Top 10 Sous chef Jobs in Watkins Mn

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
- Health savings account
- AD&D insurance
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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
- Health savings account
- AD&D insurance
Quick Apply
Culinary Supervisor
Sodexo —Saint Cloud, MN
- $21 - $24 an hour
- Online Application
- ServSafe
- Sanitation
- Cooking
- Paid holidays
- Health insurance
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
- Health savings account
- AD&D insurance
Quick Apply
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)

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Food Production III (Advanced Skillset)

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

Quick Apply

Job Details

Full-time
$21.50 - $22.50 an hour

Benefits

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

Qualifications

Food production
Employee relationship building
High school diploma or GED

Full Job Description

Position Summary

Culinary Services at Saint John’s University invites applications for a full-time (0.95 FTE), benefit eligible position of Food Production III. $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 csbsju.edu/jobs.

The Food Production III position is responsible for preparing food in the campus dining center and providing training and guidance to other food production staff. This role may also support retail operations, concessions, and catering services as needed.

This role is designated as essential staff.

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

Prepare regular and special meals, ensuring all food meets high standards of quality, taste, and presentation.
Produce specialty food items for campus catering functions
Train and provide clear work instructions to staff and student employees involved in food production, including the proper use of equipment.
Assist in maintaining and updating standardized recipes through usage and feedback.
Complete production sheets accurately for food forecasting, record supply needs, and adjust daily production plans to optimize food resources.
Maintain departmental sanitation and safety standards, including clean uniforms, organized work areas, and proper use of cleaning materials.
Uphold and enforce standards for food preparation, presentation, batch cooking, and storage, including proper documentation of heating, cooling, and dating procedures.
Ensure compliance with sanitation and safety standards established by the university and relevant health authorities, maintaining clean and safe equipment and workspaces.
Collaborate with the Executive Chef and Sous Chef on menu and recipe development, suggesting new items or improvements for both daily service and catering.
Provide feedback and ideas for menu enhancements, cost savings, and service improvements to support customer satisfaction.
Implement and maintain procedures to ensure all equipment is properly shut down, production areas are clean and sanitary, and dining facilities are secured at the end of each workday.
Build positive, respectful working relationships and contribute to a collaborative team environment.
Participate in all required department meetings and training sessions.
Perform related duties as assigned.

Qualifications

Minimum qualifications:

High school diploma or equivalent.
Three or more years of experience in food production.
ServSafe certification preferred, or must be obtained within six months of hire.
Effective verbal, written, and interpersonal communication skills.
Knowledge of cycle menus and computerized production records preferred.
Familiarity with and ability to follow and apply standardized recipes accurately.
Ability to work cooperatively and professionally with colleagues, students, and other members of the campus community.
Ability to project a positive, professional image and exercise good judgment and sound decision-making.
Available to work rotating shifts and overtime as needed, including evening and weekend assignments based on departmental schedules.

Physical requirements:

Frequent walking, bending, stooping, reaching, carrying, and standing for extended periods.
Ability to lift up to 40 pounds occasionally; lesser amounts frequently.
Frequent pushing and pulling up to 50 pounds.
Frequent exposure to cleaning and sanitizing solutions; use of single use and reusable gloves.

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

Quick Apply

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sous chef jobs in watkins mn

Food Production III (Advanced Skillset)

Sous Chef

Culinary Supervisor

Station Chef III (Advanced Skillset)

Banquet Line Cook

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