Executive Pastry Sous Chef | Three Leaf Catering

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!

The Executive Pastry Sous Chef plays a key leadership role in the pastry team, responsible for designing and executing high-quality, seasonal and custom menus under the guidance of the Executive Pastry Chef. This role involves oversight of menu tastings, sourcing premium ingredients, food preparation, team supervision, and ensuring exceptional presentation that aligns with the highest guest satisfaction standards. The ideal candidate is detail-oriented, creatively driven, and thrives in a dynamic kitchen environment.

Key Responsibilities

Menu Development & Execution  35%

• Design and implement seasonal, custom, and specialty pastry menus, including wedding cakes and plated desserts.
• Lead client tastings in partnership with the Executive Chef and Director of Catering.
• Attend weekly menu reading meetings to align culinary execution with event planning.
• Ensure menus are cost-effective and within budgeted food costs.

Team Management  35%

• Supervise and support pastry kitchen staff, assessing skill levels and providing coaching and development.
• Collaborate with the Assistant Pastry Chef on staff scheduling and daily kitchen production plans.
• Foster a positive and efficient team culture focused on continuous improvement and quality standards.

Food Quality & Event Execution 15%

• Visit event locations regularly to oversee the quality and presentation of prepared food.
• Evaluate and improve production procedures to enhance food quality and operational efficiency.

Sanitation & Kitchen Safety 10%

• Oversee daily sanitation and cleanliness protocols for all kitchen areas and equipment.
• Report maintenance or equipment issues related to food safety or service operations.

Inventory & Sourcing  5%

• Work collaboratively with the Executive Chef, Storeroom Steward, and Sourcing Team to procure seasonal, regional, and local ingredients.
• Ensure appropriate inventory levels are maintained to support menu execution.

The University of Notre Dame is proud to be ranked #1 on the Forbes Best Large Employer list, a recognition that reflects our commitment to creating a workplace where you’ll feel welcomed, supported, and truly valued as part of our beloved community.

• Minimum of 5 years of experience in pastry arts, 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 environment.
• 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.

Salary Range: $82,000/yr Commensurate with experience

At Notre Dame, we know our impact depends on exceptional people, people like you. We are committed to fostering a vibrant, welcoming community. In keeping with our mission, we encourage applications from all who will help build and strengthen our beloved community. We strive to empower every employee to flourish, knowing your success propels Notre Dame to new heights of impact.