South Dining Services Sous Chef / Dining Services Sous Chef

MSU - Michigan State University; East Lansing (MI); On-site; USD 40,000 - 60,000; Full time

Job summary

A leading university is seeking a Sous Chef to support the Executive Chef in overseeing daily operations within their dining services. Responsibilities include staff supervision, food preparation, and maintenance of quality service and food standards. Candidates should possess a culinary arts degree and relevant supervisory experience, alongside a commitment to quality service in a university setting.

Qualifications

• Knowledge in Culinary Arts typically acquired in 2-3 years of college or vocational school.
• 1-3 years related experience in food production and supervision.
• Experience equivalent to Sous Chef responsibilities in full-service operations.

Responsibilities

• Assist Executive Chef in supervising and training Dining Services staff.
• Order, plan, prepare, and serve food to maintain quality.
• Inspect cooking equipment for proper use and maintenance.

Skills

Culinary Arts

Food Preparation

Supervision

Education

Culinary Arts degree

Job description

Working/Functional Title

South 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.

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

Cover letter

Resume

Work Hours

Monday off, Tuesday 10:00 a.m. - 6:30 p.m., Wednesday 1:00 p.m. - 9:30 p.m., Thursday 10:00 a.m. - 6:30 p.m., Friday 5:30 a.m. - 2:00 p.m. at Holden Hall, Saturday and Sunday 7:00 a.m. - 3:30 p.m. at Case Hall, alternating weekends off.

Website

CAREERS.MSU.EDU

The Bidding Eligibility ends on 06/17/2025 at 11:55 PM