Akers Dining Services Sous Chef

MSU - Michigan State University; East Lansing, Northern (MI, KY); Hybrid; USD 45,000 - 65,000; Full time

Benefits offered by this job

Comprehensive benefits

Tuition reimbursement

Professional development

PTO accruals

Job summary

Michigan State University in East Lansing seeks a Sous Chef to work closely with the Executive Chef, creating a high-energy culinary environment across campus facilities. You will mentor staff, master new techniques, and drive exceptional food service standards on a large university campus.

Responsibilities include supervising production staff, overseeing operations, managing inventory and procurement, and ensuring safety and quality in all preparations.

Qualifications

• Two to three years of relevant culinary supervision experience.
• Experience as Sous Chef or equivalent in full-service operation.
• Banquet coordination and event setup experience.

Responsibilities

• Lead and train production staff under the Executive Chef.
• Oversee food production, planning, and presentation with safety in mind.
• Assist with daily food ordering, inventory, and cost controls.
• Inspect kitchen equipment and address maintenance to ensure safety.

Skills

Team Leadership

Training

Culinary Operations

Procurement & Inventory

Equipment Oversight

Education

Culinary Arts degree or equivalent

Job description

Working/Functional Title

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 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

• Specialized Expertise: Proven experience in banquet coordination, including planning, designing, and executing set-ups for special events.
• Culinary Skills: Demonstrated capability in recipe development and a deep familiarity with the operation, safety, and maintenance of diverse commercial food preparation equipment.
• Leadership Capabilities: Strong supervisory skills equivalent to a Sous Chef level in a full-service food and beverage operation.

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

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 October 6, 2026 at 11:55 P.M.