Top 8 Sous chef Jobs in Cold Spring, Mn

Sous Chef
College of Saint Benedict/Saint John's University —Saint Joseph, MN
- $24 - $26 an hour
- Weekends as needed
- Background check
- Clean driving record
- ServSafe
- AD&D insurance
- Paid holidays
Culinary Supervisor
Sodexo —Saint Cloud, MN
- $21 - $24 an hour
- Online Application
- ServSafe
- Sanitation
- Cooking
- Paid holidays
- Health insurance
2d
Station Chef III (Advanced Skillset)
College of Saint Benedict/Saint John's University —Saint Joseph, MN
- $21.50 - $22.50 an hour
- Full-time
- Background check
- ServSafe
- Customer service
- AD&D insurance
- Paid holidays
Catering Chef
College of Saint Benedict/Saint John's University —Saint Joseph, MN
- $22.50 - $24.00 an hour
- Weekends as needed
- Background check
- ServSafe
- Mid-level
- AD&D insurance
- Paid holidays
9d
Banquet Line Cook
St. Cloud Holiday Inn & Suites —Saint Cloud, MN
- $16 - $17 an hour
- Weekends as needed
- Basic math
- Communication skills
- Entry level
- Health insurance
- 401(k)
Food Production III (Advanced Skillset)
College of Saint Benedict/Saint John's University —Saint Joseph, MN
- $21.50 - $22.50 an hour
- Overtime
- Background check
- ServSafe
- Mid-level
- AD&D insurance
- Paid holidays

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2d
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Experience in a kitchen or culinary environment preferred. As a Cook, you’ll play an essential role in providing nutritious, comforting meals that support our…
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Sous Chef

College of Saint Benedict/Saint John's University
Saint Joseph, MN

Apply Now

Job Details

Full-time
$24 - $26 an hour

Benefits

AD&D insurance
Paid holidays
Disability insurance
Health insurance
Dental insurance
Tuition reimbursement
Parental leave
Employee assistance program
Vision insurance
Life insurance
Retirement plan

Qualifications

Company vehicle operation
High school diploma or GED
Driver's License
Team training

Full Job Description

Position Summary

Culinary Services at the College of Saint Benedict invites applications for a full-time (1.0 FTE), benefit-eligible position of Sous Chef.

Why Join Us?

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

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

To learn more about our benefits, visit mycsbsju.edu/jobs.

The Sous Chef is primarily responsible for overseeing food production and managing culinary operations while ensuring compliance with safety, sanitation, and budgetary guidelines set by the Executive Chef. Key duties include quality assurance, team supervision, training, menu and recipe development, and cost control. This role may also support other areas within the Culinary Department, such as retail, concessions, and catering, as needed.

Institutional Inclusion Visioning Statement

The College of Saint Benedict (CSB) and Saint John’s University (SJU) believe that an excellent liberal arts education requires an understanding and appreciation of cultural difference and that everyone deserves to feel safe and morally valued. To that end, we will challenge our own practices and systems. Our commitment to an inclusive environment will be incorporated into all decision-making processes. We dedicate ourselves to cultivating an equitable, inclusive community founded on respect for all persons.

CSB and SJU offer competitive salaries and a comprehensive benefits program (click the benefits tab above the position summary section to view more information). For further information regarding our institutions, visit CSBSJU.

The posted wage represents CSB and SJU's good faith estimate of likely compensation at the time of posting. Actual pay will be dependent upon several factors, including the candidate's experience, qualifications, and skills, and may fall outside of the range indicated.

Responsibilities

Culinary Production Operations (50%)

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 (35%)

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 (15%)

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.

Perform other duties as assigned.

Qualifications

Minimum 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.
Ability 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
Ability to occasionally lift up to 40 pounds, independently or with assistance.
Tolerance for temperature fluctuations.

Travel requirements:

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

To Apply

If you require an accommodation to participate in The College of Saint Benedict hiring process, please contact Human Resources at (320) 363-5500 or [email protected].

It is the policy of CSB to conduct a pre-employment background check. An offer of employment is contingent upon a successful background check. CSB also utilizes E-Verify as part of its onboarding process to confirm work authorization.

The College of Saint Benedict is an Affirmative Action/Equal Opportunity Employer.

The College of Saint Benedict/Saint John's University (CSB/SJU) provides a comprehensive fringe benefit program. This brochure provides a summary of the current benefits offered at the College of Saint Benedict and Saint John's University.

