Sous Chef/S - Kellogg Center

Position Duties

• Supervise food preparation for Kellogg Center’s The State Room restaurant to provide the highest quality food service for guests.
• Prepares and oversees the preparing of menus to develop new recipes, train staff, and provide assistance.
• Assists in developing special menus and recipes.
• Provides assistance and instructions to The State Room service staff.
• PARTNERS WITH AND SUPPORTS THE KELLOGG CENTER BANQUET AND CATERING FOOD PRODUCTION STAFF, AS NEEDED.
• Interviews, hires, schedules, trains, and evaluates full-time regular, full-time temp, and student and on-call team members.
• Aids in establishing and enforcing standards to control the quality of food products, services, and equipment.
• Provides assistance, instruction, and supervision to the food production, service, and supervisory staff.
• Aids in developing and pricing special recipes and menus.
• Supervises food preparation, service, and sanitation, and delivery of food in order to provide the highest quality food service for groups and individuals.
• Prepares and oversees the preparation of food and menu items in order to train staff, develop new or revised recipes, or provide assistance.
• Maintains health, sanitation, and safety standards for the food service production staff and facility in order to comply with MSU and external regulations.
• Aids in the purchase of food, kitchen supply, and kitchen equipment; including quality, usage, storage, and cost control.
• Maintains and/or increases competency through course work, seminars, conferences, Chef's association participation, etc.

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

• Three to five years of related and progressively more responsible or expansive work experience as a Sous Chef in an upscale or fine dining restaurant, including knowledge of recipe/menu development, food presentation, cooking methods, food service sanitation, and food quality standards and controls;
• Some experience with cost controls, forecasting, and revenue growth;
• Knowledge and experience with upscale service standards;
• Strong interpersonal and leadership skills to manage client, colleagues, and team members relationships;
• Ability to remain calm and solve problems under high pressure scenarios.

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

• Resume
• Cover Letter
• Professional References
• Work Hours: Standard schedule is Tuesday – Saturday 2p – 10:30pm, with some variation for events. Holiday events are limited, as compared to industry standard.

Bidding Eligibility

Bidding eligibility ends July 28, 2026 at 11:55 P.M.