Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $67,700.00 - $93,300.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional development opportunities
Job Description
Michigan State University (MSU) is a nationally recognized public research university located in East Lansing, Michigan, known for its commitment to excellence in education, research, and community engagement. As one of the leading academic institutions in the United States, MSU is dedicated to fostering a diverse and inclusive campus environment. The Culinary Services Kellogg Operations within Residential and Hospitality Services (RHS) is a vital division supporting the university's mission by providing high-quality food service operations to students, faculty, staff, and visitors. This department focuses on culinary innovation, sustainability, and exceptional customer service, ensuring a superior dining experience across multiple venues... Show More
Job Requirements
- Bachelor's degree in hospitality-related field or equivalent
- two to three years of formal culinary arts education or vocational training
- five to seven years of related work experience with increasing responsibility in food production and supervision
- experience comparable to an Executive Chef in multiple venue food and beverage operations
- ability to work variable hours
- willingness to report to work during university emergencies
- commitment to upholding food safety and quality standards
Job Qualifications
- Bachelor's degree in hospitality or related field
- formal culinary arts education or equivalent experience
- five to seven years of progressive food production and supervisory experience in multi-venue operations
- experience with recipe development and menu management
- knowledge of food safety standards and quality assurance
- strong leadership and communication skills
- ability to develop and conduct training programs
Job Duties
- Researches and develops new recipes
- evaluates new or updated product lines and trends for application to unit menus and special events
- develops and implements methods to improve quality, portion control, production, and presentation
- creates and conducts training programs for food processing, preparation, and service techniques
- develops culinary competency assessments for professional development and evaluations
- designs and implements food production flow systems including recipe writing, product procurement, production timelines, service, and presentation standards
- supports unit managers and chefs in solving culinary issues
- audits recipes to ensure consistency and accuracy
- demonstrates methods of cost control concerning food usage and labor
- assists in developing departmental philosophy, objectives, and leadership
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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