Assistant Pastry Chef | Three Leaf Catering
University of Notre Dame · Notre Dame, Indiana, United States
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!
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, collaborative, and results-driven Assistant Pastry Chef.
Reporting to the Executive Pastry Chef, the Assistant Pastry Chef is a hands-on culinary leader responsible for overseeing daily pastry production, coordinating team activities, maintaining exceptional quality standards, and supporting the effective operation of the pastry department. This role combines advanced pastry skills with direct staff supervision, production planning, inventory management, cost control, and employee development.
The successful candidate will lead by example, balancing hands-on culinary execution with the ability to organize, motivate, and develop a team. Through sound judgment, strong communication, and a commitment to operational excellence, the Assistant Pastry Chef will help deliver consistent, high-quality pastry and dessert offerings that reflect the spirit and tradition of Notre Dame.
Key Responsibilities
Pastry Production and Quality Excellence
- Oversee daily pastry and baking production to ensure exceptional quality, consistency, presentation, and timely completion of production requirements.
- Coordinate production priorities and work assignments based on catering orders, event schedules, anticipated demand, and changing business needs.
- Assist in developing seasonal menus, testing recipes, standardizing production methods, and creating detailed recipe cards and plating guides.
- Ensure recipes, portion sizes, yields, and presentation standards are consistently followed.
- Lead by example through hands-on preparation, baking, finishing, and plating of pastry and dessert items.
- Oversee buffet setups, banquet production, and special-event plate-ups, occasionally interacting with guests to support a premier dining experience.
- Identify opportunities to improve recipes, production techniques, workflow, and overall product quality.
Leadership and Team Management
- Direct and coordinate the daily activities of pastry team members to ensure productivity, accountability, and completion of assigned responsibilities.
- Provide clear direction, delegate tasks, monitor progress, and adjust assignments to meet production deadlines and service expectations.
- Train, coach, and mentor employees in pastry techniques, production standards, food safety, and departmental procedures.
- Provide constructive feedback, support performance evaluations, address performance concerns, and communicate employee issues to the Pastry Sous Chef or appropriate leadership as needed.
- Support onboarding, cross-training, and professional development to build a skilled, flexible, and collaborative team.
- Foster a positive, inclusive, and high-performance work environment that promotes teamwork, professionalism, accountability, and continuous improvement.
- Maintain established grooming, uniform, attendance, and workplace conduct standards.
- Collaborate with culinary, catering, and other university dining teams to support departmental and campus-wide operational needs.
Operations, Planning, and Cost Control
- Coordinate daily production plans and assist with staffing and labor scheduling to align resources with anticipated business volume and event requirements.
- Monitor labor utilization, production efficiency, product yields, and waste to support departmental productivity and cost-control goals.
- Lead ordering, receiving, stocking, storage, and rotation of ingredients and supplies using first-in, first-out (FIFO) procedures.
- Maintain accurate inventory counts and monitor product usage to support appropriate purchasing levels and minimize waste.
- Assist with recipe costing, portion control, production forecasting, and the maintenance of standardized recipes and production documentation.
- Maintain accurate production schedules, labor logs, inventory records, and other operational documentation in accordance with established procedures.
- Identify opportunities to improve workflow, manage resources efficiently, and reduce unnecessary labor, food, and supply costs.
- Communicate supply shortages, production challenges, equipment issues, and operational concerns promptly to the Pastry Sous Chef.
Food Safety, Sanitation, and Workplace Standards
- Ensure compliance with university policies, food safety requirements, sanitation standards, allergen-management procedures, and applicable health regulations.
- Maintain a clean, organized, and sanitary kitchen, including workstations, storage areas, equipment, coolers, freezers, and dry storage.
- Reinforce safe food handling, proper storage and labeling, temperature control, and established cleaning procedures.
- Monitor equipment condition and promptly report maintenance needs, malfunctions, and potential safety hazards.
- Support routine inspections and take appropriate corrective action when food safety, sanitation, or workplace standards are not met.
- Promote a culture of safety, quality, and continuous improvement throughout the pastry operation.
Minimum Qualifications
- High school diploma or equivalent, combined with advanced knowledge of pastry techniques, baking science, dessert production, and presentation.
- Three to five years of progressive supervisory or management experience in a professional pastry, baking, or culinary operation, with demonstrated responsibility for directing staff, coordinating production, and maintaining operational standards.
- Demonstrated ability to lead, train, coach, and develop employees while establishing clear expectations and accountability for performance.
- Experience organizing daily production, assigning work, managing competing priorities, and meeting deadlines in a high-volume or event-driven food service environment.
- Working knowledge of inventory management, ordering systems, food cost control, production planning, and labor utilization.
- Demonstrated knowledge of food safety, sanitation, allergen management, and applicable health regulations.
- Strong organizational, interpersonal, and communication skills, with the ability to collaborate effectively across culinary and service teams.
- Sound judgment and the ability to solve problems, adapt to changing operational demands, and make appropriate decisions within established guidelines.
- Ability to stand for extended periods, lift up to 50 pounds, and perform the essential functions of the position, with or without reasonable accommodation.
- Flexibility to work early mornings, evenings, weekends, and holidays as required by production and event schedules.
Preferred Qualifications
- Associate or bachelor's degree in Culinary Arts, Pastry Arts, Baking and Pastry Arts, or a related field.
- Experience in institutional catering, hospitality, hotel pastry operations, banquet production, or another high-volume culinary environment.
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