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