Pastry Chef

The University of St. Thomas invites qualified candidates to apply for a Pastry Chef position within Dining Services.

This is a full-time, fully benefits eligible position that works 12 months out of the year.

JOIN OUR COMMUNITY

The University of St. Thomas offers a competitive and comprehensive benefits program, which includes:

• Up to 100% tuition remission for employees and dependents upon eligibility
• Up to 50% tuition remission for spouses upon eligibility
• A generous Employer retirement contribution of 9.4% of annual salary upon eligibility
• Medical, dental, and vision options
• Employer-paid disability, life, and AD&D benefits

Salary Range: $53,850 to $69,000

The University of St. Thomas has provided a salary range that represents its good faith estimate of what the University may pay for the position at the time of posting. The specific salary offered will be determined based on factors such as the qualifications of the selected candidate, departmental budget, internal salary equity considerations, and available market information.

JOB SUMMARY

This is a leadership position leading the bakery team in preparing baked orders submitted by Catering and the Dining Centers. This includes scratch-made cookies, bars, breads, cakes, and high-end pastry products. The Pastry Chef and Bakers will need a valid MN driver's license to drive the delivery van. The Pastry Chef will need to design menus, create items based on current trends and build recipes while working with the Catering Chef and Executive Chef. This position must be able to work all shifts with the possibility of early morning and overnight.

ESSENTIAL FUNCTIONS

1. Prepare baked goods from orders by catering and dining centers

• Baked items must be prepared in accordance with recipes
• Baked items must be prepared using proper cooking methods
• Use batch cooking techniques, when necessary, based upon business levels
• Order and maintain inventory at appropriate levels

2. Manage and train a baking team to execute the orders submitted by catering and dining centers.

3. CBORD recipes

• When following recipes, use the specified ingredients and methods
• Review recipes with culinary team when corrections are needed
• Submit new recipes

4. Document all usage per CBORD serving line worksheet or production worksheet

• After preparing food, document how much was prepared
• After service, document how much is leftover
• Use proper units of measurement when documenting quantities, i.e., pans, servings, pounds

5. Present food in an attractive manner

• Items should be appropriately sauced and/or garnished
• Food should be arranged in serving pans in an organized and appealing way
• Serve hot food hot and cold food cold

6. Follow ServSafe food handling guidelines

• Wash hands consistently throughout shift
• Change gloves when appropriate, i.e., after touching anything other than what you are immediately working with
• Take and record product temperatures to ensure that food remains in the safe zone throughout holding and service
• Follow HACCP plan

5. Maintain a clean department

• Keep counters clear and clean
• Keep glass/windows clean and free of grease
• Have proper signage in place, i.e., accurate signs for what is being served

The University of St. Thomas embraces belonging and equal opportunity for all. Our convictions of dignity, diversity and personal attention call us to embody and champion an inclusive environment. The University is an Equal Employment Opportunity Employer (EEO). All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, status as a protected veteran, or other protected characteristic. This commitment to inclusion and equal opportunity is consistent with our mission: Inspired by Catholic intellectual tradition, the University of St. Thomas educates students to be morally responsible leaders who think critically, act wisely, and work skillfully to advance the common good. A successful candidate will possess a commitment to the ideals of this mission.

Minimum Qualifications

• Previous experience as a tenured pastry chef in a high-end restaurant or bakery with at least 3 years of experience baking in a restaurant/institutional food setting
• This position will drive a campus vehicle and requires a DMV background check

This position is designated as Emergency Essential. Emergency Essential employees may be expected to remain at work if campus closes during their regular work schedule or to report to work if the campus closing announcement is made before their regular work schedule begins.

HOW TO APPLY

All interested candidates must apply online at Follow the instructions to complete an online application which includes creating or updating an applicant profile, uploading a resume, and completing a job specific application.

In light of its commitment to create and maintain a safe learning and working environment, employment with the University of St. Thomas requires consent and successful completion of a background screening.

Official job posting is available at www.stthomas.edu/jobs.