Temporary | Cook (Three Leaf Catering & The Morris Inn)
About The Position
The University of Notre Dame Operations, Events, and Safety division is hiring temporary Cooks in its campus Hospitality department, supporting the University’s event management, hospitality, and customer service functions. Positions are available at three levels. Cook 1 is an entry-level role focused on foundational cooking skills, basic food preparation, and supporting the kitchen team. Cook 2 manages a designated station and prepares a broader range of menu items in a dynamic kitchen environment. Cook 3 is an intermediate-level role that independently prepares complex dishes, manages stations, and helps mentor junior cooks.
Requirements
- Ability to manage time effectively with minimal supervision.
- Positive, respectful attitude and commitment to the schedule created.
- Excellent communication and listening skills.
- Ability to follow food safety procedures for handling, storing, and serving food products.
- Ability to stand for extended periods, 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 move items weighing up to 25 pounds from the floor to shelves and cabinets above and below counter height.
Responsibilities
- Prepare basic ingredients and mise en place, including chopping vegetables and portioning ingredients.
- Prepare simple menu items such as salads, sandwiches, and breakfast dishes according to recipes.
- Keep workstations clean and stocked, and follow food safety and hygiene standards.
- Receive and store deliveries and supplies under supervision.
- Prepare and cook food consistently at an assigned station, ensuring proper presentation.
- Set up and break down a station with the necessary tools, ingredients, and supplies.
- Monitor food quality and ensure items meet restaurant standards before service.
- Coordinate with kitchen staff to maintain smooth service and appropriate timing.
- Rotate, label, and date stock, and minimize food waste through proper handling.
- Use advanced techniques, including butchery, sauce-making, and grilling proteins to specifications across stations as needed.
- Lead or supervise junior cooks during service and help ensure consistency, efficiency, and adherence to standards.
- Assist the Sous Chef or Head Chef with recipe testing, prep lists, and production schedules.
- Maintain compliance with health codes and high standards of cleanliness and food safety.
- Participate in daily briefings and provide feedback to improve workflow and kitchen performance.
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What This Job Offers
Career Level
Entry Level
Education Level
No Education Listed
