Cook 3 | North Dining Hall
About The Position
The University of Notre Dame Operations, Events, and Safety division is hiring a full-time Cook 3 in North Dining Hall’s Campus Dining department. Reporting to the Sous Chef, this is an advanced Back of the House culinary position responsible for high-level food preparation, execution, and daily operational support in a high-volume dining environment. The role works with a high degree of independence and requires strong culinary technique, consistency, and sound judgment. The Cook 3 provides day-to-day guidance to Cook 1 and Cook 2 team members, supports production flow, and helps maintain quality, safety, and sanitation standards. The position also contributes to operational excellence and 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
- Execute advanced food preparation and cooking across multiple stations according to standardized recipes and production schedules.
- Maintain consistency in 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.
- Support production planning by organizing preparation priorities and workflow.
- Follow food safety, sanitation, and HACCP standards.
- Ensure food products are properly labeled, stored, and rotated.
- Maintain a clean, organized, and inspection-ready work environment.
- Assist with inventory awareness and product usage, and communicate shortages.
- Support waste reduction 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.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
