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 new 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
- Solid 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.

📌 Pastry Production Supervisor Carleton University (Canada)
🏢 Aramark
📍 Canada