NACE Career Center

The Dining Service and Events Department at Saint John's University (SJU) invites applications for a full-time, benefit eligible position of Catering Chef. This position must be able to work varied hours and days including evening and weekend hours. Schedule varies based on business needs.    
 
The Catering Chef’s primary responsibility is food execution of all catered events, including but not limited to weddings, daily catering, camps, and conferences. This position will also provide support to all other culinary areas.
 

Institutional Inclusion Visioning Statement

The College of Saint Benedict and Saint John’s University 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. For further information regarding SJU, see http://www.csbsju.edu/about.   

SJU offers competitive salaries and a comprehensive benefits program. 

Responsibilities

• Execute high level of food presentation and customer service.
• Assist the Executive Chef in menu planning and recipe development based on market trends, customer preferences, and nutritional requirements.
• Work in collaboration, with Chef and Culinary Team to create recipes and appropriate menus and the purchaser to ensure accurate allocation of goods required.
• Development of recipe information to include portion sizes and written menu instructions, to be implemented into our menu management system.  
• Work collaboratively with Catering staff in service planning and execution of catered events and communicates details to kitchen support staff.
• Help oversee budget by proposing appropriately priced items for catered menus, utilizing existing/surplus inventory.
• Work with Executive Chef and Sous Chef to manage surplus catered food into the dining operation.
• Assures standards and processes are followed for food and recipe preparation, presentation, batch cooking and storage including proper recording of heating/cooling and dating of items. 
• Train staff and students on proper plating techniques while emphasizing speed of the plating process and maintaining proper portion sizing.
• Maintain and enforce standards of sanitation and safety as established by St. John’s University, local, state, and federal health authorities; maintain equipment and work areas in neat, clean, and safe condition.
• Work with MOD/PIC (Person in charge) in assigning production staff tasks as needed.
• Assist in training of back of house staff and students that support catering operations. 
• Provide culinary support to all venues.
• Utilize menu management system. 
• Suggests new menu ideas and offers ideas for improvement of Catering processes.

• High School Diploma, formal culinary education preferred. 
• Minimum of two years of experience as a banquet/catering chef
• High proficiency with all culinary products, tools and techniques. 
• Serve Safe Certification or ability to complete within 6 months of employment.
• Strong verbal and written communication skills
• Effective time management skills with ability to prioritize
• May be required to pass DOT and college standard in order to drive college vehicles
• Project a positive image of service which represents the unit to which assigned.
• A willingness to maintain a high level of competence.  Discreet judgement and confidentiality are expected at this level of responsibility.

Preferred:

• Experience working with menu management system 
• Demonstrate effective computer skills within Microsoft Office or similar products

Physical Requirements:

• Ability to lift and move 40 lbs. on occasion, with or without assistance.
• Ability to tolerate noise levels and temperature fluctuations
• Ability to stand for long periods of time and have considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, stooping, and handling of materials

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About Saint John's University

The College of Saint Benedict (CSB), a liberal arts college for women, and Saint John's University (SJU), a liberal arts college for men, are located in the central lakes area of Minnesota, surrounded by more than 3,000 acres of pristine forests, prairies, and lakes. The campuses are minutes away from St. Cloud, an increasingly diverse regional center with a population of over 100,000, and 70 miles from Minneapolis and St. Paul. Some CSB/SJU faculty and staff choose to reside locally, while others commute from the Twin Cities. Both St. Cloud and the Twin Cities offer a wide range of fine arts, cultural, dining, recreational, and sporting opportunities. CSB and SJU are Catholic colleges in the Benedictine tradition enlivened by values of community, hospitality, stewardship, and justice. The schools are dedicated to cultivating an equitable, inclusive community founded on respect for all persons. Students, staff and faculty from many diverse belief systems and backgrounds collectively bring a rich dimension to the academic, cultural, and religious experience at CSB/SJU. We welcome faculty who devote themselves with passion and integrity to their disciplines and to a transformative ed...ucation of their students. With a total enrollment of approximately 3600 students, faculty members develop relationships with students in small classroom settings and have opportunities to work closely with students on research projects, experiential learning experiences, and study abroad programs. Recent initiatives to create a dynamic general education curriculum and to develop plans for a new teaching and learning center demonstrate strong institutional support for faculty development. CSB and SJU offer competitive salaries and a comprehensive benefits program.

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