University of Notre Dame Cook I, II, lll at The Morris Inn (Full-time) in Notre Dame, Indiana

Position Information

Job Description

Are you looking to work for one of the most unique kitchens in Michiana? Do you desire to cook for high profile guests, participate in spirit, wine, and beer dinners? We invite you to apply for a culinary position at the Morris Inn, Notre Dame’s boutique hotel a moments walk from the Golden Dome.

At the University of Notre Dame, how you do your job is more important than what you do. We set ambitious goals for ourselves and strive for excellence daily. Like our students, who learn from our faculty not only how to think but also how to live, working at Notre Dame will forever change your life; because, working at Notre Dame isn’t just a job. It’s being part of a family. We’re a family that strives for excellence and accountability in everything we do. We are also a family where we value each employee’s gifts and contributions.

Morris Inn is a AAA 4 Diamond Hotel, placing the hotel in the top 5% of hotels in the United States and sits at the heart of Notre Dame’s storied campus. It continues to be the “living room” of the University of Notre Dame where guests will find the perfect atmosphere in which to enjoy a business lunch, family gathering, special occasion or a casual meal.

Every day, we strengthen and sustain the vibrant culture of Notre Dame to cultivate the gifts and talents of every individual. So, if you see your self serving others through hospitality as a opportunity to provide a smile, a curious mind, and a strong sense of teamwork, then we have a spot on our team for you.

Cook’s Responsibilities:

Overall preparation and service of a la carte menu and special items for the Morris Inn and Notre Dame Conference Center (NDCC). Follow proper food preparation and sanitation practices.

Cooking of Food – To cook all a la carte food following the specifications of the Executive Chef, adhering to the integrity of provided recipes, and certifying that safety standards are met. Create and prepare vegetable and potato for the dinner service as needed. Assist with preparation of banquet service food as needed.

Safety and Sanitation – Maintain proper sanitary level of work area, meeting all health and safety regulations. Monitor cooking production to ensure safety standards are met. Clean work area at conclusion of shift.

Communication and Miscellaneous – Communicate daily with kitchen staff and assist Executive Chef with any additional work as requested. Prepare and discuss menu items for pre-meal service to better educate the wait staff.

Cook I:

  1. Basic cooking skills required, participates in the routine preparation, cooking and serving of food.
  2. Follows standard recipes for food preparation; tests cooked foods to determine if properly cooked and seasoned.
  3. Stores items properly to prevent spoilage.
  4. Assists in maintaining the kitchen and equipment and utensils in a safe and sanitary manner.
  5. Informs supervisor of problems involved with kitchen operations. 6.Performs other duties of a similar or related level as necessary of assigned.

Cook II

  1. Under minimal supervision, performs all essential functions of the Cook I.
  2. Participates in more complex preparation and cooking of food.
  3. Assists in training Cook I>
  4. Performs other duties of a similar or related level as necessary or assigned.

Cook III

  1. Can run the line in the absence of the Exec Chef.
  2. Performs a full range of cooking and food preparation assignments using independent judgment.
  3. Can work all stations in the kitchen.
  4. Functions as a lead worker overseeing the work of lower level cooks and less skilled kitchen staff.
  5. Handle stressful situations in a professional manner.
  6. Performs other duties of a similar or related level as necessary or assigned.

Morris Inn is the region’s only four-diamond property. Our guests will have the highest expectations of service, and we will deliver.

Benefits our team members can expect:

  • Paid time for vacation and sick days

  • 10 incidental days for personal or family illness

  • 13 paid holidays

  • Generous retirement plan including University contribution

  • Education tuition benefits for self, spouse and children

  • Medical, dental, and vision insurance

Minimum Qualifications

High school degree (or GED) is required. Must have food service experience.

See above description for Cook I, II qualifications.

Preferred Qualifications

Cook I and II Preferred Qualifications

Associates Degree in Culinary arts or graduate of sanctioned apprenticeship program. Servsafe Certification

Cook III Preferred Qualifications

ACF certification or working toward that goal. Two years of experience in quantity food preparation, such as could have been attained in a hotel, restaurant, or similar setting. Servsafe Certification

Job Title: Cook I, II, lll at The Morris Inn (Full-time)

Department: Morris Inn (55015)

Department Website: morrisinn.nd.edu

Family / Sub-Family: Auxiliary Svcs / Food Svcs

Career Stream/Level: NIC 2 Coordinator

Department Hiring Pay Range: $10.00 - $14.00/Hour

Pay ID: Bi-Weekly

FLSA Status: S3 - FT Non-exempt Hourly

Job Category: Service/Maintenance

Job Type: Full-time

Schedule: Days of Week & Hours: varies; including weekends and holidays

Schedule: Hours/Week: 30-40

Schedule: # of months: 12

Job Posting Date (Campus): 11/02/2017

Job Posting Date (Public): 11/02/2017

Job Closing Date: 08/31/2018

Posting Type: Open To All Applicants

Posting Number: S17957

Quick Link for Internal Postings: http://jobs.nd.edu/postings/10686