Cook

Under the supervision of the Executive Sous Chef and Sous Chef, perform general and specific cooking duties, supervise and assist in training the part-time student kitchen crew, and ensure hot and cold food production meets Dining Services standards for the Student Dining Room, Commons, and Catering. Responsibilities include supervising the daily operation of serving lines and stations, preparing food for special events, covering additional shifts as needed (breakfast/weekends), distributing menus to catering and dining venues, and maintaining kitchen cleanliness, sanitation, and safety per Chicago Health Department standards. Assist in new product development and recipe evaluation with the Executive Sous Chef and Chef, stay current on menu trends, and guide student workers through performance and communication. Requires high-volume cooking experience, strong organizational and interpersonal skills, physical ability to lift up to 60 pounds, and certification in ServSafe within six months. Located at Moody Bible Institute, Chicago campus; full-time, onsite role with Monday–Friday schedule and occasional weekend hours.