Pastry Sous Chef | Multi-Operational Production

University of Notre Dame•Notre Dame, IN

About The Position

The Pastry Sous Chef oversees daily pastry production and operations across multiple University of Notre Dame dining outlets, including catering, cafés, express operations, banquets, and special events. Reporting to the Executive Pastry Chef, this hands-on culinary leader coordinates production schedules, supervises employees, maintains product quality, manages inventory, and supports operational efficiency. The role maintains consistent pastry standards while contributing to employee development, cost control, and exceptional service. The position works with culinary and service teams to coordinate pastry production and distribution across assigned operations. It also supports university-wide events and operational needs as required. Applicants are encouraged to submit a culinary portfolio featuring relevant baked creations and pastry work.

Requirements

High school diploma or equivalent.
Strong knowledge of pastry techniques, baking, and dessert production.
Three to five years of progressive supervisory or management experience in a professional pastry or culinary operation.
Experience leading employees, coordinating production, and managing daily kitchen operations.
Ability to organize multiple production priorities and meet deadlines in a high-volume environment.
Knowledge of inventory management, ordering, food costs, labor utilization, and waste reduction.
Strong understanding of food safety, sanitation, and allergen management.
Excellent communication, organizational, leadership, and problem-solving skills.
Ability to work early mornings, evenings, weekends, and holidays as operational needs require.
Ability to stand for extended periods and lift up to 50 pounds, with or without reasonable accommodation.

Nice To Haves

Associate or bachelor's degree in Culinary Arts, Pastry Arts, Baking and Pastry Arts, or a related field.
Experience in university dining, catering, hotel pastry operations, or high-volume food service.
Experience overseeing production across multiple outlets or locations.
Experience with labor scheduling, recipe costing, production forecasting, and inventory systems.
Food safety certification, such as ServSafe, in accordance with departmental requirements.
Culinary portfolio featuring photos of baked creations, pastry presentations, dessert tables, cakes, or other relevant work.

Responsibilities

Oversee daily pastry and baking production across multiple dining and catering operations.
Coordinate production schedules, prep lists, pull lists, and work assignments according to business volume, catering orders, and event requirements.
Ensure products are prepared, finished, packaged, and delivered accurately and on schedule.
Maintain consistent recipes, portion sizes, yields, quality, and presentation across outlets.
Provide hands-on support with pastry preparation, baking, decorating, and plating as needed.
Assist with menu development, recipe testing, and production improvements.
Coordinate with culinary and service teams to support smooth production and execution.
Supervise, direct, and delegate daily responsibilities to pastry team members.
Train, coach, and mentor employees; assist with onboarding, cross-training, and annual performance reviews.
Maintain employee accountability and established uniform, grooming, and attendance standards.
Promote teamwork, professionalism, and communication; assist with staffing and labor scheduling.
Manage ingredient ordering, receiving, inventory, storage, and product rotation.
Monitor food costs, labor utilization, production yields, and waste; maintain inventory records, production documentation, and ordering schedules.
Ensure FIFO procedures and appropriate product storage; identify ways to improve efficiency, reduce waste, and control costs.
Communicate shortages, equipment concerns, and production challenges to the Executive Pastry Chef.
Ensure compliance with university policies, health regulations, and food safety standards, including food handling, labeling, cooling, storage, temperature control, and allergen procedures.
Complete required food safety logs and documentation; maintain clean, organized, and sanitary work areas, equipment, and storage spaces.
Monitor equipment condition and report maintenance or safety concerns; ensure employees follow sanitation and workplace safety procedures.
Communicate with the Executive Pastry Chef, culinary leadership, catering, café, and service teams.
Participate in production meetings, BEO reviews, and daily operational huddles as needed; communicate menu changes, event requirements, staffing needs, and production challenges.
Support university-wide events and operational needs as required.