Temporary | Cook (Three Leaf Catering & The Morris Inn)

University of Notre Dame•Notre Dame, IN

6d•$18 - $20•Onsite

About The Position

The University of Notre Dame Operations, Events, and Safety (UOES) division is currently hiring for Temporary Cooks within our campus Hospitality 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. This is a temporary position with a pay rate of $17.50-$19.50/hr, commensurate with experience.

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, 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

Assist with fundamental food preparation, including chopping vegetables, portioning ingredients, and organizing mise en place.
Prepare simple menu items such as salads, sandwiches, and breakfast dishes, following recipes accurately.
Maintain a clean and stocked workstation throughout service.
Adhere strictly to all food safety and hygiene standards.
Receive and correctly store deliveries and supplies under supervision.
Accurately and consistently prepare and cook food items on your assigned station, ensuring proper presentation.
Set up and break down your station with all necessary tools, ingredients, and supplies before and after service.
Monitor food quality to ensure all items meet restaurant standards before they're served.
Communicate effectively with other kitchen staff to coordinate timing and maintain smooth service flow.
Manage inventory by rotating stock, labeling, dating products, and minimizing food waste through proper handling.
Execute advanced culinary techniques, including butchery, sauce-making, and grilling proteins to precise specifications across various stations as needed.
Lead or supervise junior cooks during service, ensuring consistency, efficiency, and adherence to standards.
Assist the Sous Chef or Head Chef with recipe testing, prep lists, and production schedules.
Ensure strict compliance with all health codes and maintain the highest standards of cleanliness and food safety.
Actively participate in daily briefings and contribute feedback to improve workflow and overall kitchen performance.