Sous Chef

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

Position Summary

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

Benefits

The College of Saint Benedict and Saint John’s University offer a competitive and comprehensive benefits package for full-time employees, including:

• 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.

To Learn More About Our Benefits, Visit Csbsju.edu/jobs. CSB and SJU offer competitive salaries and a comprehensive benefits program (click the benefits tab above the position summary section to view more information). For further information regarding our institutions, visit CSBSJU . The posted wage represents CSB and SJU's good faith estimate of likely compensation at the time of posting. Actual pay will be dependent upon several factors, including the candidate's experience, qualifications, and skills, and may fall outside of the range indicated.

Inclusive Excellence. The College of Saint Benedict and Saint John’s University believe that an excellent liberal arts education requires an understanding and appreciation of cultural differences and that everyone deserves to feel safe and morally valued. To that end, we will challenge our own practices and systems to best meet the needs of our community as we educate students to address the most urgent needs of society. We dedicate ourselves to cultivating an equitable, inclusive community founded on respect for all persons.

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 preferred
• Perform other duties as assigned.

Qualifications

Minimum 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.

To Apply

If you require an accommodation to participate in the SJU hiring process, please contact Human Resources at [phone] or [e-mail] .

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