Assistant Pastry Chef | Three Leaf Catering

University of Notre Dame • Notre Dame, IN

2d • Onsite

About The Position

At the University of Notre Dame, Three Leaf Catering serves as the premier culinary engine bringing the mission of community to life through memorable dining experiences. We are seeking an accomplished and collaborative Assistant Pastry Chef to lead this dynamic, service-focused environment. This role ensures the seamless production and artistic presentation of all pastry and dessert items across campus, balancing hands-on culinary production with administrative and leadership duties. You will manage daily priorities, refine recipes, and mentor a talented pastry team, maintaining the highest standards of culinary quality and food safety while fostering a cooperative, high-performance kitchen culture.

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 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.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED