Production Chef (Head Chef)

University of St Thomas•St. Paul, MN

22h•Onsite

About The Position

The Saint Paul Seminary School of Divinity (SPSSOD) is operated under an affiliation agreement between the University of St. Thomas, the Saint Paul Seminary and the Archdiocese of St. Paul and Minneapolis. The vision, mission and core values are as follows: Vision (Why we exist) : We envision Church leaders on fire with the Holy Spirit, equipping the faithful to transform the world in Jesus Christ. Mission (What we do) : We provide integrated, Catholic formation for those called to serve as priests, deacons, or lay leaders in their local Church. Core Values (How we operate): Foster Christ-centered growth: We cultivate growth in Jesus Christ of each member of our community, rooting all we do in His love, example and teachings. Engage in personal accompaniment: We walk alongside and assist each person to become aware of, understand and respond to God's grace. Thrive through use of our gifts: We celebrate the natural gifts God has already given to each individual and seek a deeper outpouring of the Holy Spirit and His gifts. The successful candidate will also have a strong background in and/or knowledge of the Catholic Church, with a demonstrated commitment to the mission of the Church and respect for magisterial teaching. Hiring will be contingent upon the successful completion of the Archdiocese of Saint Paul & Minneapolis’ “E3” Requirements of Safe Environment Training (see https://safe-environment.archspm.org/essential-3/ ), including manifesting a commitment to follow the Archdiocian Code of Conduct for Church Personnel. The University of St. Thomas embraces belonging and equal opportunity for all. Our convictions of dignity, diversity and personal attention call us to embody and champion an inclusive environment. The University is an Equal Employment Opportunity Employer (EEO). All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, status as a protected veteran, or other protected characteristic. This commitment to inclusion and equal opportunity is consistent with our mission: Inspired by Catholic intellectual tradition, the University of St. Thomas educates students to be morally responsible leaders who think critically, act wisely, and work skillfully to advance the common good. A successful candidate will possess a commitment to the ideals of this mission.

Requirements

High school diploma or its equivalent
Five years of culinary management experience in a high-volume food service operation
Must be ServSafe certified within 6 months of hire
Job may require working additional hours (more than scheduled 40 per week) to accommodate the business needs
Ability to work in and move about a kitchen setting
Ability to use a computer
Ability to read printed materials and a computer screen
Ability to transport up to 40 pounds
Ability to access various kitchen storage areas
Ability to retrieve items stored both low and overhead
Ability to communicate in person and over the telephone

Nice To Haves

Associate or bachelor's degree in culinary arts
Experience as a lead chef/production in large-scale food service operation
Effective communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse constituency
Strong time management, organizational and multi-tasking skills
Ability to meet multiple deadlines and manage competing priorities

Responsibilities

Oversee food production and daily kitchen operations
Direct preparation and cooking of meals according to established menus and recipes
Monitor food quality, consistency, and presentation
Assist with cooking during high-volume periods
Supervise, train, and develop culinary staff
Assign tasks and manage daily workflow
Train staff on food preparation, safety, and sanitation
Conduct performance evaluations and provide feedback
Hiring
Menu planning and recipe development
Develop rotating menus (e.g., five-week cycles)
Test and implement new recipes
Collaborate on special event menus
Inventory management and ordering
Order, receive, and store food and supplies
Maintain inventory records and conduct monthly counts
Ensure product quality and proper storage
Budget and cost control
Manage food and labor costs
Monitor usage and minimize waste
Assist with accounts payable and financial tracking
Food safety and sanitation compliance
Enforce HACCP and ServSafe standards
Maintain clean and sanitary kitchen conditions
Train staff on safe food handling practices
Equipment and facility maintenance
Monitor kitchen equipment and coordinate repairs
Support deep cleaning and upkeep of kitchen areas
Customer service and collaboration
Interact professionally with Seminarians, staff, and guests
Support special events and campus functions
Collaborate with dining leadership and departments