Part-Time Cook 1 - Campus Dining Kitchen Skills

Notre Dame Hospitality; Notre Dame (IN); On-site; USD 20,000 - 28,000; Part time

Job summary

The University of Notre Dame Operations, Events, and Safety (UOES) division is hiring part-time Cook 1 positions in the North Dining Hall and South Dining Hall within Campus Dining. This entry-level BOH role supports basic food preparation and assists with kitchen operations under the Sous Chef.

You will develop foundational culinary skills, learn food safety practices, and contribute to daily service. Candidates should have entry-level kitchen or foodservice experience and be able to follow

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 experience

Follow instructions

Team environment

Willingness to learn

Job description

The University of Notre Dame Operations, Events, and Safety (UOES) division is hiring part-time Cook 1 positions in the North Dining Hall and South Dining Hall within Campus Dining. This entry-level BOH role supports basic food preparation and assists with kitchen operations under the Sous Chef.

You will develop foundational culinary skills, learn food safety practices, and contribute to daily service. Candidates should have entry-level kitchen or foodservice experience and be able to follow