Equivalent to a Bachelor\u2019s degree in hospitality, restaurant/food service management, dietetics, business or related field
Seven years of experience as a chef in the hospitality industry to include progressive management/supervisory experience in developing a quality food program in a collegiate residential and/or restaurant environment
Must be adaptable to a frequently changing environment and ability to remain calm in stressful situations
Good professional judgment and ability to independently make sound decisions
Ability to work nights, weekends and holidays as business levels dictate
ServSafe certification required within six months of employment
ACF certification required within one year of hire.
Associates or Bachelor\u2019s Degree in Culinary Arts
Experience as an executive chef. 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
Skilled at addressing a variety of situations and negotiating successful outcomes with a diverse group of stakeholders
HOW TO APPLY
On the University of St. Thomas Jobs page, follow the instructions to complete an online application which includes uploading a resume and copy/pasting a job specific cover letter.
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
Internal Number: 800044
About University of St. Thomas
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.