Part-time Cook 1 — Campus Dining Prep & Growth

Notre Dame Hospitality; Notre Dame (IN); On-site; USD 23,000 - 28,000; Part time

Job summary

The University of Notre Dame is seeking a part-time Cook 1 for campus dining operations in the North Dining Hall and South Dining Hall. You will assist the kitchen team, perform basic food prep, and support daily service in a BOH environment on campus.

Reporting to the Sous Chef, this entry-level role focuses on building foundational culinary skills, food safety practices, and production consistency while working closely with ND Dining colleagues.

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

Job description

The University of Notre Dame is seeking a part-time Cook 1 for campus dining operations in the North Dining Hall and South Dining Hall. You will assist the kitchen team, perform basic food prep, and support daily service in a BOH environment on campus.

Reporting to the Sous Chef, this entry-level role focuses on building foundational culinary skills, food safety practices, and production consistency while working closely with ND Dining colleagues.