Part-time Cook 1 | Campus & Auxiliary Dining Halls

Key Responsibilities

• Perform basic food preparation including washing, cutting, portioning, and assembling ingredients
• Aid with simple cooking tasks under the direction of the Sous Chef
• Support station setup, replenishment, and service needs
• Aid team members during production and service
• Assist with stocking, receiving, and organizing products
• Maintain cleanliness and organization of work areas and equipment
• Follow direction and contribute to overall kitchen workflow
• Maintain compliance with sanitation and safety standards
• Learn and apply basic culinary techniques and kitchen procedures
• Demonstrate willingness to grow within ND Dining

Qualifications

• Entry-level kitchen or foodservice experience preferred
• Ability to follow instructions and work in a team environment
• Willingness to learn culinary fundamentals and kitchen operations
• Basic understanding of sanitation and safety practices
• Prior food preparation or kitchen experience preferred
• Interest in culinary development and advancement
• Interest in pursuing formal culinary training or certification

Additional Information

Pay Rate: $17.50/hr