Cook 1 | North Dining Hall & South Dining Hall

The University of Notre Dame Operations, Events, and Safety (UOES) division is currently hiring for full-time Cook 1s in the North Dining Hall and South Dining Hall in our Campus Dining 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
Reporting to the Sous Chef, the Cook 1 is an entry-level Back of the House (BOH) culinary position responsible for basic food preparation, simple cooking tasks, and supporting kitchen operations within ND Dining.
This role works under closer supervision and focuses on developing foundational culinary skills, food safety knowledge, and production consistency. The Cook 1 contributes to daily operations through preparation, organization, and support of the culinary team.
Key Responsibilities:
Perform basic food preparation including washing, cutting, portioning, and assembling ingredients
Assist with simple cooking tasks under direction of the Sous Chef
Support station setup, replenishment, and service needs
Assist team members during production and service
Support stocking, receiving, and organization of products
Follow direction and contribute to overall kitchen workflow
Maintain cleanliness and organization of work areas and equipment
Follow proper food handling, labeling, storage, and rotation procedures
Maintain compliance with sanitation and safety standards
Learn and apply basic culinary techniques and kitchen procedures
Build foundational skills in preparation, organization, and execution
Demonstrate willingness to grow within ND Dining
Entry-level kitchen or foodservice experience preferred
Ability to follow instructions and work in a team environment
Willingness to learn culinary fundamentals and kitchen operations
Basic understanding of sanitation and safety practices
Preferred Qualifications:
Prior food preparation or kitchen experience
Interest in culinary development and advancement
Interest in pursuing formal culinary training or certification

Employment type
Full-time

Work arrangement
No