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Job Overview
Employment Type
Full-time
Compensation
Hourly
Exact $18.50
Benefits
Health Insurance
Dental Insurance
Retirement Plan
Paid Time Off
Professional development opportunities
Employee Discounts
Tuition remission
Job Description
The University of Notre Dame, located in Notre Dame, Indiana, is a prestigious institution known for its commitment to academic excellence, community engagement, and its rich Catholic heritage. As a leading university, Notre Dame offers a vibrant and mission-driven community where every employee is valued and supported. With a strong emphasis on fostering an environment that nurtures the whole person—mind, body, and spirit—the university prioritizes well-being and growth opportunities for all its staff and students. Notre Dame is dedicated to making a meaningful impact both on campus and beyond, encouraging employees to contribute to research, support student life, and uphold... Show More
Job Requirements
- High school diploma or equivalent
- previous experience in a culinary or foodservice role
- ability to stand for extended periods
- capability to work in a fast-paced environment
- knowledge of food safety regulations
- willingness to follow established recipes and procedures
- physical ability to handle kitchen equipment and utensils
Job Qualifications
- Relevant culinary or foodservice experience
- working knowledge of basic cooking methods and kitchen operations
- ability to perform with moderate independence in a fast-paced environment
- understanding of food safety and sanitation practices
Job Duties
- Prepare and cook food items according to standardized recipes and production needs
- maintain consistency in food quality, presentation, taste, and portioning
- support multiple stations and assist with service execution
- monitor station readiness and food levels
- support Cook 1 team members through daily collaboration and example
- assist in onboarding and reinforcing recipes and procedures
- follow direction from the Sous Chef and support team workflow
- maintain strict adherence to food safety, sanitation, and HACCP standards
- ensure proper labeling, storage, and rotation of all food products
- maintain a clean and organized workstation
- assist with inventory awareness and product usage
- communicate shortages or issues to the Sous Chef
- support waste reduction practices
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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