Lead Sous Chef: Menu & Production Mastery

College of Saint Benedict/Saint John's University; Saint Joseph (MN); On-site; USD 65,000 - 85,000; 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 dependents

Employer retirement contributions

Employee assistance program

Job summary

College of Saint Benedict and Saint John’s University is seeking a full-time Sous Chef to oversee food production and culinary operations, ensuring safety, sanitation, and budget compliance. The role includes quality assurance, staff training, menu development, and cost control.

Opportunities to support multiple areas within the Culinary Department and campus dining venues are available. Responsibilities include supervising staff, assisting with recruitment and training, and ensuring

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 ability to train, direct, and motivate a diverse team.
• Effective verbal, written and interpersonal communication skills.

Responsibilities

• Oversee food production and execution of Culinary Services operations.
• Assume duties of Food Production associates as needed.
• Ensure sanitation, safety, and proper heating/cooling documentation.
• Maintain standards for food prep, presentation, and storage.
• Use market trends and budgets in menu development and recipes.
• Collaborate on department objectives and strategy improvements.
• Respond to student, guest, faculty, and staff needs with high‑quality service.
• Complete all required training and safety programs.

Skills

Leadership

Communication

Team supervision

Budget awareness

Education

High school diploma or GED

Culinary degree or certificate preferred

ServSafe certification preferred

Tools

Menu management software

Microsoft Office

Job description

College of Saint Benedict and Saint John’s University is seeking a full-time Sous Chef to oversee food production and culinary operations, ensuring safety, sanitation, and budget compliance. The role includes quality assurance, staff training, menu development, and cost control.

Opportunities to support multiple areas within the Culinary Department and campus dining venues are available. Responsibilities include supervising staff, assisting with recruitment and training, and ensuring