Catering Chef - Military Veterans

The Dining Services and Events at Saint John?s University invites applications for a full-time (1.0 FTE), benefit eligible position of Catering Chef. $1,000 sign-on bonus valid through March 31, 2025. Terms applied to sign-on bonus can be provided by hiring manager.

The Catering Chef?s primary responsibility is food execution for all catered events, including but not limited to weddings, daily catering, camps, and conferences. This position will also provide support to all other culinary areas as needed. This position must be able to work varied hours and days including evening and weekend hours. Schedule varies based on business needs.

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 .

• Deliver exceptional food presentation and customer service.
• Oversee food preparation, cooking, and presentation for events.
• Assist the Executive Chef with menu planning and recipe development, considering trends, preferences, and nutritional needs.
• Collaborate with the Executive Chef, Culinary Team, and purchaser to develop recipes, menus, and allocate necessary goods.
• Create and implement detailed recipe information, including portion sizes and written instructions, into the menu management system.
• Ensure all dishes meet the highest standards of taste, quality, and appearance.
• Coordinate with catering staff on event planning and execution, ensuring clear communication with kitchen support staff.
• Propose cost-effective, appropriately priced catered menu items and optimize inventory usage.
• Manage surplus catered food by integrating it into dining operations with executive and sous chefs.
• Support kitchen production for dining operations.
• Enforce standards for food preparation, presentation, batch cooking, and proper storage, including accurate recordkeeping.
• Train staff and students on plating techniques, emphasizing speed, consistency, and portion control.
• Maintain and enforce sanitation and safety standards per university, local, state, and federal guidelines; ensure equipment and workspaces are clean and safe.
• Assign production tasks in collaboration with the MOD/PIC (Manager on Duty/Person in Charge).
• Assist in training of back of house staff and students that support catering operations
• Provide food production support for all culinary operations during non-peak catering periods as needed.
• Utilize the menu management system effectively.
• Suggest new menu ideas and improvements for catering processes.
• Other duties as assigned.

• High School Diploma or equivalent; formal culinary education preferred.
• Serve Safe Certification or ability to obtain within six months of employment.
• Proven experience as a chef, preferably in catering or banquet settings.
• Familiarity with menu management systems preferred.
• Ability to complete safety training programs, including defensive driving, within one month of hire.
• Valid driver?s license with campus vehicle qualification required.
• Expertise in culinary tools, products, and techniques.
• Strong attention to detail and commitment to quality.
• Knowledge of food safety and sanitation regulations.
• Strong verbal and written communication skills.
• Effective time management and prioritization abilities.
• Professional demeanor with a positive service attitude.
• High level of competence, discretion, and confidentiality.
• Proficiency in Microsoft Office or similar software preferred.
• Flexibility to work evenings, weekends, and holidays as needed.

• Ability to lift and move 40 lbs. on occasion, with or without assistance.
• Ability to tolerate noise levels and temperature fluctuations.
• Ability to stand for long periods of time and have considerable use of extremities.
• Ability to move whole body, such as climbing, lifting, balancing, stooping, and handling of materials.