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

University of Notre Dame • Notre Dame, IN

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About The Position

The University of Notre Dame is hiring temporary cooks for its campus Hospitality department, supporting Three Leaf Catering and The Morris Inn. The role may be at Cook 1, Cook 2, or Cook 3 level. Cook 1 is an entry-level position focused on foundational food preparation and supporting the kitchen team. Cook 2 manages an assigned station and prepares a wider range of menu items in a dynamic kitchen environment. Cook 3 is an intermediate-level role involving independent execution of complex dishes, station management, and mentoring junior cooks.

Cooks prepare food in accordance with recipes and presentation standards, maintain clean and organized workstations, follow food safety and hygiene procedures, and coordinate with other kitchen staff to support service. Cook 3 cooks may also assist with recipe testing, prep lists, and production schedules. The posted pay rate is $17.50–$19.50 per hour, commensurate with experience.

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 stand for extended periods, up to six hours at a time.
• Ability to move, lift, and handle equipment, supplies, and other objects weighing up to 25 pounds.
• Ability to position oneself to move items weighing up to 25 pounds from the floor to shelves and cabinets above and below counter height.
• Ability to follow food safety procedures for handling, storing, and serving food products.

Responsibilities

• Assist with basic food preparation, including chopping vegetables, portioning ingredients, and organizing mise en place.
• Prepare simple menu items such as salads, sandwiches, and breakfast dishes according to recipes.
• Maintain a clean and stocked workstation during service.
• Follow food safety and hygiene standards.
• Receive and store deliveries and supplies under supervision.
• Prepare and cook food consistently at an assigned station, ensuring appropriate presentation.
• Set up and break down an assigned station before and after service.
• Monitor food quality to ensure items meet restaurant standards before serving.
• Communicate with kitchen staff to coordinate timing and service flow.
• Rotate stock, label and date products, and handle food appropriately to minimize waste.
• Execute advanced culinary techniques, including butchery, sauce-making, and grilling proteins to specifications across stations as needed.
• Lead or supervise junior cooks during service and support consistency, efficiency, and adherence to standards.
• Assist the Sous Chef or Head Chef with recipe testing, prep lists, and production schedules.
• Comply with health codes and maintain cleanliness and food safety standards.
• Participate in daily briefings and provide feedback to improve workflow and kitchen performance.

What This Job Offers

• Career Level: Entry Level
• Education Level: No Education Listed