Temporary | Baker (Center for Culinary Excellence)
About The Position
The University of Notre Dame Operations, Events, and Safety division is hiring temporary/on-call Bakers in its campus Hospitality department. Bakers work under varying levels of guidance depending on their experience level and prepare a range of bakery and pastry products for daily operations and special events. The work includes ingredient preparation, baking, decorating, equipment operation, maintaining food safety and sanitation, and supporting catering and customer-facing service. Baker 1 performs tasks ranging from basic preparation to complex pastry production under the guidance of senior bakers and culinary leadership. Baker 2 executes a wider range of pastry tasks with minimal supervision and contributes to quality and consistency. Baker 3 independently produces complex bakery and pastry items in a fast-paced, high-volume environment, while supporting junior bakers and contributing to production, menu development, and service. The role is part of the University’s Three Leaf Catering division, which serves more than 15,000 students, faculty, staff, and visitors. Pay is commensurate with experience: Baker 1 earns $17.50 per hour, Baker 2 earns $18.50 per hour, and Baker 3 earns $19.50 per hour.
Requirements
- Prior baking or pastry experience.
- Ability to work independently and as part of a team in a fast-paced environment.
- Strong organizational and time-management skills.
- Knowledge of, or ability to learn, kitchen safety, hygiene, and food-handling standards.
- Flexible availability, including early mornings, evenings, weekends, and event-based shifts.
Responsibilities
- Prepare and bake bakery and pastry products, ranging from basic pastries to complex items such as laminated doughs, mousse cakes, artisan breads, viennoiserie, and plated desserts.
- Measure, scale, mix, and assemble ingredients accurately according to standardized recipes and chef instructions.
- Operate and maintain mixers, ovens, proofers, and other bakery equipment safely and efficiently.
- Monitor baking times and temperatures to ensure product quality and consistency.
- Decorate and finish pastries and cakes using techniques such as glazing, piping, and plating.
- Maintain mise en place and support catering, event production, live event stations, and customer-facing service as needed.
- Follow food safety, sanitation, hygiene, and food-handling protocols.
- Maintain a clean, organized, and safe work environment and ensure proper storage of ingredients and finished goods.
- Collaborate with culinary team members to meet production schedules, quality standards, and service needs.
- Mentor and support junior bakers.
- Assist with recipe development, seasonal menu planning, and testing new products.
- Manage time, tools, and resources efficiently and ensure mise en place is complete for service and production.
- Maintain pastry ingredient inventory, report shortages, and support inventory counts and kitchen organization.
- Contribute to a culture of hospitality and deliver high-quality food experiences to the University community and guests.
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What This Job Offers
Career Level
Entry Level
Education Level
No Education Listed
