Sous Chef (CSB)

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

4d • Onsite

About The Position

Culinary Services at the College of Saint Benedict 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, and catering, as needed. 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. 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 GED required
• Serve Safe certification preferred (or to be obtained within 6 months)
• Minimum of 2 years of high-volume food production experience
• 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.
• 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; must complete required university safety training programs within one month of hire.
• 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.

Nice To Haves

• culinary degree or certificate preferred
• 3-5 years preferred (high-volume food production experience)
• Preferred experience with menu management software, Microsoft Office Suite, and general computer skills.

Responsibilities

• Direct and support food production across dining center, bakery, catering, retail, and assigned outlets.
• Assume the role, responsibilities, and job duties of station chef, catering chef, and baker 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 set by the College of Saint Benedict 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.
• Coordinate with purchasing and inventory control for Gorecki Center and retail outlets.
• 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.
• Keep current with training requirements set by the College and relevant authorities.
• 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.
• 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 ad hoc staff meetings.
• Attend in-service and other required meetings.
• 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