What are the responsibilities and job description for the Executive Chef position at College of Saint Benedict/Saint John's University, Order of Saint Benedict?
The Culinary Service department at the College of Saint Benedict invites applications for a full-time, benefit eligible position of Executive Chef.
The primary responsibilities of the Executive Chef position is the oversight of the food production and management of the culinary operation within the safety, sanitation and budgetary guidelines. In addition, the responsibilities include, but not limited to; supervision, training, menu and recipe development, labor costs controls and represents the department providing campus wide and community engagement.
The College of Saint Benedict (CSB) is a liberal arts college for women located in the central lakes area of Minnesota. The campus is 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 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 is a Catholic college in the Benedictine tradition enlivened by values of community, hospitality, stewardship, and justice. The college is 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. Learn more in our Institutional Statement on Diversity and in our brochure regarding Higher Education in the Catholic and Benedictine Tradition.
With a total enrollment of approximately 1600 students, CSB has a unique coordinate partnership with Saint John's University (SJU), a liberal arts college for men. CSB and SJU are committed to the holistic transformational development of women and men within the context of a unified, coeducational experience. All students, faculty, and staff have the opportunity to experience and engage with the two institutions. For further information, see http://www.csbsju.edu/about.
CSB offers competitive salaries and a comprehensive benefits program.
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.
The primary responsibilities of the Executive Chef position is the oversight of the food production and management of the culinary operation within the safety, sanitation and budgetary guidelines. In addition, the responsibilities include, but not limited to; supervision, training, menu and recipe development, labor costs controls and represents the department providing campus wide and community engagement.
The College of Saint Benedict (CSB) is a liberal arts college for women located in the central lakes area of Minnesota. The campus is 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 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 is a Catholic college in the Benedictine tradition enlivened by values of community, hospitality, stewardship, and justice. The college is 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. Learn more in our Institutional Statement on Diversity and in our brochure regarding Higher Education in the Catholic and Benedictine Tradition.
With a total enrollment of approximately 1600 students, CSB has a unique coordinate partnership with Saint John's University (SJU), a liberal arts college for men. CSB and SJU are committed to the holistic transformational development of women and men within the context of a unified, coeducational experience. All students, faculty, and staff have the opportunity to experience and engage with the two institutions. For further information, see http://www.csbsju.edu/about.
CSB offers competitive salaries and a comprehensive benefits program.
- Supervision of culinary staff – provide support, hands-on training, and counsel for culinary team; develop and facilitate culinary training opportunities; conduct performance evaluations for staff; prepare work schedules in accordance with production needs; participate in weekly production meetings.
- Menu and recipe development – create and test new recipes & menus that meet departmental parameters and goals; adjust current recipes; take the lead with development of new station concepts; apply creativity to menus and presentation; work with the catering manager in menu planning and development of the catering guide.
- Food production – 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; maintain cost awareness and minimize waste; forecast the residential dining numbers with the Menu Manager & Data Specialist. Participate in weekly production meetings.
- Perform food service management responsibilities – supervise the Culinary operation and employees while on duty; participate in management meetings; assist with long range departmental planning; assist the Associate Director of Culinary Services with hiring; assist with research and selection of food service equipment and facilities planning; other duties as assigned.
- Safety & Standards - maintain and enforce standards of sanitation and safety as established by the College of St. Benedict, local, state, and federal health authorities; maintain equipment and work areas in neat, clean, and safe condition.
- Budgetary Responsibility – responsible for following the determined budget and respond appropriately to adverse trends.
- Community Outreach & Education – provide outreach and educational opportunities to the College of St. Benedict and greater community.
- Customer Satisfaction – Meet with students, staff and faculty to ensure that their dining experience and expectations are met or exceeded.
- A degree or certification in Culinary Arts, or related field preferred.
- A minimum of 3 years supervisory experience required.
- A minimum of 3 years progressive food production experience in a high-volume restaurant, college or commercial foodservice operation which has a full-service menu and catering services required.
- Valid Driver’s license and insurable driving record required.
- ServSafe certificate or similar food safety course certificate or pass ServSafe exam within the first 6 months of employment.
- Ability to lift up to 50lbs with or without assistance
- Excellent leadership skills including the ability to visualize, train and communicate desired outcomes to a diverse group of people in a team-based environment.
- Able to accomplish desired objectives and fulfill job responsibilities in a highly collaborative team environment.
- Excellent oral and written communication skills and interpersonal skills.
- Excellent managerial, organizational and problem-solving ability including ability to follow through, meet deadlines and take initiative as necessary.
- Strong food production planning management and organizational skills, with in-depth knowledge of culinary practices and techniques, high volume food service, demonstrated ability to creatively conduct recipe testing and menu development.
- Proficiency in using a broad array of commercial food service equipment; food service sanitation and preparation techniques is required.
- Ability to read, analyze and react to financial information and reports.
- Ability to administer data, generate ports, organize, and manage information/files, monitor results, use general office software including Excel; knowledge of computerized menu management system is desirable.
- Attention to detail and ability to multitask.
- Ability to work a flexible schedule. Will be expected to have the ability to frequently work a flexible schedule that will include days, evenings, holidays, and weekends required.
- Ability to interact with the community of the College of Saint Benedict and its coordinate partner Saint John’s University as an integral part of the staff.
- Project a positive image of service which represents the Division which assigned.
- Ability to acquire an understanding of the character and mission of the College of Saint Benedict and its coordinate partner Saint John's University.
- A high level of competence, discreet judgment, and confidentiality are expected at this level of responsibility.
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.
Cook / Chef
Ebenezer -
Baxter, MN