Job Description
The Pastry Chef is responsible for developing and executing culinary solutions to meet guest needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.
Scope of Role:
Responsible for staff supervision and production of a wide range of freshly baked goods. Focusing on quality and production levels, leads the pastry team on their mission to exceed guest expectations related to food quality and unique dining experiences.
COMPENSATION: The hourly rate or salary range for this position ranges from $63,000 to $67,000, depending on circumstances including an applicant?s skills and qualifications, certain degrees and certifications, prior job experience, market data, and other relevant factors. Additional compensation may include a bonus or commission (if relevant). This is Aramark?s good faith and reasonable estimate of the range of compensation for this position as of the time of posting.?
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If hired, employee will be in an ?at-will position? and Aramark reserves the right to modify base salary (as well as any other discretionary payment or compensation program) at any time AND FOR ANY REASON, including, BUT NOT LIMITED TO for reasons related to individual performance, Aramark or individual department/team performance, and market factors.?
About Harvest Table Culinary Group
Our Mission
Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.
At HTCG, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.
Job Responsibilities
- Managing all aspects of the pastry kitchen, including supervision of bakery staff, training, scheduling, menu development, and creation of the recipe collection.
- Coaches associates by creating a shared understanding of what needs to be achieved and how it is to be accomplished.
- Responsible for delivering on food and labor targets.
- Assists with high volume production for banquet and catering events. Serves up to 20,000 people weekly.
- Ensures food offerings align with the Harvest Table Culinary Group?s Core Pillars and Menu Commitments.
- Bakes pastry items as assigned and is able to produce all items for which the pastry team is responsible.
- Provides planning and direction for the pastry team to produce fresh, vibrant, and additive-free desserts and food items.
- Contributes in driving the internal innovation process from a culinary perspective, identifying trends and new product development opportunities to support guest needs.
- Plans and creates menu changes seasonally and as needed.
- Ensures consistent standards and techniques are applied to the preparation and presentation of food items.
- Ensures that pastry team adheres to the standards and policies established by the Company, including enforcing appearance, attendance, and guest service standards.
- Fully complies with Operational Excellence fundamentals, including managing waste, the pantry list, the recipe collection, and ingredients through managing guest-driven menus and meeting and labor standards.
Qualifications
- Must be able to communicate with a wide range of individuals, ensuring full comprehension of the topic, risk, or liability level.
- At least 3 years? experience and 1-2 years in a management role.
- Bachelor's degree or equivalent experience.
- Experience as a Lead Cake Designer/Decorator strongly preferred.
- Strong culinary, baking, technical, food science background.
Education