Chef De Partie Jobs in Minnesota
Chef De Partie jobs in Minnesota are open across Saint Paul, Blaine, and Eagan and other Minnesota metros, with employers like Taher, Delaware North, and Chartwells Higher Education Dining Services hiring at every experience level. Find a role that fits below and apply directly.
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OVERVIEW:
The Saint Paul Seminary School of Divinity invites qualified candidates to apply for a Production Chef position. This is a 12-month, full-time (1.0 FTE) position.
THE SAINT PAUL SEMINARY SCHOOL OF DIVINITY
The Saint Paul Seminary School of Divinity (SPSSOD) is operated under an affiliation agreement between the University of St. Thomas, the Saint Paul Seminary and the Archdiocese of St. Paul and Minneapolis. The vision, mission and core values are as follows:
Vision (Why we exist): We envision Church leaders on fire with the Holy Spirit, equipping the faithful to transform the world in Jesus Christ.
Mission (What we do): We provide integrated, Catholic formation for those called to serve as priests, deacons, or lay leaders in their local Church.
Core Values (How we operate):
Foster Christ-centered growth: We cultivate growth in Jesus Christ of each member of our community, rooting all we do in His love, example and teachings.
Engage in personal accompaniment: We walk alongside and assist each person to become aware of, understand and respond to God's grace.
* Thrive through use of our gifts: We celebrate the natural gifts God has already given to each individual and seek a deeper outpouring of the Holy Spirit and His gifts.
The successful candidate will also have a strong background in and/or knowledge of the Catholic Church, with a demonstrated commitment to the mission of the Church and respect for magisterial teaching.
Hiring will be contingent upon the successful completion of the Archdiocese of Saint Paul & Minneapolis’ “E3” Requirements of Safe Environment Training (see https://safe-environment.archspm.org/essential-3/), including manifesting a commitment to follow the Archdiocesan Code of Conduct for Church Personnel.
JOIN OUR COMMUNITY
The University of St. Thomas embraces belonging and equal opportunity for all. Our convictions of dignity, diversity and personal attention call us to embody and champion an inclusive environment. The University is an Equal Employment Opportunity Employer (EEO). All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, status as a protected veteran, or other protected characteristic. This commitment to inclusion and equal opportunity is consistent with our mission: 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. A successful candidate will possess a commitment to the ideals of this mission.
The University of St. Thomas offers a competitive and comprehensive benefits program, which includes:
Tuition Remission for employees, spouses, and dependents
Generous Retirement Contributions to support your future
Comprehensive Health Coverage including medical, dental, and vision
Fully Paid Insurance: disability, life, and AD&D
Paid Parental Leave* to support growing families
Salary Range: $66,500 to $72,800
The University of St. Thomas has provided a salary range that represents its good faith estimate of what the University may pay for the position at the time of posting. The specific salary offered will be determined based on factors such as the qualifications of the selected candidate, departmental budget, internal salary equity considerations, and available market information.
JOB SUMMARY
The Production Chef (PC) is responsible for the overall culinary management of the Binz dining operations. This includes menu planning, food and labor cost control, staff hiring, training and scheduling, and strict adherence to food safety and sanitation standards as outlined in the University of St. Thomas HACCP guidelines. As the lead chef and kitchen manager, the PC serves as a collaborative and professional leader of the Binz Dining Services team, working closely with the Director of Operations to create a positive dining experience for the seminarians, priest, staff and guest.
The PC ensures that food production is accurately measured and recorded to support effective forecasting and consumption analysis. This role requires ongoing monitoring of production levels and adjustment of future schedules to meet budgetary targets. In partnership with the Director of Operations, the PC coordinates all culinary activities and manages inventory in a fiscally responsible manner.
Key responsibilities include training and supervising culinary staff in proper food production techniques, ensuring standardized recipes are followed and updated as needed, and verifying that serving line worksheets are completed accurately to support historical data tracking and forecasting. The PC is also responsible for conducting weekly inventories, developing weekly staff schedules, preparing daily production and prep sheets, and assigning tasks to the culinary team.
