Executive Chef

Objective

The Executive Chef is responsible for the culinary oversight of the Institute. Under the direct supervision of the Dining Services Director, the Executive Chef is responsible for all aspects of food production, food safety and sanitation, culinary training, and the supervision of the culinary staff.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.

• Supervise hiring, scheduling, training, payroll, and performance reviews of kitchen staff, including Sous Chefs, cooks, and student employees.
• Plan, develop, and standardize menus and recipes to ensure consistency, quality, nutrition, and attractive presentation.
• Direct and maintain high operational standards for all food preparation, service, and catering functions.
• Forecast food quantities, maintain production records, and ensure cost-effective inventory control.
• Ensure timely and efficient preparation and distribution of meals for student dining, the Commons, and catered events.
• Implement and oversee continuous training programs for all kitchen employees.
• Maintain the cleanliness, sanitation, and safety of all kitchen facilities, equipment, and staff in compliance with Chicago Health Department and Dining Services standards.
• Oversee proper operation and maintenance of all kitchen equipment.
• Enforce safety and hazard communication standards, ensuring staff are properly trained and supervised.
• Manage the budget for all areas of responsibility, balancing quality, cost, and operational efficiency.
• Respond to guest feedback, resolve complaints, and incorporate new ideas to improve satisfaction.
• Supervise and develop Kitchen Crew Leaders to ensure efficient team performance.
• Perform related duties as assigned.

Minimum Requirements

• High School Diploma or GED
• Over five years culinary management experience in either a college food service or restaurant environment.
• Superior organizational skills and careful attention to detail.
• Ability to work in a fast paced environment.
• Able to work in the US legally without sponsorship.

Preferred Requirements

• Two-year culinary certificate from accredited school or have related experience such as apprenticeship.
• Over seven years culinary management experience in either a college food service or restaurant environment.

Work Environment/Conditions

Moody Bible Institute is a Christian-based Higher Education and Media Ministry. We exist to equip people with the Truth of God’s Word. If you are mission-minded, and have a servant’s heart, join us as we look to further impact the Kingdom of God.

• Operates within a standard college food service context, which includes a student dining room, a cash and carry food service operation, catering venues, and vending.
• Computer competencies are necessary, with an aptitude for learning new programs and systems.
• Occasional weekend and evening hours are possible as the academic calendar or programs require.
• There is some travel expected, mainly for professional development.
• Essentially the Executive Chef is always on call for emergency situations within food service

Additional Information

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.

We comply with all applicable laws pertaining to nondiscrimination on the basis of race, color, national origin, sex, age, disability, and any other applicable legally protected category.  As a religious institution, we have the right to, and do, require that employees hold beliefs consistent with our Doctrinal Statement and conduct themselves in a manner consistent with our religious beliefs, as explained in our Community Standards.