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OVERVIEW

The University of St. Thomas invites qualified candidates to apply for a Production Chef position, open within Dining Services.

This position is open only to current, regular employees of the University of St. Thomas.

This position is full-time, 1.0 FTE and works 12 months out of the year. Pay range: $66,500 - $72,800

The University of St. Thomas embraces diversity, inclusion, and equal opportunity for all. Our convictions of dignity, diversity and personal attention call us to embody and champion a diverse, equitable and inclusive environment. The University is an Equal Employment Opportunity Employer (EEO). All qualified applicants will receive consideration for employment without regard to race, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran. We are committed to building a skilled team that represents a variety of backgrounds and perspectives. This commitment is consistent with our mission: Inspired by Catholic intellectual tradition, the University of St. Thomas educates students to be morally responsible leaders who think critically, act wisely, and work skillfully to advance the common good. A successful candidate will possess a commitment to the ideals of this mission.

JOB SUMMARY

The Production Chef (PC) will have culinary management responsibilities to include; residential dining menu planning, food and labor cost management, training and scheduling of culinary and service staff and adherence to food safety and sanitation, as outlined by the University of St. Thomas HACCP guide. As the lead chef and general manager, the PC works professionally and cooperatively as a valued member of the dining services leadership team.

The Production Chef must ensure food is accurately weighted and recorded for forecasting of food consumption, monitor production levels and adjust future production schedules to maintain budgetary controls. The PC works directly with the Executive Chef to coordinate culinary activities for residential production. The PC works with the purchasing analyst to control inventory in a fiscally responsible manner.

Responsible for all food ordering for residential dining for location. The PC uses Food Service Suite (FSS) to accurately forecast guest counts, create daily production sheets, run order scheduler, and perform weekly inventories. Submits orders to vendors utilizing purchasing Standard Operating Procedures (SOP). Records and processes any short, spoiled or damaged products coming from vendors.

Duties of the PC include; hiring, scheduling, training and supervising the culinary and service staff in all UST and Dining Services policies, the proper methods of food production including batch cooking, ensuring that the recipes in FSS are followed and revised as needed, ensuring serving line worksheets are filled out properly in order to compile accurate historic data for forecasting, accurately enter data into FSS, and perform weekly inventories. In addition, the PC is responsible for the creation of daily production sheets and the delegation of assignments to the appropriate culinary or service team.

As a senior member of the culinary management team, the PC is responsible for ensuring that all members of the kitchen staff work to support the fiscal goals of the operation.

ESSENTIAL FUNCTIONS

1. Oversee the training, production and preparation of all food in the dining halls main kitchen

a. Oversee, train subordinates and follow FSS recipes

i. Review recipes with culinary team when corrections are needed

ii. When following recipes, use the specified ingredients and methods

b. Oversee, train subordinates and document all usage per serving line worksheet or production worksheet for all stations in the dining hall and main kitchen

i. After preparing food, document how much was prepared

ii. After service, document how much is leftover

iii. Use proper unit of measure when documenting quantities, i.e. pans, servings, pounds

c. Oversee, train subordinates and present food in an attractive manner

i. Items should be appropriately sauced and/or garnished

ii. Food should be arranged in serving pan in an organized and appealing way

iii. Serve hot food hot and cold food cold

d. Oversee, train subordinates and follow ServSafe food handling guidelines

i. Wash hands consistently throughout shift

ii. Change gloves when appropriate, i.e. after touching anything other than what you’re immediately working with

iii. Take and record product temperatures to ensure that food remains in safe zone throughout holding and service

iv. Follow UST HACCP plan

e. Oversee, train subordinates and maintain clean work stations

i. Keep counters clear and clean

ii. Keep glass/windows clean and free of grease

iii. Have proper signage in place, i.e. accurate signs for what is being served

f. Assist the culinary staff by cooking food during high volume periods

2. Use FSS forecast to accurately order food, supplies and beverage for the dining hall using purchasing SOP

a. Work closely with Purchasing Analyst to accurately forecast daily meal consumption for the dining hall in FSS

b. Runs weekly order scheduler through FSS. Makes allowances for summer, J-term, Holidays, special events, etc.Uses forecast and order scheduler to split orders throughout the week Submits orders to vendors utilizing FSS order scheduler

c. Record and process any short, spoiled or damaged products coming from vendors

3. Oversee weekly and annual inventories for the residential dining hall

4. Oversee, schedule, and performance manage designated staff whom report to this position

a. Staff schedule should be ready two weeks in advance

b. Scheduling should take into consideration financial balance with limited overtime and unnecessary overtime.

5. Assist Executive Chef with menu development and premium meals for the residential dining location and any other duties as assigned.

QUALIFICATIONS

Minimum Qualifications

+ This position is open only to current, regular employees of the University of St. Thomas.

+ High school diploma or its equivalent

+ Five (5) years of culinary management experience in a high-volume food service operation

+ Must be ServSafe certified within 6 months of hire.

Preferred Qualifications

+ Associates or Bachelor’s Degree in Culinary Arts

+ Experience as a lead chef/production in large-scale food service operation

+ Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse constituency

+ Strong time management, organizational and multi-tasking skills

+ Ability to meet multiple deadlines and manage competing priorities

This position is designated Emergency Essential. Emergency Essential employees may be expected to remain at work if campus closes during their regular work schedule or to report to work if the campus-closing announcement is made before their regular work schedule begins.

HOW TO APPLY

All interested candidates must apply online athttps://www.stthomas.edu/jobs/. Follow the instructions to complete an online application which includes creating or updating an applicant profile, uploading a resume, and completing a job specific application.

In light of its commitment to create and maintain a safe learning and working environment, employment with the University of St. Thomas requires consent and successful completion of a background screening.

The University of St. Thomas, Minnesota Human Resources Department advertises the official job listing on its website at www.stthomas.edu/jobs.

The University of St. Thomas is an Equal Opportunity Employer

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Job Post Information* : Posted Date1 day ago(5/7/2025 3:48 PM)

CampusSt. Paul

FLSA StatusExempt/Salaried

Employment TypeFull-Time Staff