"Menu Management Software and Data Specialist"

Culinary Services at the College of Saint Benedict invites applications for a full-time (1.0 FTE), benefit-eligible position of Menu Management Software and Data Specialist.

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 mycsbsju.edu/jobs.

The Menu Management Software and Data Specialist is responsible for managing all aspects of the Menu Management System (MMS) to ensure accurate data, efficient operations, and compliance with culinary standards. This role oversees data entry, reporting, inventory management, menu costing, and system optimization. The specialist provides training and guidance to Culinary Services staff, maintains data integrity, and supports menu development and pricing strategies. Working under the direction of the Executive Chef, the specialist supports menu creation and maintenance while partnering closely with purchasing to ensure food items, substitutions, and product changes are accurately reflected in the system. This position serves as a key link between Culinary Services, Purchasing, and Operations to ensure menu integrity from concept to execution.

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. 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.

Menu Systems, Data, and Analysis

• Manage all functions of the Menu Management System (MMS), including data entry, recipe updates, inventory tracking, and report generation.
• Maintain accurate and timely updates to recipes, item specifications, and nutritional information in collaboration with vendors and dietitians.
• Ensure system integrity by developing and implementing best practices for MMS usage and data management.
• Generate and analyze reports to support operational decisions and improve efficiency.
• Utilize data from MMS and other systems (e.g., WebMenu, EMS) to create actionable insights for management.
• Provide ongoing support and troubleshooting for MMS-related issues.

Menu Development, Costing, and Purchasing Coordination

• Collaborate with the Executive Chef on menu development, updates, pricing strategies, and standardization.
• Calculate food and menu costs to ensure accurate pricing and cost control.
• Collaborate with culinary leadership to optimize menu offerings based on operational data.
• Work closely with purchasing staff to ensure timely communication of product changes, substitutions, and vendor updates.
• Coordinate inventory audits, ensure accuracy, and resolve discrepancies with department stakeholders.

Training, Marketing, and Compliance

• Train Culinary Services staff on MMS functionality tailored to departmental needs.
• Develop and maintain training materials, processes, and reference guides for system use.
• Coordinate and document required training for Culinary staff, including required campus, local, state, or federal health trainings.
• Hire, supervise, and coordinate student employees supporting culinary marketing initiatives across digital and print platforms.
• Lead the Fun Foods Committee, including member recruitment, idea generation, implementation, and evaluation of promotions.
• Develop visually appealing marketing materials for culinary websites and social media that highlight menus, food programs, and culinary concepts, supporting overall brand and dining experience goals.
• Ensure compliance with food safety, sanitation, and institutional standards.
• Observe and implement safety and sanitation procedures.
• Attend in-service sessions and departmental meetings as required.

Perform other duties as assigned to support Culinary Services operations.

Minimum qualifications:

• Certificate or associate degree in culinary arts or a related field, or an equivalent combination of education, menu management experience, and training.
• Three years of food service experience in education, healthcare, or other large-volume, multi-menu operations preferred.
• Experience with back-of-house food service operations, preferably in college, healthcare, or other multi-outlet environments.
• Proficient in Microsoft Office Suite or similar software, with foodservice management software experience preferred.
• Ability to analyze financial data and operational reports.
• Strong passion for food, menus, and culinary operations
• Strong attention to detail, organizational skills, and problem-solving abilities.
• Excellent communication skills (oral, written, and interpersonal) to foster collaboration and effective working relationships.
• Ability to work collaboratively with culinary, purchasing, and operations teams
• Comfortable training and supporting staff with varying levels of technical proficiency
• Demonstrated time management skills with the ability to prioritize tasks and meet deadlines.

Physical requirements:

• Ability to perform essential job functions, with or without reasonable accommodations.
• Requires working at a computer for extended periods, including typing, reading from a screen, and using various software programs essential for the role
• Ability to lift up to 10 pounds and up to 50 pounds on occasion, independently or with assistance.

Travel requirements:

• Some travel between the campuses of the College of Saint Benedict and Saint John's University.