Sous Chef (CSB) - Military Veterans

The Culinary Services Department at the College of Saint Benedict invite applications for a full-time (1.0 FTE), benefit eligible position of Sous Chef. $1,000 sign-on bonus valid through March 31, 2025. Terms applied to sign-on bonus can be provided by hiring manager.

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.

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 . Culinary Operations (50%)

• Direct and supports food production across dining center, bakery, catering, retail, and assigned outlets.
• Perform roles 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.
• Develop, test, and document menus and recipes considering market trends, customer preferences, nutrition, and budgetary needs.
• Coordinate with purchasing and inventory control for Gorecki Center and retail outlets.
• Collaborate on strategies to improve Culinary Gorecki operations.
• Respond to student, guest, faculty, and staff 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 coordination with the Executive Chef and Associate Director.
• Support recruitment, training, coaching, 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.

• High School diploma or GED required; culinary degree or certificate preferred.
• Serve Safe certification preferred (or to be obtained within 6 months).
• Minimum 2 years of supervisory experience preferred.
• Minimum 2 years of high-volume food production experience (3-5 years 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.
• Preferred experience with menu management software, Microsoft Office Suite, and general computer skills.
• Flexible schedule, including days, evenings, and weekends.
• Valid driver?s license with a clean record; ability to operate campus vehicles.

• Ability to occasionally lift and carry up to 40 lbs.
• Frequent standing, walking, twisting, bending, reaching, and pushing/pulling.
• Tolerance for temperature fluctuations.
• Ability to perform physical tasks involving full-body movement, such as climbing, balancing, stooping, and material handling.