Cook 2 – Campus Dining: Multi-Station Prep

Notre Dame Hospitality; Notre Dame (IN); On-site; USD 21,000 - 30,000; Full time

Job summary

University of Notre Dame Operations, Events, and Safety (UOES) is hiring a full-time Cook 2 for North and South Dining Halls. You will prepare and cook items per recipes, support multiple stations, and uphold food safety standards on a busy campus kitchen.

Reporting to the Sous Chef, you will work with solid culinary skills and contribute to high-volume dining operations while developing advanced techniques in a dynamic environment.

Qualifications

• High School Diploma or GED is required.
• Relevant culinary or foodservice experience is required.
• Working knowledge of basic cooking methods and kitchen operations.
• Ability to perform with moderate independence in a fast-paced environment.
• Understanding of food safety and sanitation practices.

Responsibilities

• Prepare and cook food items according to standardized recipes and production needs.
• Maintain consistency in food quality, presentation, taste, and portioning.
• Support multiple stations and assist with service execution.
• Monitor station readiness and food levels.
• Support Cook 1 team members through daily collaboration and example.
• Assist in onboarding and reinforcing recipes and procedures.
• Follow direction from the Sous Chef and support team workflow.
• Maintain strict adherence to food safety, sanitation, and HACCP standards.
• Ensure proper labeling, storage, and rotation of all food products.
• Maintain a clean and organized workstation.
• Assist with inventory awareness and product usage.
• Communicate shortages or issues to the Sous Chef.
• Support waste reduction practices.

Skills

Cooking methods

Kitchen operations

Food safety practices

Education

High School Diploma or GED

Job description

University of Notre Dame Operations, Events, and Safety (UOES) is hiring a full-time Cook 2 for North and South Dining Halls. You will prepare and cook items per recipes, support multiple stations, and uphold food safety standards on a busy campus kitchen.

Reporting to the Sous Chef, you will work with solid culinary skills and contribute to high-volume dining operations while developing advanced techniques in a dynamic environment.