Cook 3 | North Dining Hall

About the role

The University of Notre Dame Operations, Events, and Safety (UOES) division is hiring a full‑time Cook 3 for South Dining Hall in the Campus Dining department. Reporting to the Sous Chef, this advanced back‑of‑the‑house culinary position is responsible for high‑level food preparation, execution, and daily operational support within a high‑volume dining environment. The role operates with a high degree of independence, demonstrates strong culinary technique, consistency, and sound judgment, and provides day‑to‑day guidance to Cook 1 and Cook 2 team members while supporting production flow, quality, safety, and sanitation standards.

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.

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.

Preferred Qualifications

• Formal culinary training or degree.
• Experience in high‑volume dining operations.
• Experience supporting training and development of staff.

Pay

$19.50 per hour