Aramark (NYSE: ARMK) is in the customer service business across food, facilities and uniforms, wherever people work, learn, recover, and play. United by a passion to serve, our more than 270,000 employees deliver experiences that enrich and nourish the lives of millions of people in 22 countries around the world every day. Aramark is recognized among the Most Admired Companies by FORTUNE and the World’s Most Ethical Companies by the Ethisphere Institute. Learn more at www.aramark.com or connect with us on Facebook and Twitter.
Aramark’s leisure group specializes in lodging, recreation, conference centers and meeting services. The scope of our operations includes lodging, conference and meeting space, houseboats and other marine activities, retail merchandise, casual and fine dining experiences, and interpretive tours in some of this country's most pristine protected lands and national parks. We have been active partners with the National Park Service for over 20 years, providing high-quality visitor services in numerous locations across the United States. We are one of the nation’s leading managers of conference centers with a strong focus on customer experience. We are considered a premier provider of professional services by clients and competition alike, committed to providing high-quality recreation, hospitality and authentic experiences to clients and visitors from all over the world.
•Coordinate, plan, participate, and supervise the production, preparation and presentation of baked goods, desserts, pastries, and confectionary for a la carte and banquet production.
•Understand and appreciate the subtleties of flavor pairings and different tastes, and have a good aesthetic sense for food and pastry presentation.
•Provide a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products.
•Supervise and participate in the production, preparation, and presentation of all baked goods and pastries for unit as assigned by the Aramark Executive Chef and/or Chef de Cuisine to ensure that a consistent quality product is produced which conforms to all established standards.
•Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate, and perform special projects and other responsibilities as assigned.
•An Associates degree in Pastry Arts preferred
•Three to five year’s experience as a Pastry Chef, with an emphasis on high production; experience in convention center/hotel/large capacity restaurant
•Advanced knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills.
•Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends.
•Valid ServSafe Certificate