Cook/Hospitality Part Time

Part-time Cook 1 | Campus & Auxiliary Dining Halls

North Dining Hall, VP-UOES-Hospitality & Dining

Part-time Cook 1 | Campus & Auxiliary Dining Halls

North Dining Hall, VP-UOES-Hospitality & Dining

The University of Notre Dame is more than a workplace; it is a vibrant, mission-driven community where every employee is valued and supported. Rooted in a tradition of excellence and inspired by our Catholic character, Notre Dame is committed to fostering an environment of care that nurtures the whole personmind, body, and spirit. The University of Notre Dame Operations, Events, and Safety (UOES) division is currently hiring for part-time Cook 1s in the North Dining Hall and South 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.

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.

Perform basic food preparation including washing, cutting, portioning, and assembling ingredients

Support station setup, replenishment, and service needs

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

Entry-level kitchen or foodservice experience preferred

Willingness to learn culinary fundamentals and kitchen operations

Basic understanding of sanitation and safety practices

Prior food preparation or kitchen experience

Interest in culinary development and advancement

Interest in pursuing formal culinary training or certification

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.