What are the responsibilities and job description for the Sous Chef/S - Kellogg Center position at Michigan State University?
Sous Chef / S - Kellogg Center
Job no : 1012713
Work type : Support Staff
Pay Grade : 12
Major Administrative Unit / College : Residential And Hospitality Services
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.
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
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 schedule based on events / operational needs
Website
CAREERS.MSU.EDU
Bidding eligibility ends January 14, 2025 at 11 : 55 P.M.
Advertised : Jan 8, 2025 Eastern Standard Time
Applications close : Jan 21, 2025 Eastern Standard Time
