Floating Sous Chef: Lead High-Volume Kitchens

Montana State University; Bozeman (MT); Hybrid; USD 38,000 - 53,000; Full time

Job summary

Montana State University’s Culinary Services seeks a Floating Sous Chef to lead day-to-day production in a high-volume dining hall. This role supervises roughly 50 full-time staff and 200+ student/temporary personnel, oversees staff development, and ensures safety and sanitation compliance while coordinating menus and production for events.

The position requires strong kitchen leadership, experience with inventory and payroll tasks, and the ability to adapt to a fast-paced university setting.

Qualifications

• Progressively responsible management experience in food service production or an equivalent combination of education and experience.
• Experience in high-volume food production, portion control and quality control, with advanced knowledge of culinary techniques spanning multiple cuisines.
• Progressively responsible experience supervising and training staff.
• Experience managing inventory and supply chain (forecasting, ordering, inventory control and waste management).
• Experience in menu and recipe development.
• Proficient experience using computers and various software applications.

Responsibilities

• Provides active supervision of culinary production and staff (estimated 50 full-time and 200+ student and temporary employees).
• Directly supervises a shift of up to 20 FTE and coordinates daily activities, evaluation and correction; ensures training and compliance.
• Monitors staff levels per shift to meet production needs and oversees safety and sanitation guidelines.
• Performs a variety of administrative tasks (inventory, ordering, forecasting, payroll) using specialized software.
• Develops menus mindful of staying within financial goals and assists with daily operations as needed.
• Participates in culinary production for events (Bobcat Football) and builds relationships with stakeholders.

Job description

Montana State University’s Culinary Services seeks a Floating Sous Chef to lead day-to-day production in a high-volume dining hall. This role supervises roughly 50 full-time staff and 200+ student/temporary personnel, oversees staff development, and ensures safety and sanitation compliance while coordinating menus and production for events.

The position requires strong kitchen leadership, experience with inventory and payroll tasks, and the ability to adapt to a fast-paced university setting.