Additionally, the PC ensures that all kitchen staff operate in alignment with the financial goals of the Saint Paul Seminary.
This position is designated as Emergency Essential. Employees in this role are expected to remain on duty during campus closures if scheduled to work, or report to work if a closure is announced prior to the start of their shift.
ESSENTIAL FUNCTIONS
Oversee food production and daily kitchen operations
Direct preparation and cooking of meals according to established menus and recipes
Monitor food quality, consistency, and presentation
* Assist with cooking during high-volume periods
Supervise, train, and develop culinary staff
Assign tasks and manage daily workflow
Train staff on food preparation, safety, and sanitation
Conduct performance evaluations and provide feedback
Hiring
Menu planning and recipe development
Develop rotating menus (e.g., five-week cycles)
Test and implement new recipes
* Collaborate on special event menus
Inventory management and ordering
Order, receive, and store food and supplies
Maintain inventory records and conduct monthly counts
* Ensure product quality and proper storage
Budget and cost control
Manage food and labor costs
Monitor usage and minimize waste
* Assist with accounts payable and financial tracking
Food safety and sanitation compliance
Enforce HACCP and ServSafe standards
Maintain clean and sanitary kitchen conditions
* Train staff on safe food handling practices
Equipment and facility maintenance
Monitor kitchen equipment and coordinate repairs
Support deep cleaning and upkeep of kitchen areas
Customer service and collaboration
Interact professionally with Seminarians, staff, and guests
Support special events and campus functions
* Collaborate with dining leadership and departments
QUALIFICATIONS:
Minimum Qualifications
High school diploma or its equivalent
Five years of culinary management experience in a high-volume food service operation
Must be ServSafe certified within 6 months of hire
Job may require working additional hours (more than scheduled 40 per week) to accommodate the business needs
Preferred Qualifications
Associate or bachelor's degree in culinary arts
Experience as a lead chef/production in large-scale food service operation
Effective 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
Physical Requirements
Ability to work in and move about a kitchen setting; ability to use a computer; ability to read printed materials and a computer screen; ability to transport up to 40 pounds; ability to access various kitchen storage areas; ability to retrieve items stored both low and overhead; ability to communicate in person and over the telephone. The University provides reasonable accommodation to qualified individuals with disabilities who require and request accommodation to perform the essential functions of their jobs.
HOW TO APPLY
All interested candidates must apply online at https://www.stthomas.edu/jobs/. Follow the instructions to complete an online application which includes creating or updating an applicant profile, uploading a resume, and completing a job specific application.
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.
Official job posting is available at www.stthomas.edu/jobs.
OVERVIEW:
The Saint Paul Seminary School of Divinity invites qualified candidates to apply for a Production Chef position. This is a 12-month, full-time (1.0 FTE) position.
THE SAINT PAUL SEMINARY SCHOOL OF DIVINITY
The Saint Paul Seminary School of Divinity (SPSSOD) is operated under an affiliation agreement between the University of St. Thomas, the Saint Paul Seminary and the Archdiocese of St. Paul and Minneapolis. The vision, mission and core values are as follows:
Vision (Why we exist): We envision Church leaders on fire with the Holy Spirit, equipping the faithful to transform the world in Jesus Christ.
Mission (What we do): We provide integrated, Catholic formation for those called to serve as priests, deacons, or lay leaders in their local Church.
Core Values (How we operate):
Foster Christ-centered growth: We cultivate growth in Jesus Christ of each member of our community, rooting all we do in His love, example and teachings.
Engage in personal accompaniment: We walk alongside and assist each person to become aware of, understand and respond to God's grace.
* Thrive through use of our gifts: We celebrate the natural gifts God has already given to each individual and seek a deeper outpouring of the Holy Spirit and His gifts.
