Job Overview
Employment Type
Temporary
Hourly
Compensation
Hourly
Range $17.50 - $19.50
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee assistance program
Career development opportunities
flexible scheduling
Job Description
The University of Notre Dame, located in Notre Dame, Indiana, is a prestigious institution renowned for excellence in education, research, and community engagement. As a mission-driven university inspired by its Catholic heritage, Notre Dame emphasizes a holistic approach to supporting its community members—nurturing mind, body, and spirit. The university offers a welcoming and inclusive environment where every employee is valued, respected, and supported on both professional and personal levels. This commitment is reflected in its top ranking as the number one large employer on the Forbes Best Large Employer list, exemplifying Notre Dame's dedication to creating a workplace that fosters growth, well-being, and meaningful connections.
The University of Notre Dame's Operations, Events, and Safety (UOES) division plays a pivotal role in enhancing campus life by managing event coordination, hospitality services, and customer support functions. The Hospitality Department within UOES invites applications for Temporary Cook positions, offering diverse opportunities for culinary professionals at various skill levels. These temporary roles provide a unique chance to engage with a vibrant campus community, contribute to high-quality dining experiences, and grow culinary skills in a fast-paced and dynamic environment.
There are three levels of cook positions available, each catering to different stages of culinary expertise. The Cook 1 role is ideal for individuals embarking on their culinary careers, focusing on foundational techniques such as basic food preparation, simple recipe execution, and maintaining cleanliness and organization in the kitchen. Cook 2 positions demand solid cooking proficiency and the ability to manage designated stations, handling tasks like grilling, sautéing, and inventory management while maintaining high standards of food quality and presentation. The Cook 3 role is suited for those with intermediate culinary skills, featuring responsibilities that include executing advanced culinary techniques, leading junior team members, assisting with recipe development, and ensuring compliance with health codes and kitchen safety standards.
These positions require a team-oriented mindset, strong communication abilities, and a commitment to adhering to strict food safety guidelines. Candidates will have the opportunity to work in a professional kitchen environment that values collaboration, efficiency, and continuous improvement. The University of Notre Dame offers these temporary cook positions on a contract basis, with competitive pay ranging from $17.50 to $19.50 per hour.
Working at Notre Dame means becoming part of a respected institution where your contributions directly impact the campus community’s dining experience and overall hospitality. The university encourages applications from motivated individuals eager to advance their culinary skills and be part of a mission-driven environment that champions diversity, equity, and inclusion while fostering professional growth. If you are passionate about food preparation and dedicated to maintaining the highest standards of service and safety, this Temporary Cook opportunity within Notre Dame’s renowned Hospitality Department could be the perfect fit for you.
The University of Notre Dame's Operations, Events, and Safety (UOES) division plays a pivotal role in enhancing campus life by managing event coordination, hospitality services, and customer support functions. The Hospitality Department within UOES invites applications for Temporary Cook positions, offering diverse opportunities for culinary professionals at various skill levels. These temporary roles provide a unique chance to engage with a vibrant campus community, contribute to high-quality dining experiences, and grow culinary skills in a fast-paced and dynamic environment.
There are three levels of cook positions available, each catering to different stages of culinary expertise. The Cook 1 role is ideal for individuals embarking on their culinary careers, focusing on foundational techniques such as basic food preparation, simple recipe execution, and maintaining cleanliness and organization in the kitchen. Cook 2 positions demand solid cooking proficiency and the ability to manage designated stations, handling tasks like grilling, sautéing, and inventory management while maintaining high standards of food quality and presentation. The Cook 3 role is suited for those with intermediate culinary skills, featuring responsibilities that include executing advanced culinary techniques, leading junior team members, assisting with recipe development, and ensuring compliance with health codes and kitchen safety standards.
These positions require a team-oriented mindset, strong communication abilities, and a commitment to adhering to strict food safety guidelines. Candidates will have the opportunity to work in a professional kitchen environment that values collaboration, efficiency, and continuous improvement. The University of Notre Dame offers these temporary cook positions on a contract basis, with competitive pay ranging from $17.50 to $19.50 per hour.
Working at Notre Dame means becoming part of a respected institution where your contributions directly impact the campus community’s dining experience and overall hospitality. The university encourages applications from motivated individuals eager to advance their culinary skills and be part of a mission-driven environment that champions diversity, equity, and inclusion while fostering professional growth. If you are passionate about food preparation and dedicated to maintaining the highest standards of service and safety, this Temporary Cook opportunity within Notre Dame’s renowned Hospitality Department could be the perfect fit for you.
Job Requirements
- High school diploma or equivalent
- Prior experience in food preparation or culinary environment preferred but not required
- Ability to manage time effectively with minimal supervision
- Positive attitude and respectful demeanor
- Strong communication and listening skills
- Ability to stand for extended periods up to 6 hours
- Physical ability to lift up to 25 pounds and handle kitchen equipment
- Commitment to following food safety and hygiene standards
- Flexibility to work temporary contract hours as needed
Job Qualifications
- Capable of managing time effectively with minimal supervision
- Positive respectful and committed to the schedule you create
- Excellent communication and listening skills
- Ability to maintain a standing position for extended periods of time up to 6 hours at a time
- Ability to move lift and handle equipment supplies and other objects weighing up to 25 pounds
- Ability to position self to move items weighing up to 25 pounds from floor to shelves and cabinets above and below counter height
- Follow food safety procedures for handling storing and serving food products
Job Duties
- Assist with fundamental food preparation including chopping vegetables portioning ingredients and organizing mise en place
- Prepare simple menu items such as salads sandwiches and breakfast dishes following recipes accurately
- Maintain a clean and stocked workstation throughout service
- Adhere strictly to all food safety and hygiene standards
- Receive and correctly store deliveries and supplies under supervision
- Accurately and consistently prepare and cook food items on your assigned station ensuring proper presentation
- Set up and break down your station with all necessary tools ingredients and supplies before and after service
- Monitor food quality to ensure all items meet restaurant standards before they are served
- Communicate effectively with other kitchen staff to coordinate timing and maintain smooth service flow
- Manage inventory by rotating stock labeling dating products and minimizing food waste through proper handling
- Execute advanced culinary techniques including butchery sauce-making and grilling proteins to precise specifications across various stations as needed
- Lead or supervise junior cooks during service ensuring consistency efficiency and adherence to standards
- Assist the sous chef or head chef with recipe testing prep lists and production schedules
- Ensure strict compliance with all health codes and maintain the highest standards of cleanliness and food safety
- Actively participate in daily briefings and contribute feedback to improve workflow and overall kitchen performance
Job Criteria
Experience
Entry Level (1-2 years)
Job Location
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