Temporary | Cook 1, Campus and Auxiliary Dining Halls
About The Position
The University of Notre Dame Operations, Events, and Safety (UOES) division is currently hiring for On-call/Temporary Cook 1s in the Campus and Auxiliary Dining Halls 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 The Cook supports daily operations as part of the culinary production team. This person is responsible for completing assignments related to food preparation, assembly, cooking, and sanitation through standards of service and hospitality.
Requirements
- 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 around the café to attend to the needs of guests
- 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
Responsibilities
- Prepare and cook a wide variety of menu items, including but not limited to entrees, sides, soups, and desserts, following standardized recipes and production sheets for large-scale dining operations
- Ensure all food is prepared and served in accordance with established food safety and sanitation guidelines and university health department regulations
- Monitor food quality, taste, and presentation, making adjustments as needed to maintain high standards and student satisfaction
- Operate and maintain a variety of kitchen equipment, including ovens, grills, fryers, slicers, and mixers, in a safe and efficient manner
- Assist with inventory management, including receiving, storing, and rotating food products to minimize waste and ensure freshness
- Maintain a clean and organized work area, including food preparation stations, cooking equipment, and storage areas
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What This Job Offers
Career Level
Entry Level
Industry
Educational Services
Education Level
No Education Listed
Number of Employees
5,001-10,000 employees
