Entry-Level Cook: Campus Dining Prep & Learn

University of Notre Dame; Notre Dame (IN); On-site; USD 22,000 - 28,000; Part time

Job summary

The University of Notre Dame Operations, Events, and Safety (UOES) division is hiring for part-time Cook 1s in the North Dining Hall and South Dining Hall in Campus Dining. The Cook 1 is an entry-level BOH culinary role, reporting to the Sous Chef, focused on basic food prep and supporting kitchen operations.

This role emphasizes development of foundational culinary skills, food safety knowledge, and production consistency, with opportunities to grow within ND Dining.

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 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

Skills

Entry-level kitchen

Teamwork

Willingness to learn

Food safety basics

Job description

The University of Notre Dame Operations, Events, and Safety (UOES) division is hiring for part-time Cook 1s in the North Dining Hall and South Dining Hall in Campus Dining. The Cook 1 is an entry-level BOH culinary role, reporting to the Sous Chef, focused on basic food prep and supporting kitchen operations.

This role emphasizes development of foundational culinary skills, food safety knowledge, and production consistency, with opportunities to grow within ND Dining.