Production Chef (Head Chef)

The Saint Paul Seminary School of Divinity (SPSSOD) is an esteemed educational institution operated under an affiliation agreement between the University of St. Thomas, the Saint Paul Seminary, and the Archdiocese of St. Paul and Minneapolis. SPSSOD is dedicated to providing integrated Catholic formation for individuals called to serve as priests, deacons, or lay leaders within their local Church. The institution’s vision is to nurture church leaders fired with the Holy Spirit, equipping the faithful to transform the world in Jesus Christ. It operates on a mission to offer comprehensive formation rooted firmly in Catholic teachings, emphasizing Christ-centered growth, personal accompaniment, and employing one's spiritual gifts. The seminarians, priests, and staff form a close-knit community committed to upholding magisterial teaching and Catholic traditions.

The University of St. Thomas, governing the seminary, is committed to fostering an inclusive and equitable environment. The university embraces diversity, upholding equal employment opportunities without discrimination. SPSSOD supports this vision with a commitment to the ideals of dignity, diversity, and personal attention. Employees benefit from a comprehensive and competitive benefit package including tuition remission for employees and their families, generous retirement contributions, comprehensive health coverage including medical, dental, and vision, as well as fully paid disability, life, and accidental death and dismemberment insurance, plus paid parental leave.

The Production Chef position at Saint Paul Seminary School of Divinity is a full-time, 12-month appointment responsible for the culinary leadership and management of the Binz dining operations. This role plays a critical part in ensuring that all meals served meet high standards of quality, safety, and nutritional value while supporting the religious and community mission of the seminary. The position reports directly to the Director of Operations and collaborates closely with other dining services and seminary leadership to deliver a superior dining experience.

The Production Chef manages all aspects of food service operations including menu planning with rotating cycles, developing and updating standardized recipes, supervising and training culinary staff, and controlling costs related to food, labor, and equipment. A key focus is adherence to the University of St. Thomas' HACCP food safety guidelines and ServSafe standards to maintain compliance with strict health and sanitation protocols.

This role requires experience in handling high-volume food operations, strong organizational and time management skills, and the ability to communicate effectively with diverse constituencies such as seminarians, clergy, staff, and guests. The Production Chef is also responsible for accurate food production tracking, inventory management, ordering supplies, and minimizing waste in alignment with budgetary goals. Additionally, the position is designated as Emergency Essential, requiring availability to work during campus closures if scheduled or as directed.

Salary for the Production Chef position ranges from $66,500 to $72,800, with the final offer depending on qualifications, departmental considerations, and market data. The seminary values candidates who demonstrate a strong fidelity to Catholic teachings and mission, and who can contribute positively to its faith-centered educational environment.