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Akers Dining Services Sous Chef

Job Overview

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Employment Type

Full-time
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Benefits

Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities

Job Description

Michigan State University (MSU), located in East Lansing, Michigan, is a renowned public research university dedicated to excellence in education, research, and community engagement. The university boasts a vibrant campus environment with diverse services aimed at enriching the student experience, including exceptional dining services. MSU’s Culinary Services is a key division within Residential and Hospitality Services, committed to providing high-quality food and dining experiences to the university community. This division operates several dining facilities across campus, ensuring that students, faculty, and visitors have access to nutritious, delicious meals prepared with professionalism and culinary expertise.

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Job Requirements

  • Knowledge normally acquired in first two or three years in college or vocational school in Culinary Arts
  • one to three years of related and progressively responsible work experience in food production and supervision with supervisory responsibilities at Sous Chef level
  • ability to work Monday through Wednesday, Friday through Sunday 3:00 p.m. to 11:30 p.m. with alternating weekends off
  • availability to report to work during university closures or emergencies due to critical status designation
  • ability to submit a resume and cover letter
  • commitment to equal employment opportunity principles

Job Qualifications

  • Knowledge acquired in first two or three years of college or vocational school in Culinary Arts
  • one to three years of related and progressively responsible work experience in food production and supervision
  • supervisory responsibilities similar to Sous Chef level
  • experience in food handling and food service production
  • banquet coordination and special event planning
  • recipe development
  • familiarity with food preparation equipment

Job Duties

  • Assist Executive Chef in daily supervision and training of dining services production staff
  • order, plan, prepare and serve food to maintain quality and service standards
  • inspect kitchen equipment for proper use and maintenance issues
  • demonstrate new cooking techniques and equipment to the culinary staff
  • ensure compliance with food safety and sanitation standards
  • coordinate with banquet and special event planning
  • manage inventory and food cost controls

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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