Pastry Production Lead – University Dining

University of Notre Dame; Notre Dame (IN); On-site; USD 50,000 - 61,000; Full time

Job summary

The University of Notre Dame seeks a Pastry Sous Chef to oversee daily pastry production across multiple dining outlets, including catering, cafés, express operations, banquets, and special events. Reporting to the Executive Pastry Chef, the Pastry Sous Chef leads hands-on pastry operations with focus on quality, schedules, and cost control.

They will supervise staff, mentor employees, manage inventory and safety practices, and collaborate with culinary teams to deliver exceptional campus dining

Qualifications

• High school diploma or equivalent, with strong knowledge of pastry techniques, baking, and dessert production.
• Three to five years of progressive supervisory or management experience in a professional pastry 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.

Responsibilities

• Oversee daily pastry and baking production across multiple dining and catering operations.
• Coordinate production schedules, prep lists, pull lists, and assignments based on business volume.
• Ensure products are prepared, finished, packaged, and delivered 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.

Skills

Pastry techniques

Baking

Leadership

Communication

Problem solving

Education

High school diploma or equivalent

Associate or bachelor’s degree in Culinary Arts / Pastry Arts

Job description

The University of Notre Dame seeks a Pastry Sous Chef to oversee daily pastry production across multiple dining outlets, including catering, cafés, express operations, banquets, and special events. Reporting to the Executive Pastry Chef, the Pastry Sous Chef leads hands-on pastry operations with focus on quality, schedules, and cost control.

They will supervise staff, mentor employees, manage inventory and safety practices, and collaborate with culinary teams to deliver exceptional campus dining