"Station Chef II"

The Culinary Services department at the College of Saint Benedict invites applications for a full-time (0.75 FTE), benefit eligible position of Station Chef II.

$1,000 sign-on bonus valid through August 31, 2025. Terms applied to sign-on bonus can be provided by hiring manager.

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.

The Station Chef II manages one or more assigned food stations within the college dining facility. This role is responsible for preparing and cooking food, upholding food safety standards, and delivering excellent customer service to students and guests. The Station Chef II ensures efficient station operations and that all food meets the college's standards for quality, presentation, and nutrition.

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.

• Coordinate and assist in preparation of menu items for assigned station according to production sheets, catering orders, and standard or special recipes.
• Set up, stock, and maintain the food station with required supplies and ingredients before and during service.
• Monitor and replenish food throughout service to ensure timely delivery and consistent quality.
• Ensure food meets college standards for taste, quality, and presentation.
• Follow all food safety and sanitation guidelines; maintain cleanliness of assigned areas and equipment.
• Supervise, train, and guide student workers in station duties and service expectations.
• Collaborate with kitchen staff to support smooth operations across all dining areas.
• Learn operations of other stations and provide coverage or support as needed, including performing Station Chef III responsibilities when assigned.
• Attend required in-service trainings and staff meetings.
• Perform other related duties as assigned.

MINIMUM QUALIFICATIONS:

• High school diploma or equivalent required.
• Six to twelve months of related culinary experience or equivalent training preferred.
• Serve Safe Certification, or ability to obtain within 12 months of hire.
• Ability to read, write, and follow written and verbal instructions.
• Strong verbal communication and interpersonal skills.
• Neat, clean, and professional appearance.
• Ability to work efficiently in a fast-paced, customer-facing environment, including under pressure.
• Comfortable directing, training, and working alongside student workers.
• Excellent organizational and multitasking skills.
• Flexible availability, including ability to work varied hours, days, and workstations as needed.

PHYSICAL REQUIREMENTS:

• Ability to perform essential job functions, with or without reasonable accommodations.
• Ability to lift items up to 40 pounds.
• Ability to tolerate temperature fluctuations (e.g., working near ovens, or in coolers/freezers).
• Ability to perform physical tasks such as standing, walking, lifting, bending, balancing, and handling materials for extended periods.
• Exposure to and use of cleaning products, including detergents, degreasers, and sanitizing solutions, with or without single-use gloves.

SCHEDULE:

• Variety of shifts open, including, but not limited to, 8am - 4pm, 9am - 5pm, 11am - 7pm and 1-9pm.
• This person would work 4 days a week and every other weekend, making a 5 day week (37.5 hours/wk)
• .75 FTE - Full time employee working 37.5 hours per week during the academic year, when school is in session.
• During the summer, averaging 20 hours per week, based on the needs of the operation. Additional summer hours available in other campus area.