Entry-Level Temp Cook - Campus Dining Hall

Notre Dame International; Notre Dame, Northern (IN, KY); Hybrid; USD 22,000 - 28,000; Part time

Job summary

The University of Notre Dame Operations, Events, and Safety (UOES) division is hiring a temporary Cook for North Dining Hall and South Dining Hall in Campus Dining. Cook 1 is an entry-level BOH role focused on basic food preparation and safe kitchen practices.

Under supervision, you will learn foundational culinary skills, participate in daily kitchen operations, and support the culinary team to ensure quality service for campus dining events.

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

Teamwork

Willingness to learn

Food safety knowledge

Job description

The University of Notre Dame Operations, Events, and Safety (UOES) division is hiring a temporary Cook for North Dining Hall and South Dining Hall in Campus Dining. Cook 1 is an entry-level BOH role focused on basic food preparation and safe kitchen practices.

Under supervision, you will learn foundational culinary skills, participate in daily kitchen operations, and support the culinary team to ensure quality service for campus dining events.