maintained and cleaned according to SOP’s.
Ensure that all culinary operations recipes are prepared and updated.
Ensure that the culinary department adheres to all Aramark policies and procedures.
Support the development of new policies and procedures.
Ensure that a consistent product of the highest quality is achieved and maintained in all culinary areas, while adhering to operational deadlines.
Support the Executive Chef with creativity on custom menus and yearly menu planning.
Ensure that all relevant banquet set-ups are prepared ahead of guest’s arrival and in adherence with company standards in cooperation with the Director of Hospitality Services.
Be on trend, aware of new products in the market and keep up with the latest product and innovations.

**Qualifications**:

- Culinary/Pastry Certificate or Degree by an accredited culinary agency preferred.
- Serve Safe Certification
- 2-5-years’ experience in a professional kitchen with volume environment (500 to 1000 guests)
- Understanding of IT platform such as payroll, purchasing and Microsoft (Word and Excel)
- Strong preference for a chef with a commitment to local
- Strong knowledges on sugar, chocolate, and artistic presentation
- Ability to obtain and/or maintain any government required licenses, certificates or permits
- Professional appearance and manner, good character to work in a fast-paced team.
- Positive, honest and energetic work ethic
- Clean criminal background check required before first day of employment

**Education**:
**About Aramark**:
**Our Mission**

Roote

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