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

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.
Cook 1
This entry-level position is perfect for individuals starting their culinary journey. As a Cook 1, you'll develop foundational cooking skills in a professional kitchen, focusing on basic food preparation and supporting the team.
Key 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.
Cook 2
As a Cook 2, you'll manage a designated station (e.g., grill, sauté, fryer) and prepare a wider range of menu items. This role requires solid cooking proficiency and the ability to work efficiently in a dynamic kitchen environment.
Key Responsibilities:
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.
Cook 3
Cook 3 is an intermediate-level culinary role for individuals ready to independently execute complex dishes and take on leadership responsibilities. You'll demonstrate advanced cooking skills, strong station management, and help mentor junior cooks.
Key Responsibilities:
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.
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

Employment type
Part-time

Work arrangement
No