Part-Time Culinary Service Associate | Campus Dining Halls

University of Notre Dame•Notre Dame, IN
•Onsite

About The Position

The University of Notre Dame Operations, Events, and Safety division is hiring part-time Culinary Service Associates for South and North Dining Halls in the Campus Dining department. This is a back-of-house role that supports food production and service and helps ensure diners have an excellent experience. The associate cleans kitchen equipment, removes trash, cleans floors and ceiling tiles, assists with dish-room setup and operation, and performs other general assignments. The position also supports food preparation, serving-line replenishment, equipment operation, sanitation, and inventory management.

Requirements

  • Manage time effectively with minimal supervision.
  • Be positive, respectful, and committed to the schedule created.
  • Have excellent communication and listening skills.
  • Be able to stand for extended periods, up to six hours at a time.
  • Be able to move around the café to attend to guests' needs.

Responsibilities

  • Maintain the cleanliness and visual appeal of serving lines, food displays, and condiment stations throughout service hours.
  • Assist with basic food preparation, including washing and cutting vegetables, portioning ingredients, preparing simple salads, and assembling sandwiches or wraps as directed by culinary staff.
  • Monitor and replenish food items on serving lines and alert cooks to low stock.
  • Safely operate and maintain basic kitchen equipment, such as toasters, warmers, beverage dispensers, and coffee machines.
  • Clean and sanitize workstations, serving utensils, and equipment before, during, and after shifts.
  • Assist with dishwashing, including scraping, loading and unloading the dish machine, and properly storing clean dishware.
  • Assist with receiving, rotating, and properly storing food and supplies.
  • Clean kitchen equipment, remove trash, clean floors and ceiling tiles, and assist with dish-room setup and operation.
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