Residential Dining Lead

Residential Dining Lead

Residential Dining Lead

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Residential Dining Lead

Salary

$19.10 - $19.25 Hourly

Location

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

Job Type

Non-Exempt, Support Staff, Full Time

Job Number

02281

Department

Dining Service - SJU

Opening Date

10/07/2026

Description

Benefits

• Questions

• Position Summary

• Culinary Services at Saint John’s University invites applications for a full-time (0.95 FTE), benefit eligible position of Residential Dining Lead.

• The Residential Dining Lead is responsible for providing high-quality dining services to the Saint John’s community and assisting students, faculty, staff, and guests. As a member of the Culinary Services team, this position supports residential dining, catering, as well as monastery and retirement center dining operations. The Residential Dining Lead provides leadership, training, and operational support across assigned dining locations and serves as a key resource for customers and staff.

• 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.

• 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.

• Inclusive Excellence

• The College of Saint Benedict and Saint John’s University believe that an excellent liberal arts education requires an understanding and appreciation of cultural differences and that everyone deserves to feel safe and morally valued. To that end, we will challenge our own practices and systems to best meet the needs of our community as we educate students to address the most urgent needs of society. We dedicate ourselves to cultivating an equitable, inclusive community founded on respect for all persons.

Responsibilities

• Culinary Service Support

• Maintain clean, organized, safe, and welcoming dining, service, and food station areas, ensuring spaces are well-stocked and operated in accordance with sanitation standards.

• Provide exceptional customer service by maintaining knowledge of menu offerings, answering questions, addressing concerns, and ensuring food is presented and served in an appealing and professional manner.

• Organize and provide daily food and beverage service while serving as the primary day-to-day contact for monastery customers. Assist with service and operational support across Culinary Services operations as needed. Assist with the preparation, assembly, production, and service of quality menu items across Culinary Services operations, including catering and special events.

• Operate cash registers, process credit card transactions, and accurately handle cash payments.

• Safely operate equipment and perform assigned duties in accordance with all safety, sanitation, and departmental procedures.

• Communicate effectively with coworkers and customers to support efficient operations and a positive dining experience.

• Adhere to all guidelines, procedures, and specification sheets applicable to the Monastery and Retirement Center dining operations.

• Maintain a professional appearance, clean uniform, and sanitary work practices.

• Provide input and feedback regarding menu development, operational improvements, cost-saving opportunities, and service enhancements.

• Supervision

• Provide training, guidance, supervision, and support to student, temporary, and other assigned staff, including instruction on work procedures, equipment operation, safety practices, and skill development.

• Coordinate, monitor, and adjust student employee schedules to meet operational needs.

• Close and secure assigned dining locations ensuring all required closing procedures are completed.

• Serve as lead point person in the absence of the Residential Dining and Catering Manager by addressing staffing needs, responding to customer service concerns, following accident and emergency procedures, and documenting significant customer or staff incidents.

• Provide day-to-day direction to student employees during assigned shifts.

• Support daily dish room operations by monitoring staffing levels, training staff on the safe and proper use of dishwashing equipment, and providing assistance as needed.

• Other

• Attend and participate in meetings, in-services, and training sessions as required.

• Observe and implement all applicable safety and sanitation procedures.

• Maintain knowledge of food allergy awareness and appropriate food-allergy service procedures.

• Perform other related duties as assigned.

Qualifications

Minimum qualifications:

• High school diploma or equivalent
• ServSafe Food Safety Certification or the ability to obtain within 12 months of hire
• Food service and/or production experience preferred
• Familiarity with and ability to follow to standardized recipes preferred
• Demonstrated leadership and problem solving skills
• Strong customer service skills and effective staff supervision practices
• Ability to remain positive, professional, and customer-focused in a fast-paced environment while maintaining a high level of competence in assigned responsibilities. Ability to manage and prioritize tasks
• Ability and willingness to work a rotating schedule, including evenings and every other weekend

Physical requirements:

• Ability to lift, carry, and move up to 40 pounds occasionally, with or without reasonable accommodation.
• Ability to work in environments with varying temperatures
• Ability to perform physical tasks requiring significant use of entire body, including standing, walking, climbing step ladders, balancing, stooping, and handling materials in a safe manner
• Ability to stand for long periods of time, often for several hours during a shift
• Visual acuity sufficient to monitor cleanliness and safety standards, as well as inspect food quality and presentation