Assistant Pastry Chef | Three Leaf Catering

Company Description

The University of Notre Dame is more than a workplace; it is a vibrant, mission-driven community where every employee is valued and supported. Rooted in a tradition of excellence and inspired by our Catholic character, Notre Dame is committed to fostering an environment of care that nurtures the whole person—mind, body, and spirit. Here, you will find a deep sense of belonging, a culture that prioritizes well-being, and the opportunity to grow your career while being a force for good in the world. Whether contributing to world-class research, shaping the student experience, or supporting the University’s mission in other ways, you will be part of a dedicated team working to make a meaningful impact on campus and beyond. At Notre Dame, your work matters, and so do you!

Job Description

At the University of Notre Dame, we believe that community is built around the table, and Three Leaf Catering serves as the premier culinary engine bringing that mission to life. From intimate campus gatherings to large-scale university banquets, our team crafts memorable dining experiences rooted in excellence, community, and sustainability. To help lead this dynamic, service-focused environment, we are seeking an accomplished and collaborative Assistant Pastry Chef.

Serving as the primary lieutenant to the Pastry Sous Chef, this role ensures the seamless production and artistic presentation of all pastry and dessert items across campus. You will balance hands-on culinary production with administrative and leadership duties, managing daily priorities, refining recipes, and mentoring a talented pastry team. Your goal will be to maintain the highest standards of culinary quality and food safety while fostering a cooperative, high-performance kitchen culture that reflects the spirit and tradition of Notre Dame.

Key Responsibilities:

Production and Quality Excellence

• Manage daily pastry preparation and presentation activities to ensure optimum quality and consistency.
• Assist in developing new seasonal menus, testing recipes, and creating detailed plating guides and recipe cards.
• Set daily priorities for the team and pivot assignments in real time to meet fluctuating business demands.
• Oversee buffet setups and special menu plate ups, occasionally interacting with guests to ensure a premier dining experience.

Leadership and Team Management

• Foster a cooperative work environment by directing training sessions and conducting regular performance appraisals.
• Ensure all staff members adhere to grooming and uniform standards.
• Collaborate with and assist other departments as needed based on business volume and operational necessity.

Operations and Administration

• Lead the ordering, stocking, and rotation of products in coolers, freezers, and dry storage using first-in, first-out methodologies.
• Assist in writing and updating production schedules and labor logs according to established standards.
• Ensure the kitchen and all equipment are cleaned and organized, and immediately report any malfunctioning equipment or safety hazards.
• Maintain strict adherence to health and safety regulations and conduct regular inventory counts.

Qualifications

Minimum Qualifications:

• High school diploma or equivalent combined with advanced knowledge of pastry techniques, baking science, and dessert plating.
• Proven professional experience in culinary production, inventory control, ordering systems, and health department compliance.
• Ability to stand for extended periods and lift up to 50 pounds.
• Flexibility to work early mornings, evenings, weekends, and holidays as required by the pastry production cycle.
• Strong interpersonal and communication skills for team management and professional guest interaction.

Preferred Qualifications:

• Associate or Bachelor degree in Culinary Arts, Pastry Arts, or a related field.
• Demonstrated experience maintaining recipe databases, production schedules, and cost-control measures.
• Proven ability to remain calm and reorganize priorities in a fast-paced, rapidly changing kitchen environment.
• Experience training staff and identifying professional growth opportunities for junior team members.

Additional Information

Salary: Starting at $55,000/year

Commensurate with Experience

The University of Notre Dame seeks to attract, develop, and retain the highest quality faculty, staff and administration. The University is an Equal Opportunity Employer, and does not discriminate on the basis of race, color, national or ethnic origin, sex, disability, veteran status, genetic information, or age in employment. Moreover, Notre Dame prohibits discrimination against veterans or disabled qualified individuals, and complies with 41 CFR 60-741.5(a) and 41 CFR 60-300.5(a). We strongly encourage applications from candidates attracted to a university with a Catholic identity.