Executive Pastry Sous Chef | Three Leaf Catering

University of Notre Dame•Notre Dame, IN

2d•$78,000

About The Position

The Executive Pastry Sous Chef plays a key leadership role in the pastry team, responsible for designing and executing high-quality, seasonal and custom menus under the guidance of the Executive Pastry Chef. This role involves oversight of menu tastings, sourcing premium ingredients, food preparation, team supervision, and ensuring exceptional presentation that aligns with the highest guest satisfaction standards. The ideal candidate is detail-oriented, creatively driven, and thrives in a dynamic kitchen environment.

Requirements

Minimum of 5 years of experience in pastry arts, preferably in high-volume catering or fine dining.
Strong skills in custom cake design and advanced pastry techniques.
Proven ability to lead and manage a team in a fast-paced kitchen environment.
Knowledge of food safety and sanitation procedures.
Excellent organizational and communication skills.
Ability to work a flexible schedule, including evenings, weekends, holidays, and peak service times.
Must be able to stand for extended periods and lift up to 50 lbs.

Nice To Haves

Culinary degree or equivalent professional training preferred.

Responsibilities

Menu Development & Execution – 35%
Design and execute innovative, seasonal, and event-specific pastry menus, including high-end plated desserts, tiered wedding cakes, miniature confections, and specialty dietary offerings (e.g., gluten-free, vegan, allergen-sensitive).
Apply advanced pastry techniques such as sugar and chocolate showpiece work, laminated doughs, entremets, pâte à choux, and modernist pastry applications.
Lead tasting sessions in collaboration with the Executive Chef and Director of Catering, offering culinary insight into flavor pairings, texture balance, and visual composition to align with client expectations and event themes.
Participate in weekly cross-departmental menu planning meetings to ensure alignment between culinary execution, seasonal ingredient availability, and event logistics.
Utilize cost analysis tools to ensure all menu items meet profitability targets while maintaining artisanal quality and presentation standards.
Stay current with global pastry trends and fine dining developments to continuously elevate menu offerings.
Team Management – 35%
Supervise day-to-day operations of the pastry kitchen, ensuring all team members uphold technical standards in baking, decoration, and presentation.
Provide hands-on training and mentorship in advanced pastry techniques and kitchen best practices to elevate team performance.
Work closely with the Assistant Pastry Chef to create efficient staff schedules and detailed production plans tailored to event timelines and complexity.
Promote a team culture focused on culinary excellence, time management, accountability, and continuous learning through constructive feedback and skills development.
Lead pre-shift briefings and post-event debriefings to support professional growth and refine production systems.
Food Quality & Event Execution – 15%
Conduct on-site visits to event venues to oversee dessert setup, final plating, and presentation consistency, ensuring each item reflects the highest culinary standards.
Troubleshoot production or transportation issues in real-time, using industry experience to adapt while maintaining quality.
Evaluate workflow and prep systems to optimize quality, consistency, and efficiency across all event scales, from intimate gatherings to large-scale galas.
Sanitation & Kitchen Safety – 10%
Enforce rigorous sanitation protocols and HACCP procedures in alignment with local health department regulations and internal standards.
Conduct regular inspections of pastry workstations and equipment to ensure cleanliness, functionality, and compliance.
Lead kitchen safety training for pastry staff, emphasizing proper handling of food allergens, hot sugar, knives, mixers, and other pastry-specific equipment.
Inventory & Sourcing – 5%
Collaborate with the Executive Chef, Sourcing Team, and Storeroom Steward to procure high-quality seasonal ingredients, including specialty flours, couverture chocolates, dairy, and fresh produce.
Maintain detailed par levels and conduct regular inventory audits to ensure availability for production while minimizing waste.
Research and recommend new vendors or artisan producers to enhance ingredient quality and support sustainability goals.