Akers Dining Services Sous Chef

Michigan State University Residential and Hospitality Services (RHS) is a dynamic department dedicated to providing exceptional dining and hospitality experiences to the university community. As part of RHS, Culinary Services Dining Operations focus on delivering quality food service in various university facilities. The department is committed to maintaining high standards in food preparation, hospitality, and customer satisfaction, supporting the mission of Michigan State University to foster a welcoming and inclusive environment for students, faculty, staff, and visitors. Established as a hub for innovative dining programs, RHS continues to enhance culinary services by incorporating sustainable practices and modern techniques, contributing significantly to the overall campus life and experience.\n\nThe position of Akers Dining Services Sous Chef at Michigan State University plays a critical role within this framework. This is a full-time, support staff role with supervisory responsibilities under the pay grade 10 classification. The position involves assisting the Executive Chef in the daily oversight and training of dining services production staff, ensuring that food preparation and service meet rigorous quality and safety standards. The Sous Chef will be instrumental in managing the ordering, planning, preparation, and serving of food within university dining facilities. This includes inspecting kitchen equipment for proper use and maintenance, demonstrating new cooking techniques to the team, and supporting banquet coordination and special event setups. The role demands flexibility and resilience, particularly in emergency situations such as university closures, where the Sous Chef is expected to report to work to serve the community's needs. Salary for the position is commensurate with experience, reflecting the professional level and expertise required. The work schedule includes afternoon and evening shifts, with alternating weekends off, providing a structured yet demanding work environment. This opportunity is ideal for culinary professionals who are passionate about leadership, food service excellence, and contributing to a vibrant campus community. The role not only demands culinary expertise but also the ability to manage and inspire a diverse team within a bustling university food service setting. Overall, this position offers a unique blend of culinary art, management, and community service aligned with Michigan State University's values and goals.

• 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
• supervisory responsibilities equivalent to those at the sous chef level in a full service food and beverage operation
• or an equivalent combination of education and experience