Company description

Holy Wisdom Monastery is located in Middleton, Wisconsin on 190 acres of tall grass prairie, oak savanna and woods. Holy Wisdom Monastery is home to Benedictine sisters, and a Retreat & Guest House, with overnight guest rooms, meeting rooms, two hermitages, nature trails, gardens and glacial lake. The campus is a net-zero energy campus and the monastery’s main building is one of the highest rated eco-friendly buildings in the country. It houses an assembly room that accommodates 300 people, an oratory for morning, midday and evening prayer, a spirituality library and two dining rooms, where our chefs prepare delicious garden-to-table food for guests and the sisters. Our mission is to weave prayer, hospitality, justice and care for the earth into a shared way of life. You can learn more about our community of communities and life at the monastery at https://holywisdommonastery.org/

Job description

Holy Wisdom Monastery is seeking a talented, creative Junior Sous Chef for 32 hours/week to prepare delicious, healthy meals in our beautiful kitchen, feeding all who come to our retreat and guest house, programs, weddings, memorial services and special events.

Duties and Responsibilities

• Assists the Culinary Director – CDC with meal planning, purchasing, and preparing healthy, high-quality meals in accordance with established guidelines. Requires active utilization and preservation of produce from the monastery gardens and orchards.
• Helps establish and maintain standards for food quality, sanitation, kitchen safety, and cost controls across all culinary facilities at Holy Wisdom Monastery.
• Prepares meals in full compliance with local, state, and national food safety regulations.
• Assumes operational leadership of the kitchen in the absence of the Culinary Director – CDC.
• Maintains general kitchen cleanliness, food prep areas, and station sanitation.
• Assists with guest food service needs and collaborates on culinary events as required, maintaining flexibility to work weekends, evenings, and variable hours based on event and retreat schedules.

Culinary Operations & Production

• Menu & Prep: Executes daily meal preparation incorporating fresh garden and orchard produce into seasonal menus; preserves excess harvests (canning, freezing, pickling) for year-round use.
• Quality & Consistency: Assists the Chef in analyzing menu costs, dietary needs, and nutritional value to deliver high-quality, cost-effective meals.
• Guest Houses: Coordinates with team members to ensure retreat and guest house kitchenettes remain stocked with breakfast items.

Kitchen Management & Sanitation

• Facility Upkeep: Ensures all line stations, walk-ins, prep areas, appliances, and tools are kept clean, orderly and sanitary.
• Equipment Maintenance: Inspects kitchen machinery and tools regularly; reports or addresses maintenance needs promptly.
• Linen Care: Assists with laundering kitchen towels and aprons when coverage is needed.
• Compliance: Strictly adheres to health codes, safety procedures, and organizational policies.

Leadership & Administration

• Communication: Maintains daily communication with the Monastery Chef and Culinary team regarding meal counts, dietary restrictions, and inventory needs.
  Volunteer Supervision: Directs, trains, and collaborates with kitchen volunteers during prep and service.
• Financial Awareness: Assists with inventory control, ordering, and minimizing food waste to align with operational budgets.
• Meetings: Participates in culinary staff meetings, all-staff gatherings, and menu planning sessions.
  Education & Experience
• Education: High school diploma (or equivalent) paired with formal culinary training (Associate Degree in Culinary Arts preferred) or equivalent professional experience.
  Experience: 2+ years of professional kitchen experience in high-volume meal prep, line cooking, or catering (serving groups from 4 to 200+).
• Certifications: Food safety certification required (or ability to obtain within 30 days of hire).

Technical & Culinary Skills

• Solid knife skills, food prep knowledge, and familiarity with seasonal cooking/food preservation techniques.
• Working knowledge of local, state, and federal food safety and sanitation codes.
• Basic computer proficiency for inventory tracking and email communication.

Physical & Schedule Requirements

• Ability to stand and walk for extended periods.
• Ability to lift, push, and carry up to 50 lbs. (pots, pans, food crates).
• Comfortable working in typical kitchen environments (heat, steam, cold walk-ins).
• Availability to work a flexible schedule, including weekends, holidays, and extended hours as dictated by operational needs and events.

Core Competencies & Values

• Strong communication, organizational, and time-management skills.
• Ability to self-start, multitask under pressure, and lead volunteers with patience and clarity.
• Appreciation for Christian values, the Benedictine tradition, environmental stewardship, and community life.
• Valid driver’s license for occasional culinary errands or purchasing.

Compensation

this position is: hourly, $15-20/hr

Application instructions

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Deadline

August 31, 2026