Sous Chef (Eligible for $1000 Hiring Bonus)

Culinary Production Operations

Direct and support food production across dining center, bakery, catering, retail, and assigned outlets. Assume the role, responsibilities, and job duties of station chef, catering chef, and baker 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 set by the College of Saint Benedict 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. Coordinate with purchasing and inventory control for Gorecki Center and retail outlets.

Collaborate in the development of ongoing objectives and strategies for the betterment of operations. Respond to student, guest, faculty, and staff needs/inquiries to ensure high-quality service. Keep current with training requirements set by the College and relevant authorities.

Supervisory Responsibilities

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

Other Duties

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.

Qualifications

• High School diploma or GED required; culinary degree or certificate preferred.
• Serve Safe 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 with menu management software, Microsoft Office Suite, and general computer skills.
• Able 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 perform essential job functions, with or without reasonable accommodations.
• Ability to perform physical tasks involving full-body movement, standing, walking, twisting, bending, reaching, and pushing/pulling.
• Tolerance for temperature fluctuations.

Travel Requirements

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