Production Chef (Head Chef)
About The Position
The Saint Paul Seminary School of Divinity (SPSSOD) is seeking a Production Chef to manage the culinary operations of the Binz dining hall. This is a full-time, 12-month position. The Production Chef will be responsible for menu planning, cost control, staff management, and ensuring adherence to food safety standards. This role requires a collaborative leader who can work with the Director of Operations to create a positive dining experience for seminarians, priests, staff, and guests. The Production Chef will also be responsible for accurate food production measurement, forecasting, and inventory management to meet budgetary targets. The position is designated as Emergency Essential, meaning employees may be required to work during campus closures if scheduled.
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
- Ability to work additional hours (more than scheduled 40 per week) to accommodate 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
- Strong background in and/or knowledge of the Catholic Church
- Demonstrated commitment to the mission of the Church
- Respect for magisterial teaching
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
- Participate in hiring culinary staff
- Develop rotating menus (e.g., five-week cycles)
- Test and implement new recipes
- Collaborate on special event menus
- Order, receive, and store food and supplies
- Maintain inventory records and conduct monthly counts
- Ensure product quality and proper storage
- Manage food and labor costs
- Monitor usage and minimize waste
- Assist with accounts payable and financial tracking
- Enforce HACCP and ServSafe standards
- Maintain clean and sanitary kitchen conditions
- Train staff on safe food handling practices
- Monitor kitchen equipment and coordinate repairs
- Support deep cleaning and upkeep of kitchen areas
- Interact professionally with Seminarians, staff, and guests
- Support special events and campus functions
- Collaborate with dining leadership and departments
Benefits
- Tuition Remission for employees, spouses, and dependents
- Generous Retirement Contributions
- Comprehensive Health Coverage including medical, dental, and vision
- Fully Paid Insurance: disability, life, and AD&D
- Paid Parental Leave
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
