Executive Sous Chef/S – Brody Culinary

### Working/Functional Title

Executive Sous Chef – Brody Culinary

### Position Summary

The Executive Sous Chef is responsible for oversight of food production and menu development within a dining hall as well as designated Spartys operations within the neighborhood. Their primary focus is on providing quality foods that meet a variety of dietary needs and training team members on cooking skills and expectations. The ability to delegate clear expectations through a variety of methods of communication is essential for success.

– Production
– Review menus and recipes with the team. Coordinate prep and day of food production.
– Check to see that all food items needed are in house and place add-on orders if needed.
– Walk through refrigeration and storage rooms daily. Check for proper storage and rotation of food items and communicate expectations for use of leftovers to team.
– Monitor food inventory on a weekly basis and ensure all items are rotated and stored properly.
– Monitor posted menus and ensure proper allergens are tagged for all food items.
– Coordinate and direct inventory and automated ordering processes through FSS.
– Work with Executive Chef to modify cycle menus based on customer preferences.
– Floor Supervision and Training
– Ensure workplace safety, sanitation and food handling standards are met.
– Monitor food quality (taste, appearance and aroma) and portion control.
– Train and direct team to Deliver Outstanding Spartan Experiences.
– Assess and adjust staff placements between locations to balance floor coverage.
– Respond to customer inquiries regarding food allergies and/or ingredients.
– Staff Development
– Complete Skills Assessment program with full time team members and provide structured training to enhance their skills.
– Create and implement Cooks training programs for student and on-call team members that will include an end of program evaluation.
– Administrative Responsibilities
– Check temperature logs and venue checklists during daily walk throughs to ensure proper food safety.
– Assist Operations Managers with daily payroll as needed.
– Performance Management
– Complete and document bi-weekly one on one meetings and annual evaluations with direct reports.
– Provide staff development opportunities for direct reports through cross training, class attendance and annual compliance completion.
– Handle disciplinary action under guidance of Manager; to include coaching and counseling, documentation of conversations and issuance of attendance letters and discipline as assigned.

All positions in SLE are designated as critical status. In the event of a university closure, modification, or suspension of operations due to snow or other emergency condition, you will be expected to make all reasonable attempts to report to work as scheduled for the duration of the closure/suspension. If you have an approved remote work agreement to work a portion of your normally scheduled work hours remotely, you may be called upon to work on-site to serve the MSU community.

### Minimum Requirements

Knowledge normally acquired in the first two or three years in college or vocational school in Culinary Arts; three to five years of related and progressively more responsible or expansive work experience in food production and supervision, with administrative responsibilities equivalent to those performed at the Executive Sous Chef level in a full service food and beverage operation; or an equivalent combination of education and experience.

### Desired Qualifications<