Food Production III (Evenings)

Culinary Services at Saint John's University invites applications for a full-time (1.0 FTE), benefit eligible position of Food Production III.

This role is designated as essential staff.

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.

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.

Why Join Us?

The College of Saint Benedict and Saint John's University offer a competitive and comprehensive benefits package for full-time employees, including:

• 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

Join a committed team dedicated to safety, community, and service in a supportive and values-driven work environment.

To learn more about our benefits, visit csbsju.edu/jobs.

The Food Production III position is responsible for preparing food in the campus dining center and providing training and guidance to other food production staff. This role may also support retail operations, concessions, and catering services as needed.

• Prepare regular and special meals, ensuring all food meets high standards of quality, taste, and presentation.
• Produce specialty food items for campus catering functions
• Train and provide clear work instructions to staff and student employees involved in food production, including the proper use of equipment.
• Assist in maintaining and updating standardized recipes through usage and feedback.
• Complete production sheets accurately for food forecasting, record supply needs, and adjust daily production plans to optimize food resources.
• Maintain departmental sanitation and safety standards, including clean uniforms, organized work areas, and proper use of cleaning materials.
• Uphold and enforce standards for food preparation, presentation, batch cooking, and storage, including proper documentation of heating, cooling, and dating procedures.
• Ensure compliance with sanitation and safety standards established by the university and relevant health authorities, maintaining clean and safe equipment and workspaces.
• Collaborate with the Executive Chef and Sous Chef on menu and recipe development, suggesting new items or improvements for both daily service and catering.
• Provide feedback and ideas for menu enhancements, cost savings, and service improvements to support customer satisfaction.
• Implement and maintain procedures to ensure all equipment is properly shut down, production areas are clean and sanitary, and dining facilities are secured at the end of each workday.
• Build positive, respectful working relationships and contribute to a collaborative team environment.
• Participate in all required department meetings and training sessions.
• Perform related duties as assigned.

Minimum qualifications:

• High school diploma or equivalent.
• Three or more years of experience in food production.
• ServSafe certification preferred, or must be obtained within six months of hire.
• Effective verbal, written, and interpersonal communication skills.
• Knowledge of cycle menus and computerized production records preferred.
• Familiarity with and ability to follow and apply standardized recipes accurately.
• Ability to work cooperatively and professionally with colleagues, students, and other members of the campus community.
• Ability to project a positive, professional image and exercise good judgment and sound decision-making.
• Available to work rotating shifts and overtime as needed, including evening and weekend assignments based on departmental schedules.

Physical requirements:

• Frequent walking, bending, stooping, reaching, carrying, and standing for extended periods.
• Ability to lift up to 40 pounds occasionally; lesser amounts frequently.
• Frequent pushing and pulling up to 50 pounds.
• Frequent exposure to cleaning and sanitizing solutions; use of single use and reusable gloves.

Travel requirements:

• This position is based on the Saint John's University campus.