Pastry Production Lead — Multi-Outlets, High-Volume

Notre Dame Hospitality; Notre Dame (IN); Vor Ort; USD 50.000 - 61.000; Vollzeit

Zusammenfassung

Three Leaf Catering, in partnership with Notre Dame Hospitality & Dining, seeks a Pastry Sous Chef to oversee pastry production across multiple university dining outlets. Reporting to the Executive Pastry Chef, you will lead a hands-on pastry team, manage schedules, and ensure quality and consistency in desserts.

The role requires 3–5 years supervisory experience, knowledge of pastry techniques, inventory control, and food safety.

Qualifikationen

• High school diploma or equivalent with strong pastry knowledge.
• 3–5 years of progressive supervisory experience in a pastry or culinary operation.
• Ability to supervise pastry production and manage daily kitchen operations.
• Strong inventory, cost control, and waste reduction knowledge.
• Ability to work early mornings, evenings, weekends, and holidays.

Aufgaben

• Oversee daily pastry production across multiple dining and catering operations.
• Coordinate production schedules, prep lists, pull lists, and assignments based on business volume, catering orders, and event requirements.
• Maintain consistent recipes, portion sizes, yields, quality, and presentation across all outlets.
• Provide hands-on pastry prep, baking, decorating, and plating as needed.
• Assist with menu development and recipe testing.
• Coordinate with culinary and service teams to ensure smooth production and execution.

Kenntnisse

Pastry techniques

Dessert production

Team leadership

Communication

Problem solving

Multi-outlet ops

Ausbildung

High school diploma

Associate or bachelor's in Culinary Arts

Tools

Inventory systems

Labor scheduling

Jobbeschreibung

Three Leaf Catering, in partnership with Notre Dame Hospitality & Dining, seeks a Pastry Sous Chef to oversee pastry production across multiple university dining outlets. Reporting to the Executive Pastry Chef, you will lead a hands-on pastry team, manage schedules, and ensure quality and consistency in desserts.

The role requires 3–5 years supervisory experience, knowledge of pastry techniques, inventory control, and food safety.