Pastry Sous Chef: Lead Multi-Outlet Production

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

Job summary

University of Notre Dame is seeking a Pastry Sous Chef to oversee daily pastry production across multiple dining outlets, including catering, cafés, and special events. You will lead a pastry team, coordinate production with culinary leadership, and ensure top quality, consistency, and timely service.

The role requires hands-on leadership, budgeting awareness, and the ability to manage multiple priorities in a high-volume environment.

Qualifications

• Minimum 3–5 years of progressive supervisory or management experience in a professional pastry or culinary operation.
• Experience leading employees, coordinating production, and managing daily kitchen operations.
• Strong knowledge of pastry techniques, baking, and dessert production.
• 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.

Responsibilities

• Oversee pastry production and operations across multiple dining and catering outlets.
• Coordinate production schedules, prep lists, pull lists, and assignments based on business volume and events.
• Provide hands-on pastry preparation, baking, decorating, and plating support.
• Lead, train, and develop pastry team members; assist with staffing and labor scheduling.
• Maintain inventory, monitor costs, and enforce food safety and sanitation standards.

Skills

Pastry techniques

Leadership

Communication

Problem solving

Time management

Education

Associate or Bachelor's degree in Culinary Arts, Pastry Arts, Baking and Pastry Arts, or related field

Job description

University of Notre Dame is seeking a Pastry Sous Chef to oversee daily pastry production across multiple dining outlets, including catering, cafés, and special events. You will lead a pastry team, coordinate production with culinary leadership, and ensure top quality, consistency, and timely service.

The role requires hands-on leadership, budgeting awareness, and the ability to manage multiple priorities in a high-volume environment.