The successful candidate will also have a strong background in and/or knowledge of the Catholic Church, with a demonstrated commitment to the mission of the Church and respect for magisterial teaching.
Hiring will be contingent upon the successful completion of the Archdiocese of Saint Paul & Minneapolis’ “E3” Requirements of Safe Environment Training (see https://safe-environment.archspm.org/essential-3/), including manifesting a commitment to follow the Archdiocesan Code of Conduct for Church Personnel.
JOIN OUR COMMUNITY
The University of St. Thomas embraces belonging and equal opportunity for all. Our convictions of dignity, diversity and personal attention call us to embody and champion an inclusive environment. The University is an Equal Employment Opportunity Employer (EEO). All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, status as a protected veteran, or other protected characteristic. This commitment to inclusion and equal opportunity is consistent with our mission: 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. A successful candidate will possess a commitment to the ideals of this mission.
The University of St. Thomas offers a competitive and comprehensive benefits program, which includes:
Tuition Remission for employees, spouses, and dependents
Generous Retirement Contributions to support your future
Comprehensive Health Coverage including medical, dental, and vision
Fully Paid Insurance: disability, life, and AD&D
Paid Parental Leave* to support growing families
Salary Range: $66,500 to $72,800
The University of St. Thomas has provided a salary range that represents its good faith estimate of what the University may pay for the position at the time of posting. The specific salary offered will be determined based on factors such as the qualifications of the selected candidate, departmental budget, internal salary equity considerations, and available market information.
JOB SUMMARY
The Production Chef (PC) is responsible for the overall culinary management of the Binz dining operations. This includes menu planning, food and labor cost control, staff hiring, training and scheduling, and strict adherence to food safety and sanitation standards as outlined in the University of St. Thomas HACCP guidelines. As the lead chef and kitchen manager, the PC serves as a collaborative and professional leader of the Binz Dining Services team, working closely with the Director of Operations to create a positive dining experience for the seminarians, priest, staff and guest.
The PC ensures that food production is accurately measured and recorded to support effective forecasting and consumption analysis. This role requires ongoing monitoring of production levels and adjustment of future schedules to meet budgetary targets. In partnership with the Director of Operations, the PC coordinates all culinary activities and manages inventory in a fiscally responsible manner.
Key responsibilities include training and supervising culinary staff in proper food production techniques, ensuring standardized recipes are followed and updated as needed, and verifying that serving line worksheets are completed accurately to support historical data tracking and forecasting. The PC is also responsible for conducting weekly inventories, developing weekly staff schedules, preparing daily production and prep sheets, and assigning tasks to the culinary team.
Additionally, the PC ensures that all kitchen staff operate in alignment with the financial goals of the Saint Paul Seminary.
This position is designated as Emergency Essential. Employees in this role are expected to remain on duty during campus closures if scheduled to work, or report to work if a closure is announced prior to the start of their shift.
ESSENTIAL FUNCTIONS
Oversee food production and daily kitchen operations
Direct preparation and cooking of meals according to established menus and recipes
Monitor food quality, consistency, and presentation
* Assist with cooking during high-volume periods
Supervise, train, and develop culinary staff
Assign tasks and manage daily workflow
Train staff on food preparation, safety, and sanitation
Conduct performance evaluations and provide feedback
Hiring
Menu planning and recipe development
Develop rotating menus (e.g., five-week cycles)
Test and implement new recipes
* Collaborate on special event menus
Inventory management and ordering
Order, receive, and store food and supplies
Maintain inventory records and conduct monthly counts
* Ensure product quality and proper storage
Budget and cost control
Manage food and labor costs
Monitor usage and minimize waste
* Assist with accounts payable and financial tracking
Food safety and sanitation compliance
Enforce HACCP and ServSafe standards
Maintain clean and sanitary kitchen conditions
* Train staff on safe food handling practices
Equipment and facility maintenance
Monitor kitchen equipment and coordinate repairs
Support deep cleaning and upkeep of kitchen areas
Customer service and collaboration
Interact professionally with Seminarians, staff, and guests
Support special events and campus functions
* Collaborate with dining leadership and departments
QUALIFICATIONS:
Minimum Qualifications
High school diploma or its equivalent
Five years of culinary management experience in a high-volume food service operation
Must be ServSafe certified within 6 months of hire
Job may require working additional hours (more than scheduled 40 per week) to accommodate the business needs
Preferred Qualifications
Associate or bachelor's degree in culinary arts
Experience as a lead chef/production in large-scale food service operation
Effective 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
Physical Requirements
Ability to work in and move about a kitchen setting; ability to use a computer; ability to read printed materials and a computer screen; ability to transport up to 40 pounds; ability to access various kitchen storage areas; ability to retrieve items stored both low and overhead; ability to communicate in person and over the telephone. The University provides reasonable accommodation to qualified individuals with disabilities who require and request accommodation to perform the essential functions of their jobs.
