Gallery Dining Services Sous Chef

MSU Internal Job Postings Details•East Lansing, MI

1d•Onsite

About The Position

Assist the Executive Chef in the daily supervision and training of the Dining Services production staff as well as with 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 the entire cooking staff. Primary location at the Gallery. 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.

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
Equivalent combination of education and experience

Nice To Haves

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