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Pastry Chef - Higher Education - Boston University
•30 days ago
| Hours | Full-time, Part-time |
|---|---|
| Location | boston, Massachusetts |
About this job
Overview:
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 .
Responsibilities:
About Higher Education
When it comes to on-campus dining, facilities services, sport arenas and conference center services, Aramark is the real head of the class. Partnering with close to 600 colleges and universities throughout the United States, we strive to provide the best residential, retail, and catering options, service and facilities for students, faculty and administrator. Our programs are second to none in their innovation, excellence and results. As part of our commitment, we are determined to build and develop the best team of professionals in the industry - people who aren't afraid of spearheading change, who know how to lead and who appreciate endless opportunity.
Qualifications:
Job Summary :
Rize is a bright and modern sandwich and pastry caf located on the campus of Boston University. This state-of-the-art open bakeshop serves both students and faculty for both dine-in and take-out service.
The primary responsibility of the Pastry Chef is to perform a variety of duties to produce and serve high quality baked goods to our customers with the goal to exceed customers' expectations. This individual will assist in the directing, teaching and coaching of employees in the preparing and presentation of baked goods, breads, and pastry items ensuring that all recipes, and written guidelines are being followed; all policies and procedures regarding safety and sanitation are adhered to and top notch customer service is provided at all times.
Job Duties:
Oversees a high end retail caf which includes an extensive selection of hand-crafted pastries and baked goods. Will be tasked with the development of a seasonal and special occasion bakery program to be offered to parents, students and faculty/staff. Supervises bakery personnel; duties include planning, organizing, scheduling and directing work, training personnel, and recommending applicants for employment or for discipline, termination or retention. Estimates baking needs, requisitions adequate supplies, inventories supplies, and keeps records of products made and used. Insures bakery and equipment are maintained according to proper health and sanitation standards. Prepares bakery items in accordance with forecasted or tallied quantities and follows established recipes and production records at all times. Follows safe work practices when working with and cleaning various pieces of equipment. Reports faulty equipment or environmental hazards to management. Prepares baked items to meet department quality standards and be visually attractive to customers. Insures timely preparation to meet service demands. Trains new bakers. May be responsible for some purchasing. Demonstrates flexibility in schedule in order to meet the needs of the department. Exhibits behaviors and actions, which create a high level of customer satisfaction and reflects respect for customers' rights, age, needs and confidentiality. Works effectively with minimum supervision. Self-direction and high level of self-motivation required in addition to being creative and imaginative. Makes sure that the cleanliness and overall appearance of the bakeshop are meticulously maintained. Ensures that hot food is being served at proper temperature, and that cold food is being served to proper chilled temperature. Performs audits of stations temperatures and enters the information in the station log to ensure that proper temps are being recorded both at opening, holding, and closing. Utilizes unused portions, exercises portion control, and executes batch cooking for all food items, on an as needed basis.
Apply:
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 .
Responsibilities:
About Higher Education
When it comes to on-campus dining, facilities services, sport arenas and conference center services, Aramark is the real head of the class. Partnering with close to 600 colleges and universities throughout the United States, we strive to provide the best residential, retail, and catering options, service and facilities for students, faculty and administrator. Our programs are second to none in their innovation, excellence and results. As part of our commitment, we are determined to build and develop the best team of professionals in the industry - people who aren't afraid of spearheading change, who know how to lead and who appreciate endless opportunity.
Qualifications:
Job Summary :
Rize is a bright and modern sandwich and pastry caf located on the campus of Boston University. This state-of-the-art open bakeshop serves both students and faculty for both dine-in and take-out service.
The primary responsibility of the Pastry Chef is to perform a variety of duties to produce and serve high quality baked goods to our customers with the goal to exceed customers' expectations. This individual will assist in the directing, teaching and coaching of employees in the preparing and presentation of baked goods, breads, and pastry items ensuring that all recipes, and written guidelines are being followed; all policies and procedures regarding safety and sanitation are adhered to and top notch customer service is provided at all times.
Job Duties:
Oversees a high end retail caf which includes an extensive selection of hand-crafted pastries and baked goods. Will be tasked with the development of a seasonal and special occasion bakery program to be offered to parents, students and faculty/staff. Supervises bakery personnel; duties include planning, organizing, scheduling and directing work, training personnel, and recommending applicants for employment or for discipline, termination or retention. Estimates baking needs, requisitions adequate supplies, inventories supplies, and keeps records of products made and used. Insures bakery and equipment are maintained according to proper health and sanitation standards. Prepares bakery items in accordance with forecasted or tallied quantities and follows established recipes and production records at all times. Follows safe work practices when working with and cleaning various pieces of equipment. Reports faulty equipment or environmental hazards to management. Prepares baked items to meet department quality standards and be visually attractive to customers. Insures timely preparation to meet service demands. Trains new bakers. May be responsible for some purchasing. Demonstrates flexibility in schedule in order to meet the needs of the department. Exhibits behaviors and actions, which create a high level of customer satisfaction and reflects respect for customers' rights, age, needs and confidentiality. Works effectively with minimum supervision. Self-direction and high level of self-motivation required in addition to being creative and imaginative. Makes sure that the cleanliness and overall appearance of the bakeshop are meticulously maintained. Ensures that hot food is being served at proper temperature, and that cold food is being served to proper chilled temperature. Performs audits of stations temperatures and enters the information in the station log to ensure that proper temps are being recorded both at opening, holding, and closing. Utilizes unused portions, exercises portion control, and executes batch cooking for all food items, on an as needed basis.
Apply: