Follow procedures and directions of Baker and management
Assist in developing and tasting recipes
Does specialized pastries for catering events and specialized decorating when needed
Assisting in baking breads, pies, cakes, cookies and other pastries as necessary per the provided production and catering sheets; assists in production planning to meet daily requirements.
Checks for color coordination and eye appeal of all food items, both hot and cold, using appropriate garnishes where practical.
Follows proper serving methods, including serving correct portion sizes
Follows recipes and cooking procedures as directed by the Executive Chef
Sees that menu board is prepared and proper terms are used for all food items.
Break-down and cleaning of various stations.
Inspects all areas and locks secured areas at the end of each shift.
Follows cleaning checklist.
Additional tasks and responsibilities may be assigned
Tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.
Follows Aramark policies and procedures and safety and sanitation policies and procedures and ensures compliance with these policies and procedures.
May be required to work nights, weekends, and/or overtime.
Employee is responsible for general knowledge of corporate environmental policies and procedures and how they relate to their job functions.
Employee is responsible for knowing the environmental aspects and associated impacts of their job position.
Job specific Environmental Aspects and Impacts will be communicated by Dept. Managers during EMS training and/or pre-shift meetings. Environmental objectives and targets will be communicated by dept. managers for each dept. during EMS training and/or pre-shift meetings. Employee will have no less than 1 performance review per year to include an evaluation of performance standards as they relate to work instructions addressing their department's environmental aspects. Employee will be aware of environmental objectives and targets within their department and how the objectives and targets affect their job performance.
Attention to detail to ensure recipe consistency is vital
Must be able to work independently and finish tasks in a timely manner
Must be able to read and follow recipes
Must be focused on safety and sanitation of all kitchen equipment and areas
Able to carry 50 pounds consistently
Able to follow directions
Perform repetitive tasks
Stand for extended periods of time
Comprehend basic written and verbal communication process
Work in an environment that at times can be hot and humid
Work with a diverse team
Must be able to lead, motivate and relate to others.
Must be well groomed and be able to deal with students/guests courteously and efficiently
Must complete Serve Safe Food Handler’s Certification
Must be fluent in the English language both spoken and written; able to read & interpret documents such as safety rules, Aramark Alcohol Regulations, operating and maintenance instructions and procedure manuals
Must have at least 6 months experience in similar full service restaurant or equivalent schooling
Position requires an extensive knowledge of basic cooking techniques: grilling, sauté, griddle, fryer, baking, broiling etc.