Kellogg Sous Chef/S

### Working/Functional Title

Kellogg Sous Chef/S

### Position Summary

Assists with all aspects of food production for the Kellogg Center Catering department to ensure the highest food quality for guests on and off-campus; assists with developing recipes, menu items, and specifications to offer quality food products; demonstrates complete understanding of all Kellogg Catering banquet event orders, production sheets, and change reports; oversees all daily food operations to ensures all catering food production and plate presentations are of the highest standards and that plating is coordinated with the Catering team; contributes directly to the profit of Kellogg Catering by utilizing forecast data, proper scheduling techniques, and responding to business fluctuations; maintains health, sanitation, and safety standards for Kellogg Catering kitchen in order to comply with MSU and external health regulations; assists with the purchase of food and kitchen supplies and equipment; actively participates in daily meetings; interviews, trains, and supervises culinary team members.

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; one to three years of related and progressively more responsible or expansive work experience in food production and supervision, with supervisory responsibilities equivalent to those performed at the Sous Chef level in a full service food and beverage operation; or an equivalent combination of education and experience.

### Desired Qualifications

Experience as a chef in a catering operation.

### Equal Employment Opportunity Statement

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, citizenship, age, disability or protected veteran status.

### Required Application Materials

Cover letter and resume.

### Work Hours

Variable to include evenings and weekends depending on events and business/ operational needs.

### Website

careers.msu.edu

### Bidding eligibility ends October 22, 2024 at 11:55 P.M.