"Sous Chef"

The Culinary Services team at Saint John's University invites applications for a full-time (1.0 FTE), benefit-eligible position of Sous Chef.

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.

Production Operations (60%):

• Oversee, give direction, and assist with food production and execution of Culinary Services operations including dining center, bakery, salad prep, catering, and retail units as assigned.
• Assume the role, responsibilities, and job duties of Food Production associates (Cooks, Bakery, Salads) 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 as established by Saint John's University and relevant health authorities, ensuring clean, safe equipment and work areas.
• Use market trends, customer preferences, nutritional, budgetary and operational considerations in the testing and development of concepts, menus, and recipes.
• Assist with inventory control.
• Collaborate in the development of ongoing objectives and strategies for the betterment of the Saint John's Culinary Services.
• Respond to student, guest, faculty, and staff needs/inquiries to ensure high-quality service.
• Keep current with training requirements set by the University and relevant authorities.

Supervisory Responsibilities (30%):

• Act as manager in Executive Chef's absence, overseeing all culinary operations.
• Manage employee relations and conflicts in consultation with Executive Chef and Executive Director of Culinary Services and Events.
• Assist in recruiting, training, mentoring, and performance evaluation of staff.
• Create staff schedules in line with operational and budgetary guidelines.

Other Duties: as assigned, but not limited to include the following (10%):

• 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.
• Assist in driving department vehicle throughout campus to support catering deliveries.

Qualifications:

• High School diploma or GED required; culinary degree or certificate preferred.
• ServSafe certification preferred (or to be obtained within 6 months).
• Minimum of 2 years of high-volume food production experience; 3-5 years preferred.
• Minimum of 2 years supervisory experience 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 working with menu management software, Microsoft Office suite and general computer usage.
• Ability to work a flexible schedule that will include days, evenings, and weekends, as well as rotating holidays.
• Valid driver's license with a clean record and ability to operate campus vehicles; must complete required university safety training programs within one month of hire.

Physical Requirements:

• Ability to occasionally lift and carry up to 40 lbs.
• Frequent standing, walking, twisting, bending, lifting, 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.

Travel Requirements:

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