Food Production III (Eligible for $1000 Hiring Bonus)

Position Summary

Culinary Services at Saint John’s University invites applications for a full-time (0.95 FTE), benefit eligible position of Food Production III. $1,000 sign-on bonus valid through August 31, 2026. Terms applied to sign-on bonus can be provided by hiring manager.

Why Join Us?

• 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
• Join a committed team dedicated to safety, community, and service in a supportive and values-driven work environment.

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.
• Aid 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

• Minimum 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.

Travel Requirements

This position is based on the Saint John’s University campus.