Sous Chef

Position Summary

Assists with all aspects of food production for the Kellogg Center Catering department to ensure the highest food quality for guests on and off-campus; assists with developing recipes, menu items, and specifications to offer quality food products; demonstrates complete understanding of all Kellogg Catering banquet event orders, production sheets, and change reports; oversees all daily food operations to ensures all catering food production and plate presentations are of the highest standards and that plating is coordinated with the Catering team; contributes directly to the profit of Kellogg Catering by utilizing forecast data, proper scheduling techniques, and responding to business fluctuations; maintains health, sanitation, and safety standards for Kellogg Catering kitchen in order to comply with MSU and external health regulations; assists with the purchase of food and kitchen supplies and equipment; actively participates in daily meetings; interviews, hires, trains, and supervises part-time team members.

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 as a chef in a catering operation.

Work Hours

Variable based on business demands, including frequent evenings, weekends, and holidays.

Summary of Physical Demands

Mildly disagreeable working conditions involving heat from stoves, ovens, and steamers. Significant physical effort to move throughout the Catering kitchen and transport food and equipment on and off campus to catering locations. 

(Bidding Eligibility ends 7/4/2017 at 11:55 PM)