Cook 2 | Campus & Auxiliary Dining Halls
About The Position
The University of Notre Dame Operations, Events, and Safety (UOES) division is currently hiring for a full-time Cook 2 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 2 Reporting to the Sous Chef, the Cook 2 is a skilled Back of the House (BOH) culinary position responsible for preparing and cooking food in accordance with established recipes, production schedules, and ND Dining standards. This role works with moderate independence and is expected to demonstrate consistent execution, solid technical skills, and the ability to operate across multiple stations. The Cook 2 supports daily kitchen operations while continuing to develop advanced culinary capabilities.
Requirements
- Relevant culinary or foodservice experience
- Working knowledge of basic cooking methods and kitchen operations
- Ability to perform with moderate independence in a fast-paced environment
- Understanding of food safety and sanitation practices
Nice To Haves
- Formal culinary training or coursework
- Experience in high-volume or institutional dining
- Experience working across multiple kitchen stations
- Interest in pursuing ACF certification
Responsibilities
- Prepare and cook food items according to standardized recipes and production needs
- Maintain consistency in food quality, presentation, taste, and portioning
- Support multiple stations and assist with service execution
- Monitor station readiness and food levels
- Support Cook 1 team members through daily collaboration and example
- Assist in onboarding and reinforcing recipes and procedures
- Follow direction from the Sous Chef and support team workflow
- Maintain strict adherence to food safety, sanitation, and HACCP standards
- Ensure proper labeling, storage, and rotation of all food products
- Maintain a clean and organized workstation
- Assist with inventory awareness and product usage
- Communicate shortages or issues to the Sous Chef
- Support waste reduction practices
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
