Aramark (NYSE: ARMK) proudly serves the world’s leading educational institutions, Fortune 500 companies, world champion sports teams, prominent healthcare providers, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. We deliver innovative experiences and services in food, facilities management, and uniforms to millions of people every day. We strive to create a better world by making a positive impact on people and the planet, including commitments to engage our employees; empower healthy consumers; build local communities; source ethically, inclusively, and responsibly; operate efficiently and reduce waste. Aramark is recognized as a Best Place to Work by the Human Rights Campaign (LGBTQ+), DiversityInc, Equal Employment Publications and the Disability Equality Index. Learn more about working here at www.aramark.com/careers or connect with us on Facebook, Instagram, and X.

DESCRIPTION

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 pastry preparation with fresh ingredients from Canadian local sourcing as a 1st Cook Pastry will inspire your team to create truly spectacular fare.

QUALIFICATIONS

· Diploma or Degree from an approved Culinary Training Facility
· Interprovincial Red Seal, Journeyman’s Papers or international equivalent required
· Previous experience in the Culinary field required, large volume production an asset.
· Strong interpersonal and problem-solving abilities
· Work with Chocolate and Sugar work
· Highly responsible & reliable
· Working knowledge of Cook, Chill Retherm cooking process
· Food Handlers Certification
· Completed clean Criminal Background Check before first day of employment

KEY RESPONSIBILITIES

Reporting to the Executive Chef, Executive Sous-Chef, Sous-Chefs and Chef de Partie, responsibilities and essential job functions include but are not limited to the following:
· Oversee food preparation tasks within the Pastry
· Read and follow recipes – prepare, cook and bake.
· Ensure there is sufficiently prepared food quantities to guarantee the banquets run as smoothly and efficiently as possible
· Support the Pastry Chef de Partie in their planning role, support the culinary team in the absence of Chef de Partie
· Prepare and plate final food products ensuring an attractive presentation is achieved
· Ensure all food orders are completed in an efficient manner
· Maintain a strong working knowledge of culinary trends and use them where appropriate
· Participate in menu elaboration
· Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times
· Ensure cleanliness and high sanitation standards are maintained at all times
· Organize and maintain 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
· Works with minimal supervision
· Support on all aspects of the role, helping to enhance their cooking skills
· Understand and insure HACCP guidelines are strictly followed.

ESSENTIAL FUNCTIONS

· 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 constantly work irregular hours, nights, and weekends