About this role
The University of Notre Dame Operations, Events, and Safety (UOES) division is currently hiring for a full-time Cook 3 in North 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 3
Reporting to the Sous Chef, the Cook 3 is an advanced Back of the House (BOH) culinary position responsible for high-level food preparation, execution, and daily operational support within a high-volume ND Dining environment. This role operates with a high degree of independence and is expected to demonstrate strong culinary technique, consistency, and sound judgment.
The Cook 3 provides day-to-day guidance to Cook 1 and Cook 2 team members, supports production flow, and helps maintain quality, safety, and sanitation standards. This position plays a key role in ensuring operational excellence and contributes to the development of the culinary team.
Key Responsibilities:
Execute advanced food preparation and cooking across multiple stations in accordance with standardized recipes and production schedulesMaintain consistency in food quality, presentation, taste, and portioningOperate independently while supporting overall kitchen production and service executionMonitor station readiness, food levels, and service timingProvide informal leadership and daily guidance to Cook 1 and Cook 2 team membersAssist in training new employees on recipes, techniques, and kitchen proceduresSupport production planning by organizing prep priorities and workflowMaintain strict adherence to food safety, sanitation, and HACCP standardsEnsure proper labeling, storage, and rotation of all food productsMaintain a clean, organized, and inspection-ready work environmentAssist with inventory awareness, product usage, and communication of shortagesSupport waste reduction through proper handling and batch productionIdentify operational challenges and communicate effectively with the Sous ChefContribute to recipe ingredient selection and consistent product execution High School Diploma or GEDProgressive culinary experience in a commercial, institutional, or high-volume foodservice environmentDemonstrated proficiency in multiple cooking techniques and station productionStrong understanding of food safety and sanitation standards
Preferred Qualifications:
Formal culinary training or degreeExperience in high-volume dining operationsExperience supporting training and development of staff Pay Rate: $19.50/hr
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.