JOB DESCRIPTION

We know that a Chef’s job isn’t only about the food. It takes skills, dedication, patience, and the right opportunities.
We’re seeking a Pastry Sous Chef to join the Dining Services team at Dalhousie University! As the Patry Sous Chef, you will report to the Executive Chef with a dotted line to the Residence Dining Manager and be responsible for supporting the Executive Chef and Residence Dining Manager in providing culinary leadership in the planning, production, administration and management of a high-quality bakery service at Dalhousie University.
Just like you, we’re passionate about everything we do, and we’ll make sure you have the right growth opportunities to reach the peak of your career.

QUALIFICATIONS

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• 5+ years’ experience of professional baking experience required

• 2+ years’ experience in leadership role considered an asset
• Comprehensive culinary and dietary knowledge
• Culinary degree or Red Seal considered an asset
• Strong relationship building skills with clients and customers
• Experience with food and labour costing
• Assertive, professional and positive with ability to lead in a stressful environment
• Must be flexible, as evenings and weekends may be required
• Must be able to work independently with limited supervision
• Requires occasional lifting, carrying, pushing, pulling of up to 25 lbs.
  Aramark offers health benefits, paid vacation, paid sick time, complimentary uniforms and safety shoes, up to 50% reimbursement on education, including Red Seal certification, and more!
  Aramark Canada is an equal opportunity employer. Accommodations for those with require them can be made available upon request.

• Plan, direct and guide culinary team on behalf of Executive Chef in the execution of daily bakery production in a manner that meets/exceeds operational and financial targets, working alongside front line staff when necessary
• Leads and monitors Bakers and Food Service Workers’ adherence to all Aramark operating standards and legislated standards within the component including company policy and procedure
• Review forecasts in PRIMA (menu management system)
• Remain compliant with regards to all OH&S policies, procedures and required activities
• Assists with onboarding, coaching and developing culinary staff
• Product ordering and supporting monthly inventory
• Ensure cleanliness and organization of storeroom, fridge, and freezer
• Standardizes production to ensure consistent quality and recipe compliance
• Tasting all food ahead of being served
• Maintaining quality of food from presentation to quality of food on the line during service
• Oversee use of tablet based interface for our menu management system (ENABLE+) for culinary team
• Perform other duties as assigned