Reporting to the Executive Chef, the Sous Chef is a working chef who assists with leading the day to day production and operations of a dining hall.

• 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 consisting of various positions (Cook I, II, III, III Sr, Baker II, Baker III, and Production Mgr I) and indirectly a shift of up to 50 student and temporary staff.
• Assists with oversight of the staff including managing daily activities, evaluating and correction.
• Ensures staff is trained and following compliance guidelines.
• Monitors staff levels per shift in order to meet production needs.

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• Performs a variety of administrative tasks (inventory, ordering, forecasting, etc) and payroll duties utilizing specialized software applications.
• Develops menus being mindful to stay within financial goals.
• Regularly assists dining hall operations in day to day activities as needed.
• Assists with development and execution of training of culinary staff (one on one and groups).
• Performs daily quality inspections of production; ensures proper equipment operation/maintenance; and ensures staff are compliant with safety and sanitation guidelines.
• Ensures compliance with FDA codes and as directed by MSU’s Registered Sanitarian for sanitation guidelines and food handling and storage.
• Participates in execution of culinary production for Bobcat Football and other special events throughout the year.
• Interacts with and builds sustainable working relationships with students, campus constituents, vendors, and other industry partners.
• And contributes to the success of the department by performing other duties as needed in support of the department’s mission.

Pay: $33.00 per hour

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Retirement plan
• Tuition reimbursement
• Vision insurance

Work Location: In person