Shape pastries, desserts, breads, and confectionery items while supervising production at Carleton University’s Teraanga Commons Dining Hall.
This full-time Pastry Sous Chef works with the Pastry Chef and management team in a high-volume culinary environment. The position oversees preparation, quality, freshness, portion control, and presentation. It also supports current desserts, seasonal offerings, customer inquiries, staffing, equipment, and daily pastry production.
Key Responsibilities: Prepare and present pastries, desserts, breads, and baked goods
Maintain quality, freshness, appearance, portion control, and consistency
Answer ingredient, allergy, and dietary restriction inquiries
Resolve pastry product concerns professionally and courteously




Develop team members through leadership, training, coaching, and support
Requirements: Passion for food, baking, and exceptional guest experiences
Strong organizational, time management, and multitasking abilities
Attention to product quality, presentation, and consistency
Effective communication with colleagues, customers, and management
Food Safe, GHS, and proper food-handling knowledge
Apply your pastry production, quality control, and supervisory skills to deliver consistent dining experiences at Carleton University.

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📌 Pastry Production Supervisor Carleton University (Quebec City)
🏢 Aramark
📍 Quebec City