Food Production II (Cook)

The Dining Services Department at Saint John's University invites applications for a full-time (1.0 FTE), benefit eligible position of Food Production II. This position is responsible for the food production of all regular meals that are served in the Abbey and Saint John s University (SJU) dining areas and of specialty items for campus wide catered functions. 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. For further information regarding CSB and SJU, see http://www.csbsju.edu/about. Responsibilities Production of all regular and special meals that are served to the Abbey residents and campus students. Production of specialty food items for campus wide catered functions within the St. John s community. Produce food that is of high quality and attractively presented at all times. Train and provide direction to food production student staff in a way that contributes to their skill development in the field. Assist in keeping standardized recipes updated and accurate through usage and feedback. Make edits to daily production sheets to best utilize time and resources. Accurately complete production sheets for future food projections. Record and requests food supplies from the warehouse. Assist in maintaining department sanitation and safety standards (clean uniforms, sanitary work habits, organized work areas, use of cleaners, etc.) Always follow established food safety rules to protect public safety. Maintain a clean uniform and personal appearance. Able to operate, or learn to operate, all production equipment. Including, but not limited to: slicers, mixers, ovens, steamers. Attend and actively participate in all required department meetings and training sessions. Provide input and feedback that suggests new menu ideas, cost saving ideas, and service improvements to our customers. Work cooperatively with a variety of diverse people in a respectful, collaborative way. Other duties as assigned.