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Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $19.75 - $23.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Retirement Plan
Paid Time Off
Tuition Assistance
Employee wellness programs
Professional development opportunities
Job Description
The University of Notre Dame, located in Notre Dame, Indiana, is a prestigious institution known for its commitment to excellence in education, research, and community service. Established as a Catholic university, Notre Dame's mission is deeply rooted in fostering an environment that nurtures the mind, body, and spirit of every individual associated with the institution. Employees at Notre Dame are valued as part of a vibrant, mission-driven community where well-being and personal growth are prioritized. The university not only aims to make a global impact through world-class research and education but also focuses on creating a meaningful and supportive experience... Show More
Job Requirements
- High school diploma or GED
- Associate degree in culinary arts or related field preferred
- 3-5 years of progressive culinary experience in high-volume food service, hospitality, restaurant, or institutional dining
- Experience in an advanced cook-level role
- Strong culinary skills including food preparation and quality control
- Ability to work independently and support kitchen operations
- Knowledge of food safety and sanitation standards
- ServSafe certification or ability to obtain
- ACF Certified Culinarian or willingness to obtain within one year
Job Qualifications
- High school diploma or GED required
- Associate degree in culinary arts or related field preferred
- Minimum of 3-5 years of progressive culinary experience in high-volume food service, hospitality, restaurant, or institutional dining operations
- Demonstrated success in an advanced cook-level role such as Cook 3 or equivalent
- Strong culinary fundamentals, including food preparation, batch cooking, station management, recipe execution, and quality control
- Demonstrated ability to work independently while supporting broader kitchen operations
- Working knowledge of food safety, sanitation, and HACCP standards
- ServSafe certification required or ability to obtain within designated timeframe
- ACF Certified Culinarian (CC) certification required or must be obtained within one year of hire
Job Duties
- Execute advanced food preparation and cooking across multiple stations in accordance with standardized recipes, production schedules, and ND Dining expectations
- Support daily meal production by ensuring food is prepared, finished, and presented with consistency, timeliness, and attention to quality
- Maintain high standards for taste, appearance, portioning, and overall food presentation
- Monitor station readiness, food levels, replenishment, and timing throughout meal service
- Assist in organizing prep priorities and production sequencing to support smooth and efficient kitchen operations
- Provide day-to-day culinary guidance and working leadership to Cook 1, Cook 2, and Cook 3 team members
- Maintain strict adherence to food safety, sanitation, and HACCP standards
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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