Senior Line Cook (Cook 3) - High-Volume Campus Dining

Notre Dame Hospitality; Notre Dame (IN); On-site; USD 26,000 - 29,000; Full time

Job summary

The University of Notre Dame Operations, Events, and Safety (UOES) division is hiring a full-time Cook 3 for South Dining Hall in Campus Dining. Reports to the Sous Chef and handles advanced BOH preparation in a high-volume dining environment.

This role provides day-to-day guidance to Cook 1 and Cook 2, maintains food safety and sanitation standards, and contributes to production planning and training of staff in recipes and techniques.

Qualifications

• High School Diploma or GED.
• Progressive culinary experience in a commercial, institutional, or high-volume foodservice environment.
• Demonstrated proficiency in multiple cooking techniques and station production.
• Strong understanding of food safety and sanitation standards.

Responsibilities

• Execute advanced food preparation across multiple stations per recipes and schedules.
• Maintain consistency in quality, presentation, taste, and portions.
• Provide informal leadership to Cook 1 and Cook 2 and assist in training staff.
• Monitor station readiness, food levels, and service timing.
• Maintain a clean, organized, and inspection-ready work environment.

Skills

Culinary experience

Multiple cooking techniques

Food safety

Education

High School Diploma or GED

Job description

The University of Notre Dame Operations, Events, and Safety (UOES) division is hiring a full-time Cook 3 for South Dining Hall in Campus Dining. Reports to the Sous Chef and handles advanced BOH preparation in a high-volume dining environment.

This role provides day-to-day guidance to Cook 1 and Cook 2, maintains food safety and sanitation standards, and contributes to production planning and training of staff in recipes and techniques.