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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... Show More
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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