Part-Time Cook 2 | North Dining Hall

The University of Notre Dame Operations, Events, and Safety (UOES) division is currently hiring for part-time Cook 2s in the North 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 2
Reporting to the Sous Chef, the Cook 2 is a skilled Back of the House (BOH) culinary position responsible for preparing and cooking food in accordance with established recipes, production schedules, and ND Dining standards.
This role works with moderate independence and is expected to demonstrate consistent execution, solid technical skills, and the ability to operate across multiple stations. The Cook 2 supports daily kitchen operations while continuing to develop advanced culinary capabilities.
Key Responsibilities:
Prepare and cook food items according to standardized recipes and production needs
Maintain consistency in food quality, presentation, taste, and portioning
Support multiple stations and assist with service execution
Monitor station readiness and food levels
Support Cook 1 team members through daily collaboration and example
Assist in onboarding and reinforcing recipes and procedures
Follow direction from the Sous Chef and support team workflow
Maintain strict adherence to food safety, sanitation, and HACCP standards
Ensure proper labeling, storage, and rotation of all food products
Maintain a clean and organized workstation
Assist with inventory awareness and product usage
Communicate shortages or issues to the Sous Chef
Support waste reduction practices
High School Diploma or GED
Relevant culinary or foodservice experience
Working knowledge of basic cooking methods and kitchen operations
Ability to perform with moderate independence in a fast-paced environment
Understanding of food safety and sanitation practices
Preferred Qualifications:
Formal culinary training or coursework
Experience in high-volume or institutional dining
Experience working across multiple kitchen stations
Interest in pursuing ACF certification

Employment type
Part-time

Work arrangement
No