Sous Chef

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. • 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