The CulinaryServices Department at Saint John's University invites applications for our 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.

Qualifications

• 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.