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Food Service


Cook: The role of the cook, under the direction of the Food Service Manager, is to follow recipes to prepare high quality, visually-appealing and tasty meals for groups up to 1200. Cooks are responsible to supervise and give direction to kitchen assistants.

Kitchen Assistant: Responsible for assisting the Food Service Manager and cooks in preparing the dining hall for meals, operating the drink room, and performing clean-up duties.

Trip Kitchen Supervisor: This position is responsible for organizing and supervising the packaging and distribution of trip food for all the trips that leave camp.