Sous Chef/S- Kellogg Center / Sous Chef/S

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Work type:Support Staff
Pay Grade: 12
Major Administrative Unit / College: Division Of Student Life And Engagement
Department: Culinary Services Kellogg Operations 40001194
Sub Area: APSA- Pro Supervisory
Salary: Salary Commensurate with Experience
Location:East Lansing
Categories:Residential and Hospitality Services, Professional Supervisory- APSA, Full Time (90-100%), Union

Working/Functional Title

Sous Chef/S- Kellogg Center

Position Summary

Assist with all aspects of food production for the Kellogg Center to ensure the highest food quality for guests; assists with developing menus, recipes, and specifications to offer quality food products; demonstrates complete understanding of all Kellogg Center banquet event orders, production sheets, change reports, and State Room restaurant menus; oversees all daily food operations to ensure all banquet food production and plate presentations are of the highest standards; contributes directly to the success of Kellogg Center by utilizing forecast data and proper scheduling techniques to  respond to business fluctuations; maintains health, sanitation and safety standards according to State and MSU Health regulations; assists with the purchase of food and kitchen supplies and equipment; actively participates in daily meetings; interviews, hires, trains schedules and supervises full time and part time team members. 

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

Unit Specific Education/Experience/Skills

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 hotel culinary operations; experience working directly with people from diverse racial, ethnic, socioeconomic, LGBTQIA+, and gender backgrounds. 

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.

Work Hours

Variable based on events schedule and operational needs

Website

CAREERS.MSU.EDU

Bidding eligibility ends February 6, 2024 at 11:55 P.M.

Advertised:Jan 31, 2024 Eastern Standard Time
Applications close:Feb 13, 2024 Eastern Standard Time