Job Overview
Employment Type
Full-time
Compensation
Hourly
Exact $19.50
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee wellness programs
Career development opportunities
Job Description
The University of Notre Dame, located in Notre Dame, Indiana, is a renowned institution recognized not only for its academic excellence but also for its vibrant, mission-driven community. It provides an environment where every employee is valued and supported, emphasizing a tradition inspired by its Catholic character. The University is dedicated to nurturing the whole person—mind, body, and spirit—offering a culture that prioritizes well-being and fosters opportunities for career growth. Employees at Notre Dame contribute to world-class research, enhance student experiences, and support a variety of academic and community initiatives, making a meaningful impact both on campus and worldwide. Being part of Notre Dame means joining a team that values your work and your well-being, ensuring a deep sense of belonging and commitment to excellence.
The Cook 3 position is an essential role within the University of Notre Dame Operations, Events, and Safety (UOES) division, specifically within the Shields Athletic Dining Facility of the Campus Dining department. This full-time role reports directly to the Sous Chef and is pivotal in delivering high-quality food preparation and culinary execution in a high-volume dining environment. The UOES division is responsible for overseeing event management, hospitality, customer service, and supporting student life, academic initiatives, and research activities. As a Cook 3, you will operate with a high degree of independence, demonstrating advanced culinary skills, consistency, and sound judgment. The position involves leadership responsibilities, including guiding Cook 1 and Cook 2 team members and contributing to the development of the culinary team. Your daily tasks will include preparing food across multiple stations, maintaining quality and safety standards, and supporting kitchen operations to ensure efficient production flow. The role requires a commitment to food safety, proper sanitation, inventory management, and waste reduction, making it integral to the University's commitment to operational excellence. With a pay rate of $19.50 per hour, this position offers a unique opportunity to grow your culinary career within a supportive and mission-driven environment.
The Cook 3 position is an essential role within the University of Notre Dame Operations, Events, and Safety (UOES) division, specifically within the Shields Athletic Dining Facility of the Campus Dining department. This full-time role reports directly to the Sous Chef and is pivotal in delivering high-quality food preparation and culinary execution in a high-volume dining environment. The UOES division is responsible for overseeing event management, hospitality, customer service, and supporting student life, academic initiatives, and research activities. As a Cook 3, you will operate with a high degree of independence, demonstrating advanced culinary skills, consistency, and sound judgment. The position involves leadership responsibilities, including guiding Cook 1 and Cook 2 team members and contributing to the development of the culinary team. Your daily tasks will include preparing food across multiple stations, maintaining quality and safety standards, and supporting kitchen operations to ensure efficient production flow. The role requires a commitment to food safety, proper sanitation, inventory management, and waste reduction, making it integral to the University's commitment to operational excellence. With a pay rate of $19.50 per hour, this position offers a unique opportunity to grow your culinary career within a supportive and mission-driven environment.
Job Requirements
- High school diploma or GED
- Progressive culinary experience in a commercial, institutional, or high-volume foodservice environment
- Demonstrated proficiency in multiple cooking techniques and station production
- Strong understanding of food safety and sanitation standards
- American Culinary Federation (ACF) Certified Culinarian (CC) required or ability to obtain within one year of hire
Job Qualifications
- High school diploma or GED
- Progressive culinary experience in a commercial, institutional, or high-volume foodservice environment
- Demonstrated proficiency in multiple cooking techniques and station production
- Strong understanding of food safety and sanitation standards
- Formal culinary training or degree (preferred)
- Experience in high-volume dining operations (preferred)
- Experience supporting training and development of staff (preferred)
- American Culinary Federation (ACF) Certified Culinarian (CC) required or ability to obtain within one year of hire
Job Duties
- Execute advanced food preparation and cooking across multiple stations in accordance with standardized recipes and production schedules
- Maintain consistency in food quality, presentation, taste, and portioning
- Operate independently while supporting overall kitchen production and service execution
- Monitor station readiness, food levels, and service timing
- Provide informal leadership and daily guidance to Cook 1 and Cook 2 team members
- Assist in training new employees on recipes, techniques, and kitchen procedures
- Support production planning by organizing prep priorities and workflow
- Maintain strict adherence to food safety, sanitation, and HACCP standards
- Ensure proper labeling, storage, and rotation of all food products
- Maintain a clean, organized, and inspection-ready work environment
- Assist with inventory awareness, product usage, and communication of shortages
- Support waste reduction through proper handling and batch production
- Identify operational challenges and communicate effectively with the Sous Chef
- Contribute to recipe ingredient selection and consistent product execution
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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