Entry-Level Cook — Campus Dining & Growth

Notre Dame Hospitality; Notre Dame (IN); Presencial; USD 20.000 - 28.000; Jornada completa

Descripción de la vacante

University of Notre Dame is hiring a Cook 1 for the South Dining Hall in Campus Dining. This entry-level BOH role supports basic food preparation, simple cooking tasks, and daily kitchen operations under the supervision of the Sous Chef.

Ideal candidates will have some kitchen or foodservice exposure and demonstrate a willingness to learn culinary fundamentals, with a strong emphasis on sanitation and teamwork in a fast-paced dining environment on campus.

Formación

• 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.

Responsabilidades

• Perform basic food preparation including washing, cutting, portioning, and assembling ingredients
• Assist with simple cooking tasks under direction 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, organization, and execution
• Demonstrate willingness to grow within ND Dining

Conocimientos

Kitchen experience

Teamwork

Willingness to learn

Sanitation knowledge

Descripción del empleo

University of Notre Dame is hiring a Cook 1 for the South Dining Hall in Campus Dining. This entry-level BOH role supports basic food preparation, simple cooking tasks, and daily kitchen operations under the supervision of the Sous Chef.

Ideal candidates will have some kitchen or foodservice exposure and demonstrate a willingness to learn culinary fundamentals, with a strong emphasis on sanitation and teamwork in a fast-paced dining environment on campus.