Senior Sous Chef - High-Volume Culinary Ops & Leadership

Saint Joseph's College of Maine; Collegeville Township (MN); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Health insurance

Dental insurance and vision

18 paid holidays

Generous vacation and sick leave

Life and long-term disability

Tuition remission for dependents

Employer retirement plan contributions

Employee assistance program

Job summary

Saint John’s University’s Culinary Services seeks a full-time Sous Chef to lead food production and culinary operations on campus. You will ensure safety standards, supervise staff, develop menus, and manage costs under the direction of the Executive Chef.

This role supports multiple dining locations and may involve bakery, catering, and retail units. This position trains team members, drives quality from prep to service, and maintains sanitation guidelines while meeting budget targets and

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 and ability to train and motivate a diverse team.
• Proficiency with menu management software and general computer use.

Responsibilities

• Oversee food production and execution of culinary operations across dining centers, bakery, catering, and retail units.
• Supervise, train, mentor and evaluate staff; assign staff schedules.
• Ensure adherence to food safety, sanitation, and quality standards; document heating, cooling, and dating.
• Collaborate on menu development, recipes, and cost control initiatives.
• Communicate purchasing and inventory needs; support budgetary goals.
• Lead department in Executive Chef’s absence; manage staff relations and scheduling.
• Participate in meetings and support other Culinary Services areas as needed.

Skills

Food production

Supervisory experience

Leadership

Communication skills

Microsoft Office

Menu software

Computer literacy

Education

High School diploma or GED

Culinary degree or certificate

ServSafe certification

Tools

Menu management software

Microsoft Office

Job description

Saint John’s University’s Culinary Services seeks a full-time Sous Chef to lead food production and culinary operations on campus. You will ensure safety standards, supervise staff, develop menus, and manage costs under the direction of the Executive Chef.

This role supports multiple dining locations and may involve bakery, catering, and retail units. This position trains team members, drives quality from prep to service, and maintains sanitation guidelines while meeting budget targets and