HOW TO APPLY
All interested candidates must apply online at https://www.stthomas.edu/jobs/. Follow the instructions to complete an online application which includes creating or updating an applicant profile, uploading a resume, and completing a job specific application.
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.
Official job posting is available at www.stthomas.edu/jobs.
See All 11 Chef De Partie Jobs in Minnesota
Find roles in Minnesota that match your experience and apply in just a few clicks.
Find Chef De Partie JobsChef De Partie Jobs by City in Minnesota
Where Minnesota roles are concentrated, by current openings.
Chef De Partie Job Market in Minnesota
A snapshot from current Minnesota openings, updated as new roles post.
Who's Hiring
- Taher4
- Delaware North2
- Chartwells Higher Education Dining Services1
- College of Saint Benedict/Saint John's University1
- Omni Hotels1
Top Industries Hiring
- Food & Beverage6
- Education3
- Hospitality & Tourism1
What Minnesota Employers Look For
The qualifications that appear most often in chef de partie jobs across Minnesota.
- Minimum two years of experience working a specific section in a professional kitchen
- Proficiency in classic and contemporary cooking techniques relevant to the station
- Food handler certification or ServSafe Manager certification
- Ability to manage mise en place and maintain station cleanliness during service
- Experience with portion control, recipe adherence, and plating consistency
- Culinary Arts degree or equivalent vocational training from an accredited program
Chef De Partie Jobs in Minnesota: Frequently Asked Questions
How many chef de partie jobs are there in Minnesota?
There are 11+ chef de partie openings in Minnesota on Migrate Mate as of June 2026, with the most roles in Saint Paul, Blaine, and Eagan. New positions post regularly as employers across Minnesota hire.
How much do chef de parties make in Minnesota?
Chef de parties in Minnesota earn a median of about $62,600 a year, based on May 2025 Bureau of Labor Statistics wage data, ranging from around $48,400 for the lowest 10% to over $95,890 for the top 10%. Pay rises with experience, specialty, and employer.
Which Minnesota cities have the most chef de partie jobs?
Saint Paul, Blaine, and Eagan have the most chef de partie openings in Minnesota right now, with additional roles spread across smaller metros statewide.
Which companies hire chef de parties in Minnesota?
Employers hiring chef de parties in Minnesota include Taher, Delaware North, and Chartwells Higher Education Dining Services, based on current listings on Migrate Mate as of June 2026.
Are there remote chef de partie jobs in Minnesota?
Yes. About 0% of chef de partie openings tied to Minnesota are remote or hybrid as of June 2026. The rest are on-site roles based in Minnesota metros.
How do I apply for chef de partie jobs in Minnesota?
You can apply to chef de partie jobs in Minnesota directly on Migrate Mate. Search the listings above, find roles that match your experience and preferred Minnesota location, then apply to each one that fits.
See All 11 Chef De Partie Jobs in Minnesota
Find roles in Minnesota that match your experience and apply in just a few clicks.
Find Chef De Partie Jobs