Assistant Pastry Chef | Three Leaf Catering
About The Position
The Assistant Pastry Chef serves as the primary lieutenant to the Executive Pastry Chef, ensuring the seamless production and artistic presentation of all pastry and dessert items. You will balance "hands-on" production with administrative and leadership duties—managing daily priorities, refining recipes, and mentoring the pastry team. Your goal is to maintain the highest standards of quality and food safety while fostering a cooperative, high-performance kitchen culture. Three Leaf Catering is the premier catering service within the University of Notre Dame, dedicated to delivering exceptional food and hospitality experiences across campus. Three Leaf Catering serves a wide range of events from intimate gatherings and student functions to large-scale university banquets while upholding the values of excellence, community, and sustainability. Our team is passionate about crafting memorable culinary experiences that reflect the spirit and tradition of Notre Dame. Working with Three Leaf Catering means being part of a dynamic, service-focused environment committed to quality, innovation, and customer satisfaction.
Requirements
- Culinary Expertise: Advanced knowledge of pastry techniques, baking science, and dessert plating.
- Operational Savvy: Proven experience in inventory control, ordering systems, and health department compliance.
- Administrative Skill: Proficiency in maintaining recipe databases, production schedules, and cost-control measures.
- Adaptability: The ability to remain calm and reorganize priorities in a fast-paced, "anytime change" environment.
- Mentorship: A passion for training staff and identifying growth opportunities for junior team members.
- Communication: Strong interpersonal skills for both internal team management and professional guest interaction.
- Ability to stand for extended periods and lift up to [e.g., 50 lbs].
- Flexibility to work early mornings, evenings, weekends, and holidays as required by the pastry production cycle.
Responsibilities
- Production Oversight: Manage daily pastry preparation and presentation activities to ensure optimum quality and consistency.
- Menu Innovation: Assist in developing new seasonal menus, testing recipes, and creating detailed plating guides and recipe cards.
- Quality Control: Set daily priorities for the team and pivot assignments in real-time to meet fluctuating business demands.
- Service Delivery: Oversee buffet setups and special menu "plate ups," occasionally interacting with guests to ensure a premier dining experience.
- Supervision: Foster a cooperative work environment by directing training sessions and conducting regular performance appraisals.
- Professional Standards: Ensure all staff members adhere to grooming and uniform standards.
- Inter-departmental Support: Collaborate with and assist other departments as needed based on business volume and operational necessity.
- Inventory Management: Lead the ordering, stocking, and rotation (FIFO) of products in coolers, freezers, and dry storage.
- Documentation: Assist in writing and updating production schedules and labor logs according to Chef’s standards.
- Safety & Maintenance: Ensure the kitchen and all equipment are cleaned and organized; immediately report any malfunctioning equipment or safety hazards.
- Compliance: Maintain strict adherence to health and safety regulations and conduct regular inventory counts.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
