Cook 3 Legends

University of Notre Dame; Notre Dame (IN); On-site; USD 23,000 - 30,000; Full time

Job summary

The University of Notre Dame Operations, Events, and Safety (UOES) division is hiring for a full-time Cook 3 in Legends within our campus Hospitality department. The Cook 3 reports to the Sous Chef and delivers advanced food preparation, high-volume service, and operational support in a ND Dining environment.

You will guide Cook 1 and Cook 2 teammates, ensure food safety and sanitation, and help with training, production planning, inventory awareness, and batch production while maintaining

Qualifications

• High School Diploma or GED.
• Progressive culinary experience in a commercial, institutional, or high-volume foodservice environment.
• Proficiency in multiple cooking techniques and station production.
• Strong understanding of food safety and sanitation standards.

Responsibilities

• Execute advanced food preparation across multiple stations per recipes and schedules.
• Maintain food quality, presentation, taste, and portions.
• Operate independently while supporting kitchen production and service.
• Monitor station readiness, food levels, service timing.
• Provide informal leadership to Cook 1 and Cook 2.
• Assist in training new employees on recipes and procedures.
• Support production planning by organizing prep priorities and workflow.
• Maintain strict food safety, sanitation, and HACCP standards.
• Ensure proper labeling, storage, and rotation of foods.
• Keep a clean, organized, inspection-ready work environment.
• Assist inventory awareness and communicate shortages.
• Support waste reduction through proper handling and batch production.
• Identify operational challenges and communicate with Sous Chef.
• Contribute to recipe ingredient selection and consistent execution.

Skills

Culinary technique

Food safety

Leadership guidance

Multi-station cooking

Education

High School Diploma or GED

Job description

Job Description

The University of Notre Dame Operations, Events, and Safety (UOES) division is currently hiring for a full-time Cook 3 in Legends in 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.

Cook 3

Reporting to the Sous Chef, the Cook 3 is an advanced Back of the House (BOH) culinary position responsible for high-level food preparation, execution, and daily operational support within a high-volume ND Dining environment. This role operates with a high degree of independence and is expected to demonstrate strong culinary technique, consistency, and sound judgment.

The Cook 3 provides day-to-day guidance to Cook 1 and Cook 2 team members, supports production flow, and helps maintain quality, safety, and sanitation standards. This position plays a key role in ensuring operational excellence and contributes to the development of the culinary team.

Key Responsibilities:

• Execute advanced food preparation and cooking across multiple stations in accordance with standardized recipes and production schedules
• Maintain consistency in food quality, presentation, taste, and portioning
• Operate independently while supporting overall kitchen production and service execution
• Monitor station readiness, food levels, and service timing
• Provide informal leadership and daily guidance to Cook 1 and Cook 2 team members
• Assist in training new employees on recipes, techniques, and kitchen procedures
• Support production planning by organizing prep priorities and workflow
• Maintain strict adherence to food safety, sanitation, and HACCP standards
• Ensure proper labeling, storage, and rotation of all food products
• Maintain a clean, organized, and inspection-ready work environment
• Assist with inventory awareness, product usage, and communication of shortages
• Support waste reduction through proper handling and batch production
• Identify operational challenges and communicate effectively with the Sous Chef
• Contribute to recipe ingredient selection and consistent product execution

Qualifications:
Qualifications

• High School Diploma or GED
• Progressive culinary experience in a commercial, institutional, or high-volume foodservice environment
• Demonstrated proficiency in multiple cooking techniques and station production
• Strong understanding of food safety and sanitation standards

Additional Information

Pay Rate: $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.