Lead Baker & Pastry Chef – Center for Culinary Excellence

Notre Dame Hospitality; Notre Dame (IN); On-site; USD 23,000 - 30,000; Full time

Job summary

The University of Notre Dame Operations, Events, and Safety (UOES) division is hiring a Baker 3 within The Center for Culinary Excellence in the campus Hospitality department. The Baker 3 is an intermediate-level culinary role responsible for the independent production of a wide range of bakery and pastry items in a fast-paced, high-volume environment.

This position links junior bakers with supervisory staff, combining hands-on production with leadership, creativity, and service.

Qualifications

• Prior baking/pastry experience required.
• Ability to work independently and as part of a team in a fast-paced environment.
• Strong organizational and time-management skills.

Responsibilities

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

Skills

Prior baking/pastry experience

Independent and team work

Organizational and time management

Kitchen safety and hygiene knowledge

Flexible availability

Job description

The University of Notre Dame Operations, Events, and Safety (UOES) division is hiring a Baker 3 within The Center for Culinary Excellence in the campus Hospitality department. The Baker 3 is an intermediate-level culinary role responsible for the independent production of a wide range of bakery and pastry items in a fast-paced, high-volume environment.

This position links junior bakers with supervisory staff, combining hands-on production with leadership, creativity, and service.