Assists in managing and oversees food production in a Residential and Hospitality Service Unit; including the supervision of the food production staff, food production operations, and the food production budget, in order to ensure optimal quality, and assists in long-range planning activities.
Inspects equipment for proper use and maintenance issues.
Demonstrates new cooking techniques and equipment to entire cooking staff.
Assists in developing and enforces standards in order to control the quality of food products, services and equipment.
Provides assistance, instruction and supervision to the food production, service and supervisory staff.
Interviews, hires, trains, evaluates, and schedules staff. Assists in administering the food production budget.
Develops special recipes and menus; determines costs and prices.
Assists in managing the menus, 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.
Assists in managing health, sanitation and safety standards for the food service production staff and facility in order to comply with MSU and external regulations.
Assists in managing food, kitchen supply and kitchen equipment purchasing and inventory; including quality, usage, storage and cost control.
Maintains and/or increases competency through course work, seminars, conferences, Chef's association participation, etc.
Unit Specific Education/Experience/Skills
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.
Experience in food handling, food service production, and banquet coordination, planning, designing and setting up special events, recipe development and familiarity with food preparation equipment.
Monday - Friday with alternation weekends, variable start times and end times
Bidding eligibility ends on 12/03/2019 at 11:55 PM
Internal Number: 624782
About Michigan State University
Spartans work every day to advance the common good in uncommon ways.Together, we tackle some of the world?s toughest problems to find solutions that make life better?from alternative energy to better food safety to breakthrough medical and environmental applications achieved through rare isotope research.We teach. We explore and we discover. We collaborate and lead. We innovate, inspire, and empower. We achieve our potential and create circumstances that help our students and others achieve theirs.We're good at it, and we've been at it for more than 150 years.The nation?s pioneer land-grant university, MSU began as a bold experiment that democratized higher education and helped bring science and innovation into everyday life. The revolutionary concept became a model for the nation.Today, MSU is one of the top research universities in the world?on one of the biggest, greenest campuses in the nation. Home to nationally ranked and recognized academic, residential college, and service-learning programs, we?re a diverse community of dedicated students and scholars, athletes and artists, scientists and leaders.In ways both practical and profound, we work to create a stronger, more sustainable, and more hopeful future for all.