Food Production III (Advanced Skillset)

About the role

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

Responsibilities

• 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.

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.

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, financial coaching, and more