Demi Sous Pastry Chef
$41,080–$47,840 year
On-siteNotre Dame, Indiana, United States
Job Summary
Lead culinary team and administrate the operational plan while evaluating knife skills and identifying areas for improvement. Facilitate training, manage staff scheduling, and coordinate cooking timelines and production schedules. Inspect food to ensure quality standards are met and directly oversee daily sanitation procedures for all kitchen equipment and facilities. Assist with purchasing and maintain inventory levels. This role supports the University's "Best in Class" dining program within the Operations, Events, and Safety division, contributing to student life, academic initiatives, and annual milestone celebrations. Full-time position with a pay rate of $19.75-$23.00/hr.
Required Qualifications
- Minimum of 3 years of professional baking/pastry experience
- Excellent communication and interpersonal skills
- Ability to thrive in a fast-paced, team-oriented kitchen environment
- Strong attention to detail with an unwavering commitment to cleanliness and organization
- Ability to work flexible hours, including evenings and weekends
- Positive attitude and a team-first mindset
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