Baker 3 - High-Volume Pastry & Event Kitchen Leader

University of Notre Dame; Notre Dame (IN); On-site; USD 25,000 - 30,000; Full time

Job summary

The University of Notre Dame is hiring for a Baker 3 in the Center for Culinary Excellence within the campus Hospitality department. The role focuses on independent production of bakery and pastry items in a fast-paced environment, serving as a bridge between junior bakers and supervisory staff.

Key responsibilities include mentoring, recipe development, and ensuring food safety while supporting events for 15,000+ students, faculty, and visitors. Pay is $19.50/hr with a full-time schedule.

Qualifications

• Prior baking/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

• Independently produce complex bakery and pastry items in a fast-paced, high-volume setting.
• Mentor and support junior bakers while maintaining product quality.
• Assist in recipe development, seasonal menu planning, and testing of new products.
• Manage time, tools, and mise en place for service and production requirements.
• Support catering and event production, including plating and live stations.
• Maintain strict adherence to food safety protocols and hygiene standards.
• Assist with inventory counts, kitchen organization, and general culinary tasks.
• Contribute to hospitality-focused service and best-in-class food experiences.

Skills

Baking/pastry experience

Independent & team work

Organizational skills

Kitchen safety & hygiene

Flexible hours

Job description

The University of Notre Dame is hiring for a Baker 3 in the Center for Culinary Excellence within the campus Hospitality department. The role focuses on independent production of bakery and pastry items in a fast-paced environment, serving as a bridge between junior bakers and supervisory staff.

Key responsibilities include mentoring, recipe development, and ensuring food safety while supporting events for 15,000+ students, faculty, and visitors. Pay is $19.50/hr with a full-time schedule.