Assistant Pastry Chef | Three Leaf Catering
About The Position
The University of Notre Dame's Three Leaf Catering is seeking an accomplished and collaborative Assistant Pastry Chef to join their culinary team. This role is crucial in ensuring the seamless production and artistic presentation of all pastry and dessert items across campus. The Assistant Pastry Chef will balance hands-on culinary production with administrative and leadership duties, including managing daily priorities, refining recipes, and mentoring the pastry team. The goal is 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.
Requirements
- 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.
Nice To Haves
- 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.
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.
- 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.
Benefits
- The University of Notre Dame is an Equal Opportunity Employer.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
