Pastry Sous Chef | Multi-Operational Production

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

Pastry Sous Chef | Multi-Operational Production

• Full-time
• Division: VP-UOES-Hospitality & Dining
• Unit: Three Leaf Catering - 55105
• Job Family: Auxiliary and Hotel

The University of Notre Dame is more than a workplace; it is a vibrant, mission-driven community where every employee is valued and supported. Rooted in a tradition of excellence and inspired by our Catholic character, Notre Dame is committed to fostering an environment of care that nurtures the whole person—mind, body, and spirit. Here, you will find a deep sense of belonging, a culture that prioritizes well-being, and the opportunity to grow your career while being a force for good in the world. Whether contributing to world-class research, shaping the student experience, or supporting the University’s mission in other ways, you will be part of a dedicated team working to make a meaningful impact on campus and beyond. At Notre Dame, your work matters, and so do you!

At the University of Notre Dame, we believe that community is built around the table. Through Three Leaf Catering and Notre Dame Hospitality, our culinary teams create memorable dining experiences rooted in quality, tradition, and excellence.

Reporting to the Executive Pastry Chef, the Pastry Sous Chef is responsible for overseeing daily pastry production and operations across multiple university dining outlets, including catering, cafés, express operations, banquets, and special events.

This position provides hands‑on culinary leadership while coordinating production schedules, supervising employees, maintaining product quality, managing inventory, and ensuring operational efficiency. The Pastry Sous Chef is responsible for maintaining consistent pastry standards across all assigned operations while supporting employee development, cost control, and exceptional service.

Key Responsibilities

1. Pastry Production and Operations

• 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, catering orders, and event requirements.
• Ensure all products are prepared, finished, packaged, and delivered accurately and on schedule.
• Maintain consistent recipes, portion sizes, yields, quality, and presentation across all outlets.
• Provide hands‑on support with pastry preparation, baking, decorating, and plating as needed.
• Assist with menu development, recipe testing, and production improvements.
• Coordinate with culinary and service teams to ensure smooth production and execution.

2. Leadership and Employee Development

• Supervise, direct, and delegate daily responsibilities to pastry team members.
• Provide training, coaching, and mentoring to develop employee skills and performance.
• Assist with onboarding, cross‑training, and annual employee performance reviews.
• Maintain employee accountability and established uniform, grooming, and attendance standards.
• Promote a positive work environment built on teamwork, professionalism, and communication.
• Assist with staffing and labor scheduling to meet production and operational needs.

3. Inventory and Cost Control

• Manage ingredient ordering, receiving, inventory, storage, and product rotation.
• Monitor food costs, labor utilization, production yields, and waste.
• Maintain accurate inventory records, production documentation, and ordering schedules.
• Ensure proper FIFO procedures and appropriate product storage.
• Identify opportunities to improve efficiency, reduce waste, and control operational costs.
• Communicate shortages, equipment concerns, and production challenges to the Executive Pastry Chef.

4. Food Safety and Sanitation

• Ensure compliance with university policies, health regulations, and food safety standards.
• Maintain proper food handling, labeling, cooling, storage, temperature control, and allergen procedures.
• Ensure accurate completion of required food safety logs and documentation.
• Maintain clean, organized, and sanitary work areas, equipment, and storage spaces.
• Monitor equipment condition and report maintenance or safety concerns.
• Ensure employees follow established sanitation and workplace safety procedures.

5. Communication and Collaboration

• Communicate regularly with the Executive Pastry Chef, culinary leadership, catering, café, and service teams.
• Coordinate pastry production and distribution across assigned operations.
• Participate in production meetings, BEO reviews, and daily operational huddles as needed.
• Communicate menu changes, event requirements, staffing needs, and production challenges.
• Support university‑wide events and operational needs as required.

Minimum 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 or culinary 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.
• Ability to work early mornings, evenings, weekends, and holidays as operational needs require.
• Ability to stand for extended periods and lift up to 50 pounds, with or without reasonable accommodation.

Preferred Qualifications

• Associate or bachelor's degree in Culinary Arts, Pastry Arts, Baking and Pastry Arts, or a related field.
• Experience in university dining, catering, hotel pastry operations, or high‑volume food service.
• Experience overseeing production across multiple outlets or locations.
• Experience with labor scheduling, recipe costing, production forecasting, and inventory systems.
• Food safety certification, such as ServSafe, in accordance with departmental requirements.

Success in This Role

The successful Pastry Sous Chef will:

• Effectively oversee pastry production across multiple university operations.
• Maintain consistent quality, presentation, and production standards.
• Lead, train, and develop employees while promoting accountability and teamwork.
• Coordinate staffing, production, and resources to meet daily and event requirements.
• Maintain inventory, control costs, and minimize waste.
• Ensure compliance with food safety and sanitation standards.
• Work collaboratively with culinary leadership to support the success of University Dining and Three Leaf Catering.

The Notre Dame Difference

The Pastry Sous Chef plays an important role in creating memorable culinary experiences for the Notre Dame community. We seek a hands‑on leader who combines strong pastry knowledge with operational leadership, employee development, and a commitment to quality, consistency, and hospitality.

Salary: Starting at $55,000/year Commensurate with Experience

Application Deadline: November 20, 2026

The University ofNotreDameseeks to attract, develop, and retain the highest quality faculty, staff and administration. The University is an Equal Opportunity Employer, and does not discriminate on the basis of race, color, national or ethnic origin, sex, disability, veteran status, genetic information, or age in employment. Moreover,NotreDameprohibits discrimination against veterans or disabled qualified individuals, and complies with 41 CFR 60-741.5(a) and 41 CFR 60-300.5(a).Westronglyencourageapplicationsfrom candidates attracted to a university with a Catholic identity.