Baker

Moody Publishers•Chicago, IL

6d•$18 - $20•Onsite

About The Position

This position operates in a back-of-the-house kitchen and storeroom environment. The role routinely uses standard restaurant equipment such as knives, ovens, steamers, meat slicers and scales. Moody Bible Institute is a Christ-centered, multicultural community that values and seeks faculty and staff who are committed to diversity, work effectively with diverse populations, and engage others in ways that honor our rich cultural mosaic and biblical foundation. Candidates must align with MBI’s Christian identity. Employees are expected to sign a Statement of Faith and adhere to the Community Standards.

Requirements

High School Diploma or GED required
Two years of high-volume food prep and cooking experience in a hotel, restaurant, club or similar institution required
Superior organizational skills and careful attention to detail
Good communication and interpersonal skills
Physically able to lift and move boxes and items which weigh 30 pounds frequently.
Physically able to perform duties which contain repetitive motions such as stirring, slicing, bending, lifting and moving boxes from storeroom to kitchen, placing heavy pans into and removing from ovens
Ability to follow direction
Ability to stand on feet for periods of four hours at a time
Certificate in Food Service Sanitation (ServSafe) required within six (6) months of hire date
Able to work in the US legally without sponsorship

Nice To Haves

Three years of high-volume food prep and cooking experience in a hotel, restaurant, club or similar institution preferred.
Prior supervisory experience in the food service industry preferred.

Responsibilities

Follow approved recipes, bake, finish and serve restaurant quality baked goods.
Produce all baked desserts served in Student Dining Room, Joes Coffee Shop, Commons, Catering and any other special functions.
Properly portion and distribute all prepared baked desserts to Student Dining Room, Commons, and Catering.
Assist in other food preparation for SDR, Commons and Catering as assigned by the Executive Sous Chef.
Consult with Executive Chef on all Catering event orders to determine any special product needs, any special guest needs, and to review proper production schedule.
Ensure that the Kitchen, Serveries, and all related areas are kept clean, sanitary, and safe in accordance with Chicago Health Department and Dining Services standards at all times and to see that assigned PTS personnel are in proper and clean uniforms including the availability of clean towels throughout the day.
Ensure all bakery prepped product is rotated properly using the FIFO method and that all product not in its original container is properly labeled and dated.
Maintain a clean and orderly kitchen including assisting in cleaning of all used utensils, counters, equipment, coolers and freezers.
Assist the Executive Chef and Executive Sous Chef in new product development and the evaluation of current recipes on continuous basis to maintain accuracy in production while providing the students with culinary interesting and wholesome menu options.
Display proper attitude and guidance when supervising student workers through performance and communication example.
Perform related and special duties as assigned.