HEALTH INSURANCE
Employees are eligible for coverage in the health insurance plan on the first of the month following date of hire. If you elect medical coverage for yourself, you may also choose to cover your eligible dependents. The employee and CSB/SJU share in the cost of this benefit.

DENTAL INSURANCE
Employees are eligible for coverage in the dental insurance plan on the first of the month following date of hire. If you elect dental coverage for yourself, you may also choose to cover your eligible dependents. The employee and CSB/SJU share in the cost of this benefit.

LIFE INSURANCE
CSB/SJU provides a Basic Life and Accidental Death and Dismemberment (AD&D) policy to employees. This insurance is effective on the first of the month following date of hire. The amount of term insurance provided is based on your annual salary.

You may also purchase additional life insurance in increments of one, two, three, or four times your annual salary. There is also a dependent life insurance package available.

LONG-TERM DISABILITY
After one year of benefit eligible employment, CSB/SJU provides disability coverage in the event of an illness or injury that prevents you from working.

VACATION
Paid vacation is accrued based upon FTE and the number of years employed. Vacation is cumulative from year to year to a maximum of 240 hours.

Employees working 100% time receive the following:

Vacation days per year Years employed
16 days 1-10 years
20 days 11+ years

HOLIDAYS
Full-time employees receive 18 paid holidays a year.

FLEXIBLE SPENDING ACCOUNTS
HEALTH SAVINGS ACCOUNT
These plans allow employees to set aside part of their salary on a pre-tax basis to pay for IRS approved expenses.

VISION PLAN
This voluntary plan offers affordable vision coverage for routine eye exams, eyeglass lenses and frames, and contact lenses. Discounts on hearing exams and hearing aids are also included.

TUITION REMISSION
Tuition remission is an educational benefit provided by CSB/SJU. A full time employee and spouse (if applicable) are eligible for tuition free educational benefits the first full semester after six months of employment. Full time employees may enroll for one undergraduate course per term, which includes summer; up to a maximum of 2 courses per year.

There is also a tuition remission program for dependent children of full time employees. This program provides a financial resource to a son or daughter for meeting the tuition costs of undergraduate education. Eligibility begins the fall or spring semester following 2 years (24 months) of continuous full-time employment.There are also two consortia programs in which CSB/SJU participate where employees' children may apply for scholarships to attend other colleges/universities.

Tuition assistance is also available at Saint John's Preparatory School for the dependents of full-time employees.

PARENTAL LEAVE
A paid leave (up to 15 days) will be granted to eligible employees upon the birth or adoption of a child, pro-rated based on FTE. New employees are eligible for this benefit after twelve months of employment.

SICK LEAVE
Full-time employees earn up to 9 days of sick leave per year, pro-rated based on FTE.
Sick leave is cumulative from year to year up to a maximum of 720 hours (90 days). Employees may also use accumulated personal sick leave to care for ill family members.

EMPLOYEE ASSISTANCE PROGRAM
The Employee Assistance Program (EAP) is a free counseling resource available to
all employees and immediate family members.

RETIREMENT
Defined Contribution Plan
CSB/SJU provides a retirement program for all qualified full time employees. The program is administered by Teachers Insurance and Annuity Association (TIAA).

Enrollment in the retirement plan will be effective the first day of the month following the date of hire unless the employee elects to opt-out.

The employee/employer contributions are as follows:

Year Employee Contribution CSB/SJU Contribution
1 3% 1%

2 3% 3%

3 3% 5%

4 3% 7%

5 3% 9%

Supplemental Tax Deferred Annuity Plan
In addition to the regular plan, a benefit eligible employee may voluntarily elect to contribute to this plan.

CONTACT INFORMATION
Saint John's University College of Saint Benedict
Human Resources Office Human Resources Office
Quadrangle 127 Schoenecker
Collegeville, MN 56321 St. Joseph, MN 56374
Phone (320) 363-5500 Phone (320) 363-5500
Fax (320) 363-6092 Fax (320) 363-6092

Benefits subject to change annually Revised 11/22/24

Apply Now

Refine Your Search

sous chef jobs in cold spring, mn

Sous Chef

Culinary Supervisor

Station Chef III (Advanced Skillset)

Catering Chef

Banquet Line Cook

Food Production III (Advanced Skillset)

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