Campus Dining Sous Chef & Kitchen Leader

College of Saint Benedict and Saint John’s University; Saint Joseph (MN); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Health, Dental, and Vision Insurance

18 Paid Holidays Annually

Generous Vacation and Sick Leave

Life and Long-Term Disability

Tuition Remission for Eligible Depend—

Employer Contributions to a Retirement

Employee Assistance Program

Job summary

College of Saint Benedict and Saint John’s University in Minnesota invites applications for a full-time Sous Chef responsible for overseeing food production, ensuring safety, sanitation, and budget guidelines. The role also includes training, recipe development, and cost control across Culinary Services teams.

The position supports culinary operations, with potential cross-unit involvement in retail, catering, and special events while maintaining high standards of quality and service.

Qualifications

• High School diploma or GED required; culinary degree or certificate preferred.
• ServSafe certification preferred (or to be obtained within 6 months)
• Minimum of 2 years of high-volume food production experience; 3-5 years preferred
• Minimum of 2 years supervisory experience preferred
• Strong leadership skills with the ability to train, direct, and motivate a diverse team
• Effective verbal, written and interpersonal communication skills
• Strong organizational and problem-solving abilities
• Adaptable to changing needs and goals
• Preferred experience working with menu management software, Microsoft Office suite and general computer usage
• Ability to work a flexible schedule that will include days, evenings, and weekends, as well as rotating holidays
• Valid driver’s license with a clean record and ability to operate campus vehicles preferred; must complete required university safety training programs within one month of hire.

Responsibilities

• Oversee, direct, and assist with food production and execution of Culinary Services operations including dining center, bakery, salad prep, catering, and retail units as assigned.
• Assume the role and duties of Food Production staff as needed.
• Ensure adherence to standards for food preparation, presentation, and storage, including heating/cooling and dating documentation.
• Maintain sanitation and safety standards per university and health authorities.
• Use market trends and budgets in testing and developing concepts, menus, and recipes.
• Communicate inventory needs to support best practices and quality food.
• Collaborate on ongoing objectives and strategies for operations.
• Respond to student, guest, faculty, and staff needs to ensure high-quality service.
• Maintain and complete all required training.

Skills

Leadership

Training

Communication

Problem solving

Adaptability

Education

Culinary degree or certificate

High School diploma or GED

Tools

Menu management software

Microsoft Office

Job description

College of Saint Benedict and Saint John’s University in Minnesota invites applications for a full-time Sous Chef responsible for overseeing food production, ensuring safety, sanitation, and budget guidelines. The role also includes training, recipe development, and cost control across Culinary Services teams.

The position supports culinary operations, with potential cross-unit involvement in retail, catering, and special events while maintaining high standards of quality and service.