Full-Time Lead Cook

Professional Career•Chicago, IL

68d•Onsite

About The Position

Moody Bible Institute is seeking a dedicated and experienced Lead Cook to help provide an exceptional dining experience for our students, employees, and guests. This position plays a key leadership role within Dining Services by supporting daily kitchen operations, mentoring staff, ensuring food quality and safety standards, and helping deliver meals that contribute to a welcoming campus community. If you thrive in a fast-paced environment, enjoy leading others, and take pride in producing high-quality food with excellence and consistency, we invite you to explore this opportunity. Moody Bible Institute is a Christ-centered higher education and media ministry dedicated to equipping people with the truth of God's Word. Through trusted biblical teaching, media, and educational resources, Moody reaches audiences around the world with the gospel and seeks to make a lasting Kingdom impact.

Requirements

High school diploma or GED.
Minimum of two years of high-volume food preparation and cooking experience in a restaurant, hotel, educational institution, club, or similar food-service environment.
Demonstrated leadership experience with the ability to train, coach, and direct kitchen staff.
Strong knowledge of food preparation methods, food safety practices, sanitation standards, and kitchen operations.
Experience safely operating commercial kitchen equipment.
Strong communication, organizational, and problem-solving skills.
Ability to prioritize multiple responsibilities and work effectively in a fast-paced environment.
Ability to follow recipes, production schedules, food-safety procedures, and quality standards.
Ability to build positive working relationships with staff, students, and guests.
Ability to regularly stand, bend, lift, reach, and perform repetitive physical tasks throughout the workday.
Ability to frequently lift up to 40 pounds and occasionally lift up to 60 pounds.
ServSafe Certification or equivalent food-safety certification required within six months of hire.

Responsibilities

Lead and coordinate daily meal preparation, service, and kitchen cleanup activities.
Maintain a clean, safe, and sanitary kitchen and dining environment in compliance with food-service regulations and standards.
Train and guide staff in the proper operation, cleaning, and safe use of kitchen equipment.
Support employee development by assisting with training, performance feedback, and coaching efforts.
Reinforce departmental policies, performance standards, and workplace expectations.
Promote a positive team culture focused on excellence, accountability, and customer service.
Participate in ongoing staff training related to food safety, sanitation, and kitchen operations.
Monitor food quality, consistency, presentation, and portion control.
Provide kitchen leadership in the absence of the Chef, Executive Sous Chef, or Sous Chef.
Supervise meal service and ensure guests receive professional and attentive service.
Review recipes and preparation processes to maintain quality and consistency.
Mentor and support student employees through training and hands-on leadership.
Oversee evening food production and preparation for the following day's meal service.
Serve as the primary contact for evening meal periods and special events.
Complete required food-safety, sanitation, temperature logs, incident reports, and operational documentation.
Perform other duties as assigned.