Top 5 Catering chef Jobs in Cold Spring, Mn

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
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
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

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Station Chef III (Advanced Skillset)
College of Saint Benedict/Saint John's University —Saint Joseph, MN
This role is responsible for preparing and cooking food, upholding food safety standards, and delivering excellent customer service to students and guests.
$21.50 - $22.50 an hour

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Sous Chef
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Properly measure kitchen ingredients and food portions. Ensure kitchen staff adhere to set standards, procedures, rules and sanitation requirements.
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? Must be knowledgeable in operating an efficient cost-effective program. ? Ensure all food safety/temperature logs are completed with appropriate corrective…
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Catering Chef

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

Apply Now

Job Details

Full-time
$22.50 - $24.00 an hour
9 days ago

Benefits

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

Qualifications

Kitchen health and safety standards
Food service health code compliance
Safety regulations
In-person customer service
High school diploma or GED
Driver's License

Full Job Description

Position Summary

Culinary Services at Saint John’s University invites applications for a full-time (1.0 FTE), benefit eligible position of Catering 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 csbsju.edu/jobs.

The Catering Chef’s primary responsibility is food execution for all catered events, including weddings, daily catering, camps, conferences, and other special events. This position also provides support to other culinary areas as needed to meet operational demands. The Catering Chef works a flexible schedule that includes evenings, weekends, and holidays based on business and event needs.

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

Deliver exceptional food quality, presentation, and customer service.
Oversee food preparation, cooking, and presentation for catered events.
Assist the Executive Chef with menu planning and recipe development, considering culinary trends, customer preferences, nutritional needs, and operational requirements.
Collaborate with the Executive Chef, culinary team, and purchaser to develop menus and recipes and coordinate ingredient and supply needs.
Create and maintain recipe information, including ingredients, portion sizes, and preparation instructions, within the menu management system.
Ensure all menu items meet established standards for taste, quality, consistency, and presentation.
Coordinate with catering staff on event planning and execution, ensuring effective communication between front- and back-of-house teams.
Develop cost-effective menu offerings and support efficient inventory utilization.
Coordinate the use of surplus catered food in dining operations in collaboration with the Executive Chef and Sous Chefs.
Provide food production support for catering, dining, and other culinary operations as needed.
Maintain standards for food preparation, presentation, batch cooking, food storage, and required recordkeeping.
Train staff and student employees in plating techniques, portion control, and catering procedures.
Maintain and uphold sanitation and safety standards in accordance with institutional, local, state, and federal regulations; ensure kitchen equipment and work areas remain clean, organized, and safe.
Assign and coordinate production tasks in collaboration with the Manager on Duty/Person in Charge.
Utilize the menu management system to support recipe management, production planning, and operational efficiency.
Recommend new menu items and process improvements to enhance catering services.
Perform other duties as assigned.

Qualifications

Minimum qualifications:

High school diploma or equivalent required; formal culinary education preferred.
Three years of progressively responsible professional culinary experience, including experience in catering, banquet production, or high-volume food service operations; experience with menu management systems preferred.
Demonstrated expertise in culinary tools, equipment, products, and techniques.
ServSafe Certification or the ability to obtain certification within six months of hire.
Ability to complete required safety training programs, including defensive driving, within one month of hire.
Valid driver's license and ability to meet campus vehicle operator requirements.
Knowledge of food safety, sanitation, and applicable health regulations.
Strong attention to detail and commitment to quality.
Strong verbal and written communication skills.
Effective time management, organizational, and prioritization skills.
Professional demeanor, sound judgement, and strong customer service orientation.
Proficiency with Microsoft Office or similar software preferred.
Willingness and ability to work evenings, weekends, and holidays as needed.

Physical requirements:

Ability to lift and move 40 lbs. on occasion, with or without assistance.
Ability to tolerate noise levels and temperature fluctuations.
Ability to stand for long periods of time and have considerable use of extremities.
Ability to move whole body, such as climbing, lifting, balancing, stooping, and handling of materials.

Travel requirements:

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

To Apply

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

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

Saint John's University is an Affirmative Action/Equal Opportunity Employer. The College of Saint Benedict and Saint John's University are Affirmative Action/Equal Opportunity Employers.

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

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catering chef jobs in cold spring, mn

Catering Chef

Station Chef III (Advanced Skillset)

Sous Chef

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