Head Cook

Marillac St. Vincent Family Services is a prominent nonprofit organization dedicated to strengthening and empowering marginalized communities in Chicago. Rooted in the Vincentian spirit of service, the organization focuses on providing educational programs and comprehensive support services designed to foster thriving families and sustainable communities. The mission of Marillac St. Vincent Family Services centers on uplifting individuals and families by amplifying their voices and addressing their unique needs with integrity, advocacy, and respect. The organization prides itself on core values that include integrity, excellence, creativity, advocacy, respect, and empowerment, which guide every interaction and service provided to the community. Employees at Marillac St. Vincent Family Services are expected to embody these values, demonstrating transparency, quality care, resourcefulness, support for underserved populations, recognition of human dignity, and a commitment to personal and communal development.

The Head Cook position, based within the Support Services Department under Program and Services Division, is a full-time, non-exempt role with a traditional Monday through Friday schedule working 8 hours a day (40 hours per week). Reporting directly to the Nutrition Services Manager, the Head Cook plays a pivotal role in ensuring nutritious, high-quality meals are prepared and served in compliance with USDA Child and Adult Care Food Program (CACFP) guidelines. This role is essential to the health and well-being of children enrolled in the programs served by Marillac St. Vincent. The Head Cook is responsible not only for the preparation and serving of meals and snacks but also for overseeing kitchen operations, supervising kitchen staff including cooks and food service aides, and maintaining food safety and sanitation standards.

As a key leadership position in the kitchen, the Head Cook supervises and mentors team members, including interns and volunteers, fostering a positive and productive work environment. The role demands a blend of culinary skill, nutritional knowledge, and management expertise. The Head Cook develops menus that meet dietary needs and preferences, including accommodations for allergies and cultural diversity, practicing portion control and waste minimization. The position requires thorough oversight of inventory management, food ordering, temperature logs, and regular kitchen cleanliness and safety checks. Compliance with local, state, and federal regulations is mandatory, as is maintaining equipment and ensuring the kitchen meets all sanitation standards.

The Head Cook must be adaptable, able to lead in unpredictable situations, and committed to continuous improvement and staff development. This professional ensures accurate record-keeping for CACFP reporting and helps deliver food services effectively to program participants. The role includes physical demands typical of a culinary environment and requires flexibility for extended hours, occasional weekends, and overnight trips if necessary. Candidates must pass background screenings and maintain health and immunization standards as outlined by licensing requirements.

This position offers an opportunity to join a mission-driven organization dedicated to community service and advocacy, providing a platform to make meaningful impact through nutritional leadership and program support.