Akers Dining Services Sous Chef

Michigan State University(MSU); East Lansing (MI); Presencial; USD 60.000 - 85.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Health insurance

Dental insurance

Vision insurance

401(k) matching

Tuition reimbursement

Paid time off

Parental leave

Employee discounts

Descripción de la vacante

Michigan State University (MSU) Akers Dining Services is seeking a Sous Chef to work closely with the Executive Chef to uphold high-energy, high-quality dining across university facilities. You will mentor staff, master new techniques, oversee production, ordering, inventory, and cost-controls while ensuring safety and exceptional service standards across campus kitchens.

This full-time role includes growth opportunities within one of the largest campus dining operations in the country, with

Formación

• Two to three years of related and progressively responsible experience in food production and supervision.
• Knowledge normally acquired in the first years of college or vocational school in Culinary Arts.

Responsabilidades

• Lead daily supervision, scheduling, and training of the dining services production staff.
• Oversee food production, planning, preparation, and presentation to ensure the highest standards of taste, safety, and service.
• Assist with food ordering, menu inventory management, and cost-control measures.
• Inspect kitchen equipment and ensure safety standards.

Conocimientos

Team leadership

Staff training

Menu planning

Cost control

Educación

Culinary Arts program

Herramientas

Kitchen equipment operation

Food safety procedures

Descripción del empleo

Akers Dining Services Sous Chef

Position Summary

In this role, you will work hand-in-hand with our Executive Chef to cultivate a high-energy, high-quality culinary environment across university facilities. If you are passionate about mentoring staff, mastering new techniques, and driving exceptional food service standards, we want you on our line.

• Team Leadership & Training: Assist the Executive Chef in the daily supervision, scheduling, and training of the Dining Services production staff. Actively demonstrate new cooking techniques and advanced equipment usage to the entire cooking team.
• Culinary Operations: Oversee food production, planning, preparation, and presentation to ensure the highest standards of taste, safety, and service.
• Procurement & Inventory: Support daily backend operations by assisting with food ordering, menu inventory management, and cost-control measures.
• Equipment & Facility Oversight: Regularly inspect kitchen equipment for proper usage and handle routine maintenance issues to maintain safety standards.

At MSU, we value growth, collaboration, and a creative kitchen culture. This full-time position offers competitive pay, room for advancement within one of the largest campus dining operations in the country, and a comprehensive benefits package designed to support your life inside and outside the kitchen.

Health & Wellness

• Comprehensive Coverage: Comprehensive health, dental, and vision insurance options.
• Tax-Advantaged Accounts: Flexible spending accounts (FSA) and health savings accounts (HSA) to minimize out-of-pocket medical costs.
• Wellness Support: Life insurance policy coverage and access to an employee assistance program for mental and physical well-being.

Financial & Retirement Security

• Future Planning: Robust retirement plan structure including traditional options and a 401(k) matching program.
• Perks & Savings: Generous employee discounts across campus services and programs.

Work-Life Balance

• Time Away: Generous paid time off (PTO) accruals to rest and recharge.
• Family Support: Paid parental leave to support your family’s growth and needs.
• Flexibility: Flexible scheduling opportunities depending on operational and seasonal dining needs.

Professional Growth

• Continuing Education: Tuition reimbursement programs to help you pursue further academic credentials.
• Skill Advancement: Dedicated professional development assistance to help you master new culinary and leadership skills.

All positions in RHS are designated as critical status. In the event of a university closure, modification, or suspension of operations due to snow or other emergency condition, persons in this position are expected to make all reasonable attempts to report to work as scheduled for the duration of the closure/suspension. If a person has an approved remote work agreement to work a portion of their normally scheduled work hours remotely, they may be called upon to work on-site to serve the MSU community.

Minimum Requirements

Knowledge normally acquired in the first two or three years in college or vocational school in Culinary Arts; one to three years of related and progressively more responsible or expansive work experience in food production and supervision, with supervisory responsibilities equivalent to thos