Parttime Cook 1 Campus Auxiliary Dining Halls

University of Notre Dame; Notre Dame (IN); On-site; USD 36,400 - 43,680; Part time

Job summary

The University of Notre Dame is hiring for part-time Cook 1 positions in the Campus Dining department. This entry-level role reports to the Sous Chef and includes responsibilities like basic food preparation and supporting kitchen operations.

Ideal candidates are eager to learn culinary skills and have a basic understanding of food safety. Pay rate is $17.50/hr, and the university actively encourages applications from diverse candidates.

Qualifications

• Entry‑level kitchen or foodservice experience preferred.
• Basic understanding of sanitation and safety practices.
• Willingness to learn culinary fundamentals and kitchen operations.

Responsibilities

• Perform basic food preparation including washing, cutting, and portioning ingredients.
• Assist with simple cooking tasks under direction of the Sous Chef.
• Maintain cleanliness and organization of work areas and equipment.

Skills

Teamwork

Basic culinary techniques

Food safety knowledge

Following instructions

Job description

The University of Notre Dame Operations, Events, and Safety (UOES) division is currently hiring for part‑time Cook 1s in the North Dining Hall, South Dining Hall, and Saint Mary’s Dining Hall in our Campus Dining department. The UOES division oversees the University's event management, hospitality, and customer service functions, while also supporting student life, academic initiatives, research activities, and annual milestone celebrations.

Cook 1

Reporting to the Sous Chef, the Cook 1 is an entry‑level Back of the House (BOH) culinary position responsible for basic food preparation, simple cooking tasks, and supporting kitchen operations within ND Dining.

This role works under closer supervision and focuses on developing foundational culinary skills, food safety knowledge, and production consistency. The Cook 1 contributes to daily operations through preparation, organization, and support of the culinary team.

Key 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

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

Preferred Qualifications

• Prior food preparation or kitchen experience
• Interest in culinary development and advancement
• Interest in pursuing formal culinary training or certification

Pay Rate

$17.50/hr

Additional Information

The University of Notre Dame seeks to attract, develop, and retain the highest quality faculty, staff and administration. The University is an Equal Opportunity Employer, and does not discriminate on the basis of race, color, national or ethnic origin, sex, disability, veteran status, genetic information, or age in employment. Moreover, Notre Dame prohibits discrimination against veterans or disabled qualified individuals, and complies with 41 CFR 60‑741.5(a) and 41 CFR 60‑300.5(a). We strongly encourage applications from candidates attracted to a university with a Catholic identity.