Sous Chef

Sous Chef

Salary

$24.75 - $26.00 Hourly

Location

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

Job Type Non-Exempt, Support Staff, Full Time

Job Number 02285

Department Dining Service - SJU

Opening Date 10/15/2026

Description

Benefits

• Position Summary

• Culinary Services at Saint John’s University invites applications for a full-time (1.0 FTE), benefit eligible position of Sous Chef.

• 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, catering, Monastic/Abbey Dining and St. Raphels Retirement Center as needed.

• 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.

• CSB and SJU offer competitive salaries and a comprehensive benefits program. 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 Production Operations (60%)

• Oversee, give direction, and assist with food production and execution of Culinary Services operations including dining center, bakery, salad prep, catering, and retail units as assigned.

• Assume the role, responsibilities, and job duties of Food Production associates (Cooks, Bakery, Salads) 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 as established by Saint John’s University 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.

• Communicate with purchasing inventory needs to support best practices and quality food

• 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.

• Maintain and complete all required training requirements.

• Supervisory Responsibilities (30%)

• 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 and under the guidance of the Executive Chef.

• Other Duties (10%)

• 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 staff meetings as needed.

• Attend in-service and other required meetings.

• Safely drive department vehicle throughout campus to support catering deliveries preferred

• Perform other duties as assigned.

Qualifications

Minimum Qualifications:

• High School diploma or GED required; culinary degree or certificate preferred.

• ServSafe certification preferred (or to be obtained within 6 months)

• Minimum of 2 years of high-volume food production experience; 3-5 years preferred

• Minimum of 2 years supervisory experience preferred.

• Strong leadership skills with the ability to train, direct, and motivate a diverse team.

• Effective verbal, written and interpersonal communication skills.

• Strong organizational and problem-solving abilities.

• Adaptable to changing needs and goals.

• Preferred experience working with menu management software, Microsoft Office suite and general computer usage.

• Ability to work a flexible schedule that will include days, evenings, and weekends, as well as rotating holidays.

• Valid driver’s license with a clean record and ability to operate campus vehicles preferred; must complete required university safety training programs within one month of hire.

Physical Requirements:

• Ability to perform essential job functions, with or without reasonable accommodations

• Ability to perform physical tasks involving full-body movement, standing, walking, twisting, bending, reaching, and pushing/pulling

• Ability to occasionally lift up to 40 pounds, independently or with assistance

• Tolerance for temperature fluctuations

Travel Requirements:

• Occasional travel between the campuses of the College of Saint Benedict and Saint John’s University.