University of Notre Dame
Executive Pastry Sous Chef | Three Leaf Catering
University of Notre Dame, Notre Dame, Indiana, us, 46556
Overview
Executive Pastry Sous Chef | Three Leaf Catering Company: The University of Notre Dame. The University of Notre Dame is a mission-driven community committed to fostering an environment of care and excellence. This role leads pastry operations under the guidance of the Executive Pastry Chef, focusing on high-quality, seasonal menus, tastings, ingredient sourcing, team supervision, and exceptional presentation to meet guest satisfaction standards. Key Responsibilities
Menu Development & Execution – 35%
Design and execute innovative, seasonal and event-specific pastry menus, including high-end plated desserts, tiered wedding cakes, miniature confections, and specialty dietary offerings (gluten-free, vegan, allergen-friendly). Apply advanced pastry techniques such as sugar and chocolate showpieces, laminated doughs, entremets, pâte à choux, and modernist pastries. Lead tasting sessions with the Executive Chef and Director of Catering to align flavor, texture, and presentation with client expectations and event themes. Participate in weekly cross-departmental menu planning meetings to ensure culinary execution aligns with ingredient availability and event logistics. Use cost analysis tools to ensure items meet profitability targets while maintaining artisanal quality. Stay current with global pastry trends to elevate offerings.
Team Management – 35%
Supervise day-to-day pastry kitchen operations, upholding technical standards in baking, decoration, and presentation. Provide hands-on training and mentorship to elevate team performance. Collaborate with the Assistant Pastry Chef on staff schedules and production plans aligned to event timelines. Promote a culture of culinary excellence, time management, accountability, and continuous learning. Lead pre-shift briefings and post-event debriefings to refine systems.
Food Quality & Event Execution – 15%
Visit event venues to oversee dessert setup, final plating, and presentation consistency. Troubleshoot production or transportation issues in real-time while maintaining quality. Evaluate workflows to optimize quality, consistency, and efficiency across event sizes.
Sanitation & Kitchen Safety – 10%
Enforce sanitation protocols and HACCP procedures per local health regulations and internal standards. Inspect pastry workstations and equipment for cleanliness and functionality. Lead safety training on allergens, hot sugar, knives, mixers, and equipment.
Inventory & Sourcing – 5%
Collaborate with the Executive Chef, Sourcing Team, and Storeroom to procure high-quality seasonal ingredients. Maintain par levels and conduct regular inventories to minimize waste. Research and recommend vendors to enhance quality and sustainability.
The University of Notre Dame is proud to be ranked #1 on the Forbes Best Large Employer list, reflecting our commitment to a welcoming and valued community. Qualifications
Minimum of 5 years of pastry arts experience, preferably in high-volume catering or fine dining. Strong skills in custom cake design and advanced pastry techniques. Proven ability to lead and manage a team in a fast-paced kitchen. Knowledge of food safety and sanitation procedures. Excellent organizational and communication skills. Culinary degree or equivalent professional training preferred. Ability to work a flexible schedule, including evenings, weekends, holidays, and peak service times. Must be able to stand for extended periods and lift up to 50 lbs. Additional Information
Salary Range: $82,000/yr Commensurate with experience Position Closing Date: 10/22/2025 At Notre Dame, we know our impact depends on exceptional people. We encourage applications from all who will help build and strengthen our beloved community.
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Executive Pastry Sous Chef | Three Leaf Catering Company: The University of Notre Dame. The University of Notre Dame is a mission-driven community committed to fostering an environment of care and excellence. This role leads pastry operations under the guidance of the Executive Pastry Chef, focusing on high-quality, seasonal menus, tastings, ingredient sourcing, team supervision, and exceptional presentation to meet guest satisfaction standards. Key Responsibilities
Menu Development & Execution – 35%
Design and execute innovative, seasonal and event-specific pastry menus, including high-end plated desserts, tiered wedding cakes, miniature confections, and specialty dietary offerings (gluten-free, vegan, allergen-friendly). Apply advanced pastry techniques such as sugar and chocolate showpieces, laminated doughs, entremets, pâte à choux, and modernist pastries. Lead tasting sessions with the Executive Chef and Director of Catering to align flavor, texture, and presentation with client expectations and event themes. Participate in weekly cross-departmental menu planning meetings to ensure culinary execution aligns with ingredient availability and event logistics. Use cost analysis tools to ensure items meet profitability targets while maintaining artisanal quality. Stay current with global pastry trends to elevate offerings.
Team Management – 35%
Supervise day-to-day pastry kitchen operations, upholding technical standards in baking, decoration, and presentation. Provide hands-on training and mentorship to elevate team performance. Collaborate with the Assistant Pastry Chef on staff schedules and production plans aligned to event timelines. Promote a culture of culinary excellence, time management, accountability, and continuous learning. Lead pre-shift briefings and post-event debriefings to refine systems.
Food Quality & Event Execution – 15%
Visit event venues to oversee dessert setup, final plating, and presentation consistency. Troubleshoot production or transportation issues in real-time while maintaining quality. Evaluate workflows to optimize quality, consistency, and efficiency across event sizes.
Sanitation & Kitchen Safety – 10%
Enforce sanitation protocols and HACCP procedures per local health regulations and internal standards. Inspect pastry workstations and equipment for cleanliness and functionality. Lead safety training on allergens, hot sugar, knives, mixers, and equipment.
Inventory & Sourcing – 5%
Collaborate with the Executive Chef, Sourcing Team, and Storeroom to procure high-quality seasonal ingredients. Maintain par levels and conduct regular inventories to minimize waste. Research and recommend vendors to enhance quality and sustainability.
The University of Notre Dame is proud to be ranked #1 on the Forbes Best Large Employer list, reflecting our commitment to a welcoming and valued community. Qualifications
Minimum of 5 years of pastry arts experience, preferably in high-volume catering or fine dining. Strong skills in custom cake design and advanced pastry techniques. Proven ability to lead and manage a team in a fast-paced kitchen. Knowledge of food safety and sanitation procedures. Excellent organizational and communication skills. Culinary degree or equivalent professional training preferred. Ability to work a flexible schedule, including evenings, weekends, holidays, and peak service times. Must be able to stand for extended periods and lift up to 50 lbs. Additional Information
Salary Range: $82,000/yr Commensurate with experience Position Closing Date: 10/22/2025 At Notre Dame, we know our impact depends on exceptional people. We encourage applications from all who will help build and strengthen our beloved community.
#J-18808-Ljbffr