Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $47,400.00 - $63,900.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Paid holidays
Job Description
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... Show More
Job Requirements
- 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
Job Qualifications
- 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 at the sous chef level in a full service food and beverage operation
- experience in food handling and food service production
- banquet coordination and planning
- designing and setting up special events
- 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 food and service
- inspect equipment for proper use and maintenance issues
- demonstrate new cooking techniques and equipment to cooking staff
- coordinate banquet and special event food service
- develop and refine recipes
- ensure compliance with food safety and sanitation standards
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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