Part-time Cook 1 - Shields Athletic Dining Facility

Responsibilities

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

Requirements

• Prior food preparation or kitchen experience
• Interest in culinary development and advancement
• Interest in pursuing formal culinary training or certification
• Pay Rate: $17.50/hr

Benefits

Additional Information

The University of Notre Dame Operations, Events, and Safety (UOES) division is currently hiring for part-time Cook 1s in the Shields Athletic Dining Facility 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 1 Reporting to the Sous Chef, the Cook 1 is an entry-level Back of the House (BOH) culinary position responsible for basic food preparation, simple cooking tasks, and supporting kitchen operations within ND Dining. This role works under closer supervision and focuses on developing foundational culinary skills, food safety knowledge, and production consistency. The Cook 1 contributes to daily operations through preparation, organization, and support of the culinary team.

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