Student Chef of Culinary Medicine Event

Andrews University; Berrien Springs (MI); On-site; USD 21,000 - 30,000; Part time

Job summary

Andrews University in Michigan seeks a student chef to lead food preparation for two campus lifestyle education pilot events on September 17 and September 24, 2026.

The role involves preparing a simple plant-based meal with the program team, providing about five hours of on-site cooking and service, and ensuring food safety throughout, coordinating with faculty and student facilitators.

Qualifications

• Currently enrolled as a student at Andrews University.
• Demonstrated experience cooking vegan or plant-based meals, including for groups.
• Available in person the day before and the day of both September 17 and September 24 events.
• Reliable, punctual, and able to work under time constraints during event preparation and service.
• Ability to follow food safety and sanitation guidelines.

Responsibilities

• Prepare a simple plant-based meal for each of the two campus pilot events (September 17 and September 24), in coordination with the program team.
• Complete food preparation the day before each event (approximately a few hours), including ingredient prep and coordination as directed.
• Report on-site on the day of each event (approximately 5 hours) to finish cooking, plate, and serve the meal to participants.
• Follow food safety and sanitation practices throughout preparation and service.
• Coordinate with faculty and other student facilitators to align meal timing with the lifestyle education of each event.
• Assist with basic cleanup of food preparation and serving areas after each event.
• Perform other related culinary support duties as assigned.

Skills

Plant-based cooking

Group meal prep

Knife skills

Food safety basics

Job description

SCH OF HEALTH, NUTRITION & WELLNESS - Student Chef of Culinary Medicine Event

Position summary

The School of Health, Nutrition & Wellness seeks a student chef to lead food preparation for twocampus lifestyle education pilot events on September 17 and September 24, 2026. The student will prepare a simple plant-based meal in coordination with the program team and serve the meal to participants on the day of each event. Work includes a short preparation session the day before each event and approximately 5 hours of on-site cooking and service support on each event day. This is a temporary, in-person, event-based position tied to the September pilot phase of the grant.

Qualifications summary

Currently enrolled Andrews University student with demonstrated experience cooking vegan or plant-based meals for groups. Reliable and able to work in person the day before and the day of both September 17 and September 24 events. Comfortable coordinating meal preparation and service with a program team under time constraints. Basic food safety awareness preferred. Preference given to students in the School of Health, Nutrition & Wellness; other qualified Andrews students will be considered.

Duties and responsibilities

• Prepare a simple plant-based meal for each of the two campus pilot events (September 17 and September 24), in coordination with the program team.
• Complete food preparation the day before each event (approximately a few hours), including ingredient prep and coordination as directed.
• Report on-site on the day of each event (approximately 5 hours) to finish cooking, plate, and serve the meal to participants.
• Follow food safety and sanitation practices throughout preparation and service.
• Coordinate with faculty and other student facilitators to align meal timing with the lifestyle education of each event.
• Assist with basic cleanup of food preparation and serving areas after each event.
• Perform other related culinary support duties as assigned.

Supervisory responsibilities

None. This position does not supervise other employees or students.

Qualifications

Required:

• Currently enrolled as a student at Andrews University.
• Demonstrated experience cooking vegan or plant-based meals, including for groups.
• Available in person the day before and the day of both September 17 and September 24 events.
• Reliable, punctual, and able to work under time constraints during event preparation and service.
• Ability to follow food safety and sanitation guidelines.

Preferred:

• Student in the School of Health, Nutrition & Wellness. Qualified students from other Andrews University programs will also be considered.
• Interest in culinary medicine, lifestyle medicine, or nutrition.
• Prior experience cooking for events, catering, or group meals.

Technical competencies

Practical cooking skills for plant-based meal preparation, including menu planning for group portions, basic knife skills, and safe food handling.

Interpersonal interactions

Must be comfortable coordinating directly with faculty and other student facilitators to align meal preparation and service with the event schedule, and interacting with program participants while serving food.

Physical demands

Ability to stand for extended periods, lift up to 25 pounds (food and supplies), and perform repetitive food-preparation tasks such as chopping and stirring.

Work environment

Kitchen or food-preparation and campus event setting; work involves exposure to cooking heat, food preparation surfaces, and standard kitchen equipment.