Temporary | Baker (Center for Culinary Excellence)

University of Notre Dame•Notre Dame, IN

3d•Onsite

About The Position

The University of Notre Dame is hiring temporary, on-call Bakers for its campus Hospitality department within the Operations, Events, and Safety division. Bakers work under culinary leadership and support daily operations and special events, preparing bakery and pastry products at levels ranging from basic preparation to complex production. The work requires adaptability, attention to detail, food quality and safety, and a commitment to hospitality. Baker 1 performs work under the guidance of senior bakers and culinary leadership, preparing and baking items from basic pastries to more complex products. Baker 2 executes a broader range of pastry tasks with minimal supervision and contributes to quality control and consistency. Baker 3 independently produces a wide range of bakery and pastry items in a fast-paced, high-volume environment, while supporting junior bakers and contributing to production, service, and menu development. The Baker 3 role is within Three Leaf Catering, which serves more than 15,000 students, faculty, staff, and visitors. All bakers may support catering and event production, maintain a clean and safe work environment, and contribute to a collaborative, service-driven culinary team. Pay is commensurate with experience: Baker 1 $17.50 per hour, Baker 2 $18.50 per hour, and Baker 3 $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, assemble, decorate, and finish products according to standardized recipes and chef instructions.
Operate bakery equipment, including mixers, ovens, and proofers, safely and efficiently; monitor baking times and temperatures.
Maintain mise en place and prepare for production and service requirements.
Support catering and event production, including plating, live event stations, and customer-facing service when needed.
Follow food safety, sanitation, hygiene, and food handling protocols; keep the work area clean, organized, and safe.
Store ingredients and finished products appropriately and support inventory counts; report ingredient shortages.
Collaborate with culinary team members to meet production schedules, quality standards, and service needs.
At the Baker 3 level, produce complex items independently, mentor and support junior bakers, assist with recipe development and seasonal menu planning, and test new products.
Contribute to a culture of hospitality and deliver high-quality food experiences to the University community and guests.