Gallery Dining Services Sous Chef

Michigan State University (MSU), located in East Lansing, Michigan, is a world-renowned public research university known for its commitment to academic excellence and community engagement. MSU's Residential and Hospitality Services (RHS) division plays a vital role in enhancing the campus living experience through quality dining and hospitality services that cater to the diverse needs of students, faculty, and staff. RHS operates numerous dining facilities throughout the campus, providing nutritious, sustainable, and flavorful food options in a welcoming environment. Part of this division, Culinary Services Dining Operations is focused on delivering exceptional food production services and maintaining high standards of quality and safety in every meal served.

The Gallery Dining Services Sous Chef position is a full-time role under the Professional Supervisory- APSA group within RHS. This position is essential in supporting the Executive Chef by overseeing daily culinary operations at the Gallery dining location. The role involves direct supervision and training of the culinary production staff, ensuring that all food prepared meets MSU’s quality and safety standards. The Sous Chef will actively participate in ordering supplies, menu planning, food preparation, and service, leveraging expertise to enhance dining experiences. This position demands hands-on involvement in inspecting kitchen equipment to ensure proper use and maintenance, along with demonstrating innovative cooking techniques and the efficient use of new kitchen technology to staff.

The successful candidate will be a critical part of MSU's efforts to provide outstanding residential dining services. Given the importance of the role, it is classified under critical status, meaning the employee is expected to report to work during university closures or emergencies unless alternative work arrangements have been approved. This underscores the commitment MSU has to maintaining operations and serving the campus community under all circumstances.

This role requires a motivated culinary professional with 1-3 years of progressively responsible experience in food production and supervisory duties, preferably at the Sous Chef level within a full-service food operation. Candidates should have foundational knowledge typically acquired through two or three years of study in Culinary Arts or equivalent vocational training. The Sous Chef should be adept at banquet coordination, special event planning, recipe development, and familiar with a range of food preparation equipment. The role combines leadership, creativity, technical skills, and operational knowledge, making it ideal for culinary professionals who thrive in dynamic and educational environments.

The work schedule includes afternoon and evening shifts from Monday to Sunday with alternating weekends off, providing a structured yet flexible work environment. The position promises salary commensurate with experience and an opportunity to grow within one of the nation’s leading educational institutions. Candidates are encouraged to apply with a resume, cover letter, and three professional references. MSU is an equal-opportunity employer committed to diversity and inclusion, ensuring fair consideration for all applicants regardless of background or status.