Lead Baker & Kitchen Team Leader

Aramark; Calgary; On-site; CAD 28,000 - 39,000; Full time

Job summary

Aramark in Canada is seeking a Lead Baker to supervise a culinary team and prepare items according to recipes and production guidelines, while upholding food safety and sanitation standards. The role involves overseeing daily tasks, training staff, and ensuring timely service in a high-volume kitchen.

Responsibilities include baking, roasting, broiling, steaming, portioning, garnishing, equipment operation, and maintaining excellent guest service.

Qualifications

• Previous experience as a supervisor in a related role preferred
• Experience as a baker or cook required
• Ability to work independently with limited supervision required

Responsibilities

• Schedules and assigns daily work assignments to a food service team and oversees the completion of tasks
• Trains and guides staff on job duties, proper food safety and sanitation procedures, cooking methods, etc.
• Cooks and prepares a variety of food according to production guidelines and standardized recipes
• Sets up workstation with all needed ingredients and equipment
• Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items
• Safely uses a variety of utensils including knives
• Operates equipment such as ovens, stoves, slicers, mixers, etc.
• Bakes, roasts, broils, steams, and uses a variety of cooking methods
• Arranges, garnishes, and portions of food according to established guidelines
• Properly stores food by adhering to food safety policies and procedures
• Cleans and sanitizes work areas, equipment, and utensils
• Maintains excellent customer service and positive demeanor towards guests, customers, clients, and co-workers
• Adheres to Aramark safety policies and procedures including proper food safety and sanitation

Skills

Supervisory experience

Bakery/cooking experience

Independent work

Job description

Aramark in Canada is seeking a Lead Baker to supervise a culinary team and prepare items according to recipes and production guidelines, while upholding food safety and sanitation standards. The role involves overseeing daily tasks, training staff, and ensuring timely service in a high-volume kitchen.

Responsibilities include baking, roasting, broiling, steaming, portioning, garnishing, equipment operation, and maintaining excellent guest service.