The Culinary Services Department at the College of Saint Benedict invites applications for the full-time (.75 FTE), benefit-eligible position of Station Chef II. $1,000 sign-on bonus valid through September 30, 2024. The College Station Chef is responsible for managing a specific food station(s) within the college dining facility. This role involves preparing and cooking food, maintaining food safety standards, and providing excellent customer service to students and guests. The Station Chef ensures that their station operates efficiently, and that the food served meets the college's standards for quality and nutrition. Position Schedule: Shifts are available from 8 AM - 4 PM, 9 AM - 5 PM, 11 AM - 7 PM, and 1 PM - 9 PM, with the employee working four days a week plus every other weekend, totaling 37.5 hours per week during the academic year. In the summer, the average is 20 hours per week, with additional hours available in other campus areas. 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 (click the benefits tab above the position summary section to view more information). For further information regarding our institutions, visit CSBSJU. Responsibilities Coordinates and assists in preparation of all menu items at station in accordance with production and catered events orders using standard and special recipes. Ensures timely delivery of prepared foods to service area throughout mealtimes Set up and stock the food station with all necessary supplies and ingredients before service Monitor food levels during service and replenish as necessary. Ensures proper care, cleanliness and sanitation of all assigned spaces and equipment. Directs, trains, and advises student and workers in execution of assigned duties. Ensure food quality, taste, and presentation meet college standards Follow all food safety and sanitation guidelines to ensure a clean and safe work environment. Work closely with other kitchen staff to ensure smooth operations. Learn and train in needs of other dining stations and fill in as needed. Support as Station Chef III role as needed. Attends in-services and meetings as required. Performs other work-related duties as assigned. Supervisory Student labor assigned to station