Cook 3 | North Dining Hall

Job description

The University of Notre Dame Operations, Events, and Safety (UOES) division is currently hiring for a full-time Cook 3 in South Dining Hall in our Campus Dining department. The UOES division oversees the University's event management, hospitality, and customer service functions, while also supporting student life, academic initiatives, research activities, and annual milestone celebrations. Cook 3 Reporting to the Sous Chef, the Cook 3 is an advanced Back of the House (BOH) culinary position responsible for high-level food preparation, execution, and daily operational support within a high-volume ND Dining environment. This role operates with a high degree of independence and is expected to demonstrate strong culinary technique, consistency, and sound judgment. The Cook 3 provides day-to-day guidance to Cook 1 and Cook 2 team members, supports production flow, and helps maintain quality, safety, and sanitation standards. This position plays a key role in ensuring operational excellence and contributes to the development of the culinary team. Key Responsibilities: 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 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 Preferred Qualifications: Formal culinary training or degree Experience in high-volume dining operations Experience supporting training and development of staff Pay Rate: $19.50/hr The University of Notre Dame seeks to attract, develop, and retain the highest quality faculty, staff and administration. The University is an Equal Opportunity Employer, and does not discriminate on the basis of race, color, national or ethnic origin, sex, disability, veteran status, genetic information, or age in employment. Moreover, Notre Dame prohibits discrimination against veterans or disabled qualified individuals, and complies with 41 CFR 60-741.5(a) and 41 CFR 60-300.5(a). We strongly encourage applications from candidates attracted to a university with a Catholic identity. The University of Notre Dame is more than a workplace; it is a vibrant, mission-driven community where every employee is valued and supported. Rooted in a tradition of excellence and inspired by our Catholic character, Notre Dame is committed to fostering an environment of care that nurtures the whole person—mind, body, and spirit. Here, you will find a deep sense of belonging, a culture that prioritizes well-being, and the opportunity to grow your career while being a force for good in the world. Whether contributing to world-class research, shaping the student experience, or supporting the University’s mission in other ways, you will be part of a dedicated team working to make a meaningful impact on campus and beyond. At Notre Dame, your work matters, and so do you!