Cook 3 | North Dining Hall

University of Notre Dame•Notre Dame, IN

2d•Onsite

About The Position

The University of Notre Dame is hiring a full-time Cook 3 in North Dining Hall within its Campus Dining department. Reporting to the Sous Chef, this advanced Back of the House culinary role supports high-volume dining operations through advanced food preparation, cooking, and daily kitchen operations. The Cook 3 works with a high degree of independence, demonstrates strong culinary technique and judgment, and helps ensure consistent food quality, safe operations, and effective service. The position also provides day-to-day guidance to Cook 1 and Cook 2 team members and contributes to the development of the culinary team.

Requirements

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.

Nice To Haves

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

Responsibilities

Prepare and cook food across multiple stations according to standardized recipes and production schedules.
Maintain consistent food quality, presentation, taste, and portioning.
Work independently while supporting 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.
Organize preparation priorities and workflow to support production planning.
Follow food safety, sanitation, and HACCP standards.
Label, store, and rotate food products properly.
Maintain a clean, organized, and inspection-ready work environment.
Support inventory awareness, product usage, and communication of shortages.
Help reduce waste through proper handling and batch production.
Identify operational challenges and communicate them to the Sous Chef.
Contribute to recipe ingredient selection and consistent product execution.