Cook 1, South Dining Hall (Part Time)

Job Description

The University of Notre Dame Operations, Events, and Safety division is currently hiring for the position of Cook 1at South Dining Hall. The University Operations, Events, and Safety division leads the University’s event management, hospitality, and customer service functions while supporting student life, academic endeavors, and research initiatives.

Why this position?

As a Cook with the University of Notre Dame, you will have the opportunity to support the mission and goals of a “Best in Class” dining program. University Operations, Events, and Safety serves more than 15,000 students, faculty, staff, and visitors in nearly 30 different eating establishments and a variety of guests daily. The Cook 2 supports daily operations as part of the culinary production team. He/she is responsible for completing assignments related to food preparation, assembly, cooking, and sanitation through standards of service and hospitality.

Essential duties include:

• Prep cold food, cutting, chopping, and food assembly
• Adhere to University Operations, Events, and Safety Global Service Standards and assist staff with tasks/duties to ensure standards of service are met
• Maintain cleaning and sanitation standards, clean and maintain all kitchen equipment
• Basic food cooking processes (grilling, frying, steaming) keeping quality and timing
• Must multi-task with regular production needs; grilling, stir fry, carve meats, deep fry, baking, and display cooking
• Stock kitchen areas and monitor usage of product
• Work with culinary knives, mixers, and other commercial equipment commonly found in a commercial kitchen
• Adhere to all standards set by Campus Dining

University Operations, Events, and Safety Commitments to a Diverse and Inclusive Culture

To treat every person with dignity and respect

To value our cultural differences

To harness the strength of our diversity

To commit ourselves to the mission of equality for all

To be diligent in our efforts to listen, learn, and grow with one another

Minimum Qualifications

• High school diploma or GED
• 1 to 6 months experience
• Ability to complete University Culinary Assessment
• ServSafe and Aller-Train required (must be obtained within 6 months of hire)

Preferred Qualifications

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