Temporary | Baker (Center for Culinary Excellence)

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 University of Notre Dame Operations, Events, and Safety (UOES) division is currently hiring for temporary/on-call Bakers within our campus Hospitality department. The UOES division oversees the University's event management, hospitality, and customer service functions, while also supporting student life, academic initiatives, research activities, and annual milestone celebrations. Baker 1 This position works under the guidance of senior bakers and culinary leadership, performing a range of tasks from basic prep to complex pastry production. Ideal for candidates with varied levels of experience, this role requires adaptability, attention to detail, and a commitment to food quality, safety, and hospitality. Key Responsibilities: - Prepare and bake a variety of bakery items, from basic pastries (e.g., cookies, muffins, cakes) to more complex products such as laminated doughs, mousse cakes, artisan breads, and plated desserts. - Measure, scale, mix, and assemble ingredients accurately according to standardized recipes and chef instructions. - Operate and maintain kitchen equipment such as mixers, ovens, and proofers safely and efficiently. - Participate in the decoration and finishing of pastries, including glazing, piping, and plating. - Maintain mise en place and support event production, including live event stations and customer-facing service, when needed. - Follow and uphold food safety and sanitation protocols (ServSafe standards). - Maintain a clean, organized, and safe work environment; ensure proper storage of ingredients and finished goods. - Collaborate with culinary team members to meet production schedules, quality standards, and service needs for daily operations and special events.Baker 2 Baker 2 is responsible for executing a wider range of pastry tasks with minimal supervision. This role supports more complex baking projects and begins contributing to quality control and consistency in product preparation. Key Responsibilities: - Prepare and bake a variety of pastries, including cakes, laminated doughs (e.g., croissants), and basic custards. - Operate mixers, ovens, proofers, and other bakery equipment efficiently and safely. - Monitor baking times and temperatures to ensure product quality and consistency. - Assist in decorating pastries and cakes with basic finishing techniques (e.g., glazing, piping). - Maintain inventory of pastry ingredients and report shortages to the supervisor or pastry chef.Baker 3 The Baker 3 position is an intermediate-level culinary role responsible for the independent production of a wide range of high-quality bakery and pastry items in a fast-paced, high-volume environment. This position serves as a vital link between junior bakers and supervisory staff, combining hands-on production with leadership, creativity, and service. This role offers a unique opportunity to join a dynamic team within the University of Notre Dame’s Three Leaf Catering division, serving more than 15,000 students, faculty, staff, and visitors. Whether you're looking to expand your pastry expertise or thrive in a collaborative and service-driven environment, this is a great opportunity to grow as a baker and culinary professional. Key Responsibilities: - Independently produce complex bakery and pastry items, including mousse cakes, plated desserts, artisan breads, viennoiserie, and more. - Ensure product quality and consistency while mentoring and supporting junior bakers. - Assist in recipe development, seasonal menu planning, and testing of new products. - Manage time, tools, and resources efficiently, ensuring mise en place is complete for all service and production requirements. - Participate in catering and event production, including plating, live event stations, and customer-facing service during special events. - Maintain strict adherence to food safety protocols and hygiene standards at all stages of production. - Support inventory counts, kitchen organization, and general culinary assignments such as scaling, mixing, baking, assembling, and decorating. - Contribute to a culture of hospitality and service, delivering “Best in Class” food experiences to the University of Notre Dame community and guests. - Prior baking/pastry experience - Ability to work independently and as part of a team in a fast-paced environment. - Strong organizational and time-management skills. - Knowledge of or ability to learn kitchen safety, hygiene, and food handling standards. - Flexible availability, including early mornings, evenings, weekends, and event-based shifts. Pay Rates: commensurate with experience  Baker 1 - $17.50/hr Baker 2 - $18.50/hr Baker 3 - $19.50/hr The University of Notre Dame seeks 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, Notre Dame prohibits discrimination against veterans or disabled qualified individuals, and complies with 41 CFR 60-741.5(a) and 41 CFR 60-300.5(a). We strongly encourage applications from candidates attracted to a university with a Catholic identity.