Gallery Dining Services Sous Chef

Gallery Dining Services Sous Chef

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 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.

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.

Experience in food handling food service production and banquet coordination planning designing and setting up special events recipe development and familiarity with food preparation equipment.

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.

Resume

Cover letter

Three professional references

Monday through Wednesday 2:30 p.m. - 11:00 p.m. Thursday off Friday 2:30 p.m. - 11:00 p.m. Saturday and Sunday 2:30 p.m. - 11:00 p.m. alternating weekends off.