Catering Chef

College of Saint Benedict/Saint John's University, Order of Saint Benedict • College of Saint Benedict/Saint John's University - St. Joseph, MN

12d • Onsite

About The Position

Culinary Services at Saint John’s University invites applications for a full-time (1.0 FTE), benefit eligible position of Catering Chef. The Catering Chef’s primary responsibility is food execution for all catered events, including weddings, daily catering, camps, conferences, and other special events. This position also provides support to other culinary areas as needed to meet operational demands. The Catering Chef works a flexible schedule that includes evenings, weekends, and holidays based on business and event needs.

Institutional Inclusion Visioning Statement The College of Saint Benedict (CSB) and Saint John’s University (SJU) believe that an excellent liberal arts education requires an understanding and appreciation of cultural difference and that everyone deserves to feel safe and morally valued. To that end, we will challenge our own practices and systems. Our commitment to an inclusive environment will be incorporated into all decision-making processes. We dedicate ourselves to cultivating an equitable, inclusive community founded on respect for all persons. 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.

Requirements

• High school diploma or equivalent required; formal culinary education preferred.
• Three years of progressively responsible professional culinary experience, including experience in catering, banquet production, or high-volume food service operations; experience with menu management systems preferred.
• Demonstrated expertise in culinary tools, equipment, products, and techniques.
• ServSafe Certification or the ability to obtain certification within six months of hire.
• Ability to complete required safety training programs, including defensive driving, within one month of hire.
• Valid driver's license and ability to meet campus vehicle operator requirements.
• Knowledge of food safety, sanitation, and applicable health regulations.
• Strong attention to detail and commitment to quality.
• Strong verbal and written communication skills.
• Effective time management, organizational, and prioritization skills.
• Professional demeanor, sound judgement, and strong customer service orientation.
• Proficiency with Microsoft Office or similar software preferred.
• Willingness and ability to work evenings, weekends, and holidays as needed.
• Ability to lift and move 40 lbs. on occasion, with or without assistance.
• Ability to tolerate noise levels and temperature fluctuations.
• Ability to stand for long periods of time and have considerable use of extremities.
• Ability to move whole body, such as climbing, lifting, balancing, stooping, and handling of materials.

Nice To Haves

• Formal culinary education preferred.
• Experience with menu management systems preferred.
• Proficiency with Microsoft Office or similar software preferred.

Responsibilities

• Deliver exceptional food quality, presentation, and customer service.
• Oversee food preparation, cooking, and presentation for catered events.
• Assist the Executive Chef with menu planning and recipe development, considering culinary trends, customer preferences, nutritional needs, and operational requirements.
• Collaborate with the Executive Chef, culinary team, and purchaser to develop menus and recipes and coordinate ingredient and supply needs.
• Create and maintain recipe information, including ingredients, portion sizes, and preparation instructions, within the menu management system.
• Ensure all menu items meet established standards for taste, quality, consistency, and presentation.
• Coordinate with catering staff on event planning and execution, ensuring effective communication between front- and back-of-house teams.
• Develop cost-effective menu offerings and support efficient inventory utilization.
• Coordinate the use of surplus catered food in dining operations in collaboration with the Executive Chef and Sous Chefs.
• Provide food production support for catering, dining, and other culinary operations as needed.
• Maintain standards for food preparation, presentation, batch cooking, food storage, and required recordkeeping.
• Train staff and student employees in plating techniques, portion control, and catering procedures.
• Maintain and uphold sanitation and safety standards in accordance with institutional, local, state, and federal regulations; ensure kitchen equipment and work areas remain clean, organized, and safe.
• Assign and coordinate production tasks in collaboration with the Manager on Duty/Person in Charge.
• Utilize the menu management system to support recipe management, production planning, and operational efficiency.
• Recommend new menu items and process improvements to enhance catering services.
• Perform other duties as assigned.

Benefits

• 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

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED