Sous Chef

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

24d

About The Position

Culinary Services at Saint John’s University is hiring a full-time, benefit-eligible Sous Chef. The role oversees food production and culinary operations while ensuring compliance with safety, sanitation, and budgetary guidelines established by the Executive Chef. Key areas include quality assurance, team supervision and training, menu and recipe development, and cost control. The Sous Chef may also support retail, concessions, catering, Monastic/Abbey Dining, and St. Raphels Retirement Center as needed.

The Sous Chef may act as manager in the Executive Chef’s absence and works with the Executive Chef and other department colleagues to meet operational goals. The position requires a flexible schedule that includes days, evenings, weekends, and rotating holidays, as well as occasional travel between the College of Saint Benedict and Saint John’s University campuses. Physical requirements include standing, walking, bending, reaching, pushing and pulling, occasionally lifting up to 40 pounds, and tolerating temperature fluctuations.

Saint John’s University conducts pre-employment background checks, and an offer is contingent on a successful check. The university also uses E-Verify to confirm work authorization.

Requirements

• High school diploma or GED.
• At least 2 years of high-volume food production experience.
• Strong leadership skills, including the ability to train, direct, and motivate a diverse team.
• Effective verbal, written, and interpersonal communication skills.
• Strong organizational and problem-solving abilities.
• Adaptability to changing needs and goals.
• Ability to work a flexible schedule including days, evenings, weekends, and rotating holidays.
• 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 or pulling.
• Ability to occasionally lift up to 40 pounds, independently or with assistance.
• Tolerance for temperature fluctuations.
• Occasional travel between the College of Saint Benedict and Saint John’s University campuses.

Nice To Haves

• Culinary degree or certificate.
• ServSafe certification, or willingness to obtain it within 6 months.
• 3–5 years of high-volume food production experience.
• At least 2 years of supervisory experience.
• Experience with menu management software, Microsoft Office, and general computer use.
• Valid driver’s license with a clean record and ability to operate campus vehicles.
• Ability to complete required university safety training programs within one month of hire.

Responsibilities

• Oversee, direct, and assist with food production and culinary operations, including dining center, bakery, salad preparation, catering, and assigned retail units.
• Perform the duties of food production associates, including cooks, bakery, and salads staff, as needed.
• Ensure food preparation, presentation, batch cooking, storage, heating and cooling documentation, and food dating meet established standards.
• Maintain and enforce sanitation and safety standards, ensuring equipment and work areas are clean and safe.
• Use market trends, customer preferences, nutritional needs, budgetary considerations, and operational needs to test and develop concepts, menus, and recipes.
• Communicate inventory needs to purchasing to support quality food and best practices.
• Collaborate on ongoing operational objectives and strategies.
• Respond to student, guest, faculty, and staff needs and inquiries to provide high-quality service.
• Complete required training.
• Act as manager and oversee culinary operations in the Executive Chef’s absence.
• Manage employee relations and conflicts in consultation with the Executive Chef and Associate Director.
• Assist with recruiting, training, mentoring, and evaluating staff performance.
• Create staff schedules in accordance with operational and budgetary guidelines and the Executive Chef’s guidance.
• Communicate and follow up with supervisors, colleagues, and subordinates.
• Work with the Executive Chef toward department goals and assist in other areas as needed.
• Assist with enforcing departmental policies and lead routine and staff meetings as needed.
• Attend in-service and other required meetings.
• Safely drive a department vehicle throughout campus to support catering deliveries, preferred.
• Perform other duties as assigned.

Benefits

• Health insurance
• Dental insurance
• 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, including access to free or discounted counseling, legal guidance, and financial coaching

What This Job Offers

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