Akers Dining Services Sous Chef

MSU - Michigan State University; East Lansing (MI); On-site; USD 42,000 - 65,000; Full time

Job summary

Akers Dining Services at Michigan State University is seeking a Sous Chef to assist the Executive Chef in daily supervision and training of the campus dining production staff. You will help with ordering, planning, preparing and serving food to maintain quality across university facilities.

Responsibilities include inspecting equipment, introducing new cooking techniques and demonstrations to the cooking team.

Qualifications

• 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.
• Supervisory responsibilities equivalent to those performed at the Sous Chef level in a full service food and beverage operation.

Responsibilities

• Assist the Executive Chef in daily supervision and training of the Dining Services production staff.
• Assist in ordering, planning, preparing and serving food to maintain quality food and service in University facilities.
• Inspect equipment for proper use and maintenance issues; demonstrate new cooking techniques to the staff.

Skills

Supervision experience

Food production

Staff training

Education

Culinary Arts education or equivalent

Tools

Food preparation equipment

Job description

Working/Functional Title

Akers Dining Services Sous Chef

Position Summary

Assist Executive Chef in the daily supervision and training of the Dining Services production staff as well as in ordering, planning, preparing and serving food in order to maintain quality food and service in University facilities. Inspects equipment for proper use and maintenance issues. Demonstrates new cooking techniques and equipment to entire cooking staff.

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 those performed at the Sous Chef level in a full service food and beverage operation; or an equivalent combination of education and experience.

Desired Qualifications

Experience in food handling, food service production, and banquet coordination, planning, designing and setting up special events, recipe development and familiarity with food preparation equipment.

Equal Employment Opportunity Statement

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, citizenship, age, disability or protected veteran status.

Required Application Materials

Resume

Cover letter

Work Hours

Monday through Wednesday 2:00 p.m. - 10:30 p.m., Thursday off, Friday 2:00 p.m. - 10:30 p.m., Saturday and Sunday 2:00 p.m. - 10:30 p.m., alternating weekends off.

Website

CAREERS.MSU.EDU

Bidding eligibility ends June 23, 2026 at 11:55 P.M.