Station Chef III (Eligible for $1000 Hiring Bonus)

Position Summary

Culinary Services at the College of Saint Benedict invites applications for a full-time (0.80 FTE), benefit-eligible position of Station Chef III.

Why Join Us?

• Benefits
• Benefits Overview

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

To Learn More About Our Benefits, Visit Mycsbsju.edu/jobs.

Responsibilities

• Coordinate and assist in preparation of menu items for assigned station according to production sheets, catering orders, and standard or special recipes.
• Assist the Executive and Sous Chefs with menu and recipe development for the station.
• Set up, stock, and maintain the food station with required supplies and ingredients before and during service.
• Ensure timely delivery of food to the service area throughout mealtimes; monitor and replenish as needed.
• Ensure food meets college standards for taste, quality, and presentation.
• Follow all food safety and sanitation guidelines; ensure cleanliness of assigned areas and equipment.
• Supervise, train, and direct staff and student workers in station duties, providing guidance and support as needed.
• Assist in scheduling station personnel and help maintain staffing coverage.
• Collaborate with kitchen staff to support smooth operations across all dining areas; assist in general facility cleanliness during off-peak times.
• Learn and support the needs of other stations; provide backup or coverage as needed.
• Attend required in-service trainings and staff meetings.
• Perform other related duties as assigned.

Qualifications

• Minimum qualifications: High school diploma or equivalent required. One to two years 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.
• Demonstrated sense of timing, accuracy in weights and measures, and attention to detail.
• 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 staff and 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.