Campus Dining Cook (Temp) – North & South Halls

Notre Dame International; Notre Dame (IN); On-site; USD 20,000 - 28,000; Full time

Job summary

The University of Notre Dame Operations, Events, and Safety (UOES) division is hiring for temporary on-call Cooks in North Dining Hall and South Dining Hall within the Campus Dining department. Cook 1 is an entry-level BOH role supporting basic food preparation and kitchen operations under supervision.

Pay rate is $17.50/hr. The position emphasizes learning culinary fundamentals, sanitation practices, and growing within the Notre Dame Dining team.

Qualifications

• Entry-level kitchen or foodservice experience preferred.
• Ability to follow instructions and work in a team environment.
• Willingness to learn culinary fundamentals and kitchen operations.
• Basic understanding of sanitation and safety practices.

Responsibilities

• Perform basic food preparation including washing, cutting, portioning, and assembling ingredients.
• Assist with simple cooking tasks under supervision of the Sous Chef.
• Support station setup, replenishment, and service needs.
• Assist team members during production and service.
• Support stocking, receiving, and organization of products.
• Follow direction and contribute to overall kitchen workflow.
• Maintain cleanliness and organization of work areas and equipment.
• Follow proper food handling, labeling, storage, and rotation procedures.
• Maintain compliance with sanitation and safety standards.
• Learn and apply basic culinary techniques and kitchen procedures.
• Build foundational skills in preparation and execution.
• Demonstrate willingness to grow within ND Dining.

Job description

The University of Notre Dame Operations, Events, and Safety (UOES) division is hiring for temporary on-call Cooks in North Dining Hall and South Dining Hall within the Campus Dining department. Cook 1 is an entry-level BOH role supporting basic food preparation and kitchen operations under supervision.

Pay rate is $17.50/hr. The position emphasizes learning culinary fundamentals, sanitation practices, and growing within the Notre Dame Dining team.