Job Listing
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| Job ID: 13993372 |
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| Job Location: |
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| How to Apply: | To see employer contact information, log in or register. |
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| Job Title: | Campus Executive Chef |
| Work Type: | Work Days: Weekdays, Work Vary: No , Shift: First (Day), Hours Per Week: 40, Work Type: Regular |
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| Salary Offered: | Unspecified |
| Benefits: | 401(k) or other retirement, Dental Insurance, Health Insurance, Holidays, Sick Leave or PTO, Vacation or PTO, Vision Plan |
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| Physical Required: | Unspecified |
| Drug Testing Required: | Unspecified |
| Education Required: | |
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| Experience Required: | Unspecified |
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| Required Skills: | A degree or certification in Culinary Arts, Hospitality Management, or related field; or equivalent combination of education and experience.
A minimum of 3 years supervisory experience required; 4-7 years preferred.
A minimum of 3 years progressive food production experience in a high-volume restaurant, college or commercial foodservice operation with a full-service menu and catering services; 4-7 years preferred.
Comprehensive knowledge of culinary techniques, recipe, and menu development.
ServSafe certificate or similar food safety course certificate, or ability pass ServSafe exam within the first 6 months of employment.
Ability to work a flex schedule that will include days, evenings, and weekends.
Excellent leadership skills including the ability to visualize and communicate desired outcomes to a diverse group of people in a team-based environment.
Strong food production planning management and organizational skills.
Requires in-depth knowledge of culinary practices and techniques.
Demonstrated ability to creatively conduct recipe testing and menu development.
Excellent oral and written communication skills and interpersonal skills.
Excellent managerial, organizational, and problem-solving ability including ability to follow through and meet deadlines.
Proficiency in using a broad array of high-volume food service equipment; food service sanitation and preparation techniques.
Ability to read, analyze and react to financial information and reports.
Requires broad range of office and technical skills, including administering data, generating reports, managing information/files, and analyzing results.
Proficiency in Microsoft Office Suite; knowledge of computerized menu management systems is desirable.
Physical Requirements:
Be able to move swiftly and efficiently around the kitchen, dining areas, and storage facilities. This may involve standing for long periods and walking between workstations.
Proficient use of kitchen tools and equipment, such as knives, mixers, and stoves, requires excellent hand-eye coordination and fine motor skills. The Executive Chef should be able to handle food items skillfully and safely.
There may be occasions when lifting heavy objects up to 40 pounds, such as sacks of ingredients or kitchen equipment, is necessary.
Be able to work comfortably in high-temperature environments without compromising performance.
Travel Requirements:
Some travel between the campuses of the College of Saint Benedict and Saint John’s University. |
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| Job Description: |
The Dining Services Department at Saint John's University invites applications for a full-time (1.0 FTE), benefit eligible position of Campus Executive Chef.
This role is responsible for overseeing all culinary operations within the campus dining facilities including, but not limited to; student dining areas, monastery, retirement center, and catering within the St. John’s Community. This role requires a seasoned culinary professional with strong leadership skills, a passion for food quality, and the ability to manage a diverse team in a fast-paced environment. The Campus Executive Chef plays a crucial role in menu development, food production, staff training, and ensuring a high level of customer satisfaction.
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. For further information regarding CSB and SJU, see http://www.csbsju.edu/about.
Responsibilities
Leadership/Management:
Assist the Executive Director in recruiting, hiring, and training of new employees.
Provide supervision, support, and counsel for culinary team employees.
Conduct regular performance evaluations and provide constructive feedback to team members.
Implement innovative culinary techniques and concepts to enhance the dining experience.
Foster a positive work environment that promotes teamwork, creativity, and professional growth.
Collaborate in long range departmental planning, including selection of food service equipment and facilities planning.
Other duties as assigned by the Executive Director.
Menu Development/Food Production:
Collaborate with stakeholders to create menus that cater to diverse tastes, dietary preferences, and nutritional needs.
Stay abreast of food trends, industry developments, and customer feedback to continuously refine and update menus.
Develop and oversees adherence to standards, policies, and procedures in order to provide consistent and quality food products and services.
Work with the Catering Manager in menu planning and development of catering guides.
Source high-quality ingredients and establish relationships with vendors and suppliers.
Oversee and assist with food preparation and execution for residential dining, catering, cash operations, and other events.
Utilize standardized recipes to ensure the highest standards in product quality including appearance, consistency, and taste.
Collaborate with the Purchasing Manager, Service supervisors and staff to monitor food costs and inventory levels to ensure profitability and minimize waste.
Forecast residential dining numbers with the Menu Manager & Data Specialist.
Operations:
Develop and implement efficient workflows and production schedules to optimize kitchen operations.
Collaborate with the Purchasing Manager and Menu Manager to create on-trend concepts utilizing existing equipment and staff that will appeal to current student population.
Maintain and enforce standards of sanitation and safety as established by Saint John’s University, local, state, and federal health authorities.
Maintain equipment and work areas in neat, clean, and safe condition.
Refer to ID 01813 when applying |
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