2nd Cook/pastry

**2nd Cook/ Pastry**

To promote a true culinary Canadian experience in Ottawa at the Shaw Centre, awarded #1 best convention centre globally in 2020. Every memorable dining experience at Aramark begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine. Your passion for food preparation with fresh ingredients from Canadian local sourcing as a 2nd cook Pastry will inspire your team to create truly spectacular fare.
- Oversees and support Prep Cooks in synchronizing Pasty food preparation tasks
- Acts as a Senior to the Prep Cooks and ensure day to day production, responds to their questions
- Trains Prep Cooks on all aspects of the role, helping to enhance their cooking skills
- Reads and follows recipes - demonstrates proficiency in pastry tasks/food items
- Ensures there is sufficiently prepared Pastry food quantities for the banquets to run as smoothly and efficiently as possible
- Participate to Pastry menu elaboration
- Prepares and plates final Pastry food products ensuring an attractive presentation is achieved
- Ensures all Pastry food orders are completed in an efficient manner
- Maintains a strong working knowledge of culinary trends and use them where appropriate
- Ensures proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times
- Ensures cleanliness and high sanitation standards are maintained at all times
- Organizes and maintains stock rooms and walk-in refrigerators
- At the end of the shift return all food items to designated storage areas - cover and date all perishable items
- Understands and ensures HACCP guidelines are strictly followed.
- Works with mínimal supervision.
- Able to complete complex tasks and may provide back up to the 1st Cook Pasty.
- Ensures recipes are followed to ensure quality standards are met.
- Actively share ideas, opinions and suggestions in shift briefings
- Strong knowledge of food trends and development of recipes, common food allergies and specific preparation
- Maintain proper rotation of product in all chillers to minimize wastage/spoilage.
- To respect the Aramark standard - health and safety with production ethic. (5%)
- Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues.
- Continually strive to improve food preparation and presentations.
- Have full knowledge of all menu items.
- Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
- Follow kitchen policies, procedures and service standards.
- Act as a role model and be a leader for the culinary team.
- Aspire to be in a sous-chef role in the future to facilitate natural development.
- To have strong communication skills with the team and senior management of the F&B department. (20%)
- Foster innovation Leadership skills and training skills in the culinary team
- Other duties as assigned.

**Other Essential Function**
- Ability to frequently move about a large facility, which could span several hundred thousand feet, to perform work responsibilities, and inspections
- Ability to constantly handle, lift, and operate kitchen equipment
- Ability to constantly discern food quality and palatability
- Ability to constantly identify and rectify hazardous situations in the workplace
- Ability to constantly communicate, verbally and in writing, with clients, component management, ARAMARK staff, and vendors
- Ability to frequently handle objects weighing 50 lbs or less
- Ability to frequently withstand high and low room temperatures and handle hot equipment.
- Ability to work well under pressure in a fast-paced environment
- Ability to work cohesively as part of a team
- Ability to focus attention on guest needs, and remaining, calm and courteous, at all times
- Ability to constantly work irregular hours, nights, weekends, and holidays.

**Key Competencies**
- Inspiring Others
- Visionary Leadership
- Leveraging Differences
- Building People Capability
- Delighting Customers/Clients
- Customer/Client Insights
- Building Performance-Based Relationships
- Organizational Collaboration
- Driving for Results
- Disciplined Execution
- Accountability for Excellence
- Impact and Influence

**Qualifications**
- Pastry Diploma or degree from an approved culinary training institution.
- Interprovincial Red Seal or working toward written Red Seal.
- Working knowledge of Cook, Chill Retherm cooking process
- Ability to work with chocolate and sugar
- Food Handlers Certification
- Completed clean criminal background check before first day of employment
- Strong interpersonal and problem-solving abilities
- Highly responsible & reliable

**Required Trainings**
- Orientation to include: AODA Training, Anti-Harassment/Violence Training, Cultural Awareness
- Health and Safety Training
- Safe STEP

Pay: From $22.28 per hour

**Benefits**:

- Flexible schedule

Work Location: In person