Cook 2 – Campus Dining: Multistation Prep & Team Support

Notre Dame International; Notre Dame, Northern (IN, KY); Hybrid; USD 25,000 - 28,000; Part time

Job summary

The University of Notre Dame Operations, Events, and Safety (UOES) division is hiring for part-time Cook 2 positions in the North Dining Hall. You will cook according to recipes and manage multiple stations, with supervision from the Sous Chef.

This role emphasizes food safety, teamwork, and consistent quality in a fast-paced campus dining environment. Pay is $18.50/hour, with opportunities to grow culinary skills.

Qualifications

• High School Diploma or GED.
• Relevant culinary or foodservice experience.
• 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

Fast-paced work

Education

High School Diploma or GED

Formal culinary training

Job description

The University of Notre Dame Operations, Events, and Safety (UOES) division is hiring for part-time Cook 2 positions in the North Dining Hall. You will cook according to recipes and manage multiple stations, with supervision from the Sous Chef.

This role emphasizes food safety, teamwork, and consistent quality in a fast-paced campus dining environment. Pay is $18.50/hour, with opportunities to grow culinary skills.