Dessert & Pastry Sous Chef — Lead Kitchen Team

Aramark; Tallahassee (FL); On-site; USD 43,000 - 62,000; Full time

Job summary

Aramark, serving Florida State University in Tallahassee, seeks a Pastry Sous Chef to lead the pastry station under production guidelines. You will manage a culinary team, ensure safety standards, and craft plated desserts and baked items per standardized recipes.

Ideal candidates bring bakery or cooking experience, supervisory skills, and a solid understanding of food safety. This role emphasizes hands-on pastry execution and collaboration with campus dining operations.

Qualifications

• Prior supervisory experience in a food-service setting.
• Experience as a baker or cook required.
• Knowledge of food safety, handling, sanitation and storage.
• Ability to work independently with limited supervision.
• Must obtain food safety certification(s).
• Strong math and counting skills.
• Good written and verbal communication.

Responsibilities

• Schedule and assign daily tasks to the food service team.
• Train staff on food safety, sanitation, and cooking methods.
• Cook and prepare items per recipes and guidelines.
• Set up workstations with ingredients and equipment.
• Prepare ingredients by measuring, chopping, and trimming.
• Use utensils safely and operate ovens, stoves, and mixers.
• Bake, roast, broil, steam and employ various methods.
• Garnish and portion food according to guidelines.
• Store food properly and maintain sanitation.
• Maintain excellent guest service and safety adherence.

Skills

Supervisory experience

Baking and cooking

Food safety knowledge

Independent work

Math and counting

Interpersonal communication

Tools

Ovens

Slicers

Mixers

Job description

Aramark, serving Florida State University in Tallahassee, seeks a Pastry Sous Chef to lead the pastry station under production guidelines. You will manage a culinary team, ensure safety standards, and craft plated desserts and baked items per standardized recipes.

Ideal candidates bring bakery or cooking experience, supervisory skills, and a solid understanding of food safety. This role emphasizes hands-on pastry execution and collaboration with campus dining operations.