Sous Chef

College of Saint Benedict & Saint John's University; 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

Culinary Services at Saint John’s University invites applications for a full-time (1.0 FTE), benefit eligible position of Sous Chef.

The Sous Chef is primarily responsible for overseeing food production and managing culinary operations while ensuring compliance with safety, sanitation, and budgetary guidelines set by the Executive Chef. Key duties include quality assurance, team supervision, training, menu and recipe development, and cost control. This role may also support other areas within the Culinary Department, such as retail, concessions, catering, Monastic/Abbey Dining and St. Raphels Retirement Center as needed.

Why Join Us?

• Health, Dental, and Vision Insurance
• 18 Paid Holidays Annually
• Generous Vacation and Sick Leave
• Life and Long-Term Disability Insurance
• Tuition Remission for Eligible Dependents
• Employer Contributions to a Retirement Plan
• Employee Assistance Program with access to free or discounted counseling, legal guidance, financial coaching, and more

Join a committed team dedicated to safety, community, and service in a supportive and values-driven work environment.

Responsibilities

Culinary Production Operations (60%)

Oversee, give direction, 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, responsibilities, and job duties of Food Production associates (Cooks, Bakery, Salads) as needed.

Ensure adherence to standards for food preparation, presentation, batch cooking, and storage, including accurate documentation of heating/cooling and dating.

Maintain and enforce sanitation and safety standards as established by Saint John’s University and relevant health authorities, ensuring clean, safe equipment and work areas.

Use market trends, customer preferences, nutritional, budgetary and operational considerations in the testing and development of concepts, menus, and recipes.

Communicate with purchasing inventory needs to support best practices and quality food

Collaborate in the development of ongoing objectives and strategies for the betterment of operations.

Respond to student, guest, faculty, and staff needs/inquiries to ensure high-quality service.

Maintain and complete all required training requirements.

Supervisory Responsibilities (30%)

Act as manager in Executive Chef’s absence, overseeing all culinary operations.

Manage employee relations and conflicts in consultation with the Executive Chef and Associate Director

Assist in recruiting, training, mentoring, and performance evaluation of staff.

Create staff schedules in line with operational and budgetary guidelines and under the guidance of the Executive Chef.

Other Duties (10%)

Communicate and follow up with supervisors, colleagues, and subordinates.

Work with the Executive Chef to achieve department goals, assisting in various areas as needed.

Assist in enforcing departmental policies and lead routine and staff meetings as needed.

Attend in-service and other required meetings.

Safely drive department vehicle throughout campus to support catering deliveries preferable

Perform other duties as assigned.

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.

Physical Requirements:

Ability to perform essential job functions, with or without reasonable accommodations

Ability to perform physical tasks involving full-body movement, standing, walking, twisting, bending, reaching, and pushing/pulling

Ability to occasionally lift up to 40 pounds, independently or with assistance

Tolerance for temperature fluctuations

Travel Requirements:

Occasional travel between the campuses of the College of Saint Benedict and Saint John’s University.

It is the policy of SJU to conduct a pre-employment background check. An offer of employment is contingent upon a successful background check. Saint John's University also utilizes E-Verify as part of its onboarding process to confirm work authorization.

Saint John's University is an affirmative Action/Equal Opportunity Employer. The College of Saint Benedict and Saint John's University are affirmative Action/Equal Opportunity Employers.