Food Production II (Entry/Intermediate Skillset)

Culinary Services at Saint John’s University is seeking a full-time (0.95 FTE), benefit-eligible Food Production II. A $1,000 sign-on bonus is available through August 31, 2026; terms can be provided by the hiring manager.

About the Role

This essential-staff position is responsible for the food production of all regular meals served in the Abbey and Saint John’s University (SJU) dining areas, as well as specialty items for campus-wide catered functions.

The College of Saint Benedict and Saint John’s University are committed to an inclusive environment founded on respect for all persons, as outlined in the Institutional Inclusion Visioning Statement.

Responsibilities

• Produce all regular and special meals served to Abbey residents and campus students.
• Prepare specialty food items for campus-wide catered functions within the St. John’s community.
• Ensure food is of high quality and attractively presented at all times.
• Train and provide direction to food production student staff to support their skill development.
• Assist in maintaining and updating standardized recipes through usage and feedback.
• Edit daily production sheets to optimize time and resources.
• Complete production sheets accurately for future food projections.
• Record and request food supplies from the warehouse.
• Maintain department sanitation and safety standards, including clean uniforms, sanitary work habits, and organized work areas.
• Follow established food safety rules to protect public safety.
• Maintain a clean uniform and professional personal appearance.
• Operate or learn to operate all production equipment, including slicers, mixers, ovens, and steamers.
• Attend and actively participate in all required department meetings and training sessions.
• Provide input and feedback on new menu ideas, cost-saving measures, and service improvements.
• Work cooperatively with diverse individuals in a respectful and collaborative manner.
• Perform other duties as assigned.

Requirements

• High school diploma or equivalent.
• Certified in food safety or ability to achieve certification within 12 months of hire.
• 1–2 years of experience in food production.
• Knowledge of cycle menus, computerized production records, and warehouse requests.
• Familiarity with and ability to use and adhere to standardized recipes.
• Ability to work cooperatively with all community members while projecting a positive, professional image.
• Strong competence, good judgment, and sound decision-making skills.
• Availability to work rotating shifts and overtime as requested, including some evenings and weekends.

Physical Requirements

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

Benefits

• 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, and financial coaching.

For more details, visit csbsju.edu/jobs.