The University of Notre Dame Operations, Events and Safety (UOES) division is currently hiring for the position of (Part Time) Cook 3 at Modern Market within the Duncan Student Center. The UOES division leads the University’s event management, hospitality, and customer service functions while supporting student life, academic endeavors, and research initiatives.

Why this position?
The UOES division provides hospitality, event management, and service functions that support the University’s mission and various relationships. The Cook 3 position supports and completes operational duties including but not limited to inventory, cleaning and organization, and production of special dietary meals or needs. In the event that the Sous and Demi Sous are not available in the kitchen, a Cook 3 may be asked to organize a shift including assignments, communicating food shortages and substitutions to a manager, and record keeping. He/she is responsible for completing assignments related to cooking including but not limited to: grilling, stir fry, carving, deep fry, baking, and display cooking through standards of service and hospitality.

As a Cook with the University of Notre Dame, you will have the opportunity to support the mission and goals of a “Best in Class” dining program. UOES serves more than 15,000 students, faculty, staff and visitors in nearly 30 different eating establishments and a variety of guests daily. Come join our culinary family and help share our enthusiasm for food and hospitality! Schedule & job stability, growth opportunity, paid vacation, sick, and holiday time, medical & dental insurance, generous retirement package, and free Transpo bus transportation with Notre Dame ID card. UOES seeks to attract, select, and develop people that are talented and passionate about their work. We look for individuals that not only want to be a part of the Notre Dame community, but also want to influence future generations.

UOES Commitments to a Diverse and Inclusive Culture

Fosters a culture of safety and ensures a safe working environment for staff and guests in the dining hall and completes necessary training and certifications (i.e., BBP, PPE, HAACP, SERVSAFE, Aller-Train, NSF training programs, etc.). Maintain standards of personal hygiene, follow all sanitation and safety rules, keep work area clean, follow safe food handling practices (HACCP). Identify potential sanitation safety hazards and food allergy concerns. Prepare and store food according to food safety guidelines.

Varies, must be available nights & weekends. Schedules are subject to change.