Position Summary The Culinary Services Department at Saint John s University invite applications for a full-time (1.0 FTE), benefit eligible position of Food Production II Retirement Center. This position will provide food service to the monastic residents of the Abbey Retirement Center on the Saint John s University campus. General responsibilities include the production of daily meals, set-up and service of those meals to the residents of the retirement center. In addition, this position will also assist, as needed, in other areas of production and service within the Culinary Services operation. 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 Organize, prepare, and serve daily meals to residents of the Monastic Retirement Center, assisting with main entr es, setting up the dining area, providing service, and cleaning up after meals. Modify meals from the Dining Service menu to accommodate special dietary and consistency restrictions as prescribed by doctors, and serve special feast day menus. Communicate residents dietary changes to other kitchen staff and update records as needed. Assist in food production for Abbey residents, campus students, and community guests, ensuring high quality and attractive presentation. Keep standardized recipes accurate and updated based on usage and feedback. Edit and complete daily production sheets to optimize time and resources. Record and request food supplies from the warehouse. Maintain department sanitation and safety standards, including clean uniforms and sanitary work habits. Follow established food safety rules to protect public safety. Operate or learn to operate all production equipment, including slicers, mixers, ovens, and steamers. Attend and actively participate in department meetings and training sessions. Provide input and feedback for new menu ideas, cost-saving measures, and service improvements. Work cooperatively and respectfully with a diverse group of individuals. Perform other duties as assigned.