Blind Inc.

POSITION SUMMARY The Culinary Services Department at the College of Saint Benedict invite applications for a full-time (1.0 FTE), benefit eligible position of Sous Chef. $1,000 sign-on bonus valid through December 31, 2024. Terms applied to sign-on bonus can be provided by hiring manager. 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. RESPONSIBILITIES Culinary Operations (50%) -Direct and supports food production across dining center, bakery, catering, retail, and assigned outlets. -Perform roles 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. -Develop, test, and document menus and recipes considering market trends, customer preferences, nutrition, and budgetary needs. -Coordinate with purchasing and inventory control for Gorecki Center and retail outlets. -Collaborate on strategies to improve Culinary Gorecki operations. -Respond to student, guest, faculty, and staff 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 coordination with the Executive Chef and Associate Director. -Support recruitment, training, coaching, 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. APPLICATION INFORMATION Applications are accepted online by visiting the linked website. Candidates are asked to complete the application form and submit a letter of application and resume. If you require an accommodation to participate in The College of Saint Benedict hiring process, please contact Human Resources at (320) 363-5500 or employment@csbsju.edu. 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.