Cook 2 Campus & Auxiliary Dining Halls

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 the institution's mission with integrity and care.

Within this dynamic environment, the University’s Operations, Events, and Safety (UOES) division plays a crucial role in managing the university's event planning, hospitality, customer service, and dining operations. The division supports various facets of campus life including academic initiatives, research activities, and annual milestone celebrations, making it an essential part of the Notre Dame experience. The Campus and Auxiliary Dining Halls, where this position is based, provide a vital service to students, faculty, staff, and visitors, offering delicious, well-prepared food in a welcoming setting.

The role of Cook 2 within the Campus and Auxiliary Dining Halls is a full-time position reporting to the Sous Chef. This position is integral to maintaining high culinary standards and ensuring an excellent dining experience. The Cook 2 is a skilled back-of-the-house culinary professional responsible for preparing and cooking food items in accordance with established recipes, production schedules, and Notre Dame Dining standards. This role demands moderate independence, strong technical culinary skills, and the versatility to operate across multiple kitchen stations.

The Cook 2 contributes to the daily kitchen operations while developing advanced culinary abilities. Key responsibilities include preparing food items consistently with high quality and proper presentation, supporting various kitchen stations, maintaining station readiness and food levels, and collaborating with team members to reinforce recipes and procedures. This position also entails strict adherence to food safety, sanitation, and HACCP standards while maintaining a clean, organized workstation. The Cook 2 plays an active role in inventory management, waste reduction, and communicating any shortages or operational issues to the Sous Chef.

This position is ideal for culinary professionals with relevant foodservice experience who are eager to work in a fast-paced environment and continue advancing their skills. The successful candidate will demonstrate a strong work ethic, an understanding of kitchen operations, and a commitment to upholding Notre Dame’s standards of excellence in dining services. The pay rate is $18.50 per hour, reflecting the university’s dedication to attracting and retaining talented staff. Notre Dame is an equal opportunity employer that values diversity and encourages applications from candidates attracted to a university with a Catholic identity.