Pastry Chef

About Campus Services When it comes to on-campus dining, ARAMARK is the real head of the class. Serving more than 500 colleges and universities throughout the United States, we strive to provide the best residential, retail and catering options for students, faculty and administrators. Position DescriptionReports to Food Service Director. Supervises all production and culinary activities. Level of impact is within own operation. Key Responsibilities · Train and manage kitchen personnel and supervise/coordinate all related culinary activities · Estimate food consumption and requisition or purchase food, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, plan and price menus, ensures proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen · Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques · Assists in supervision of kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases · Brand management · Menu planning/costing · Ensures that requirements for appropriate sanitation and safety levels in respective areas are met. · Serv Safe Certified · Assist in sales process · Coordinates activities with other internal departments, participates in management team meetings, interfaces with Vendors and key service users within client organization · Ensures standard of 90/10 rule is met in kitchen Ideal candidates will possess a bachelor's or related culinary degree with 2+ years of industry&management experience. The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role. Previous experience with food production, purchasing processes and daily foodservice operations is required.P&L accountability and/or contract-managed service experience is desirable.