Assistant Pastry Chef | Three Leaf Catering

Job 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!

Key Responsibilities

• 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.
• 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.
• Lead the ordering, stocking, and rotation of products in coolers, freezers, and dry storage using first-in, first-out methodologies.
• Aid 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:
• A 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:
• An 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