What are the responsibilities and job description for the River Trail Executive Sous Chef/S position at Michigan State University College of Engineering?
Working/Functional Title
River Trail Executive Sous Chef
Position Summary
The Executive Sous Chef is responsible for oversight of food production and menu development within a dining hall as well as the Spartys operations within the neighborhood. Primary focus is on providing quality foods that meet a variety of dietary needs, training team members on cooking skills and expectations. The ability to delegate clear expectations through a variety of method 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 and place add-on orders if needed. Walk through refrigeration and storage rooms daily. Check for proper storage and rotation of and communicate expectations for use of leftovers to team. Monitor food inventory on a weekly basis and ensure all items are stored properly. Monitor posted menus and ensure proper allergens are tagged for all food items. Coordinate and direct inventor 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 control. Train and direct team to Deliver Outstanding Spartan Experiences. Assess and adjust staff placements between location 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 Manager 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 for direct reports through cross training, class attendance and annual compliance completion.
All positions in RHS are designated as critical status. In the event of a university closure, modification, or suspension of operations due to snow or emergency condition, persons in this position are expected to make all reasonable attempts to report to work as scheduled for the duration of the closure/suspension. If a person has an approved remote work agreement to work a portion of their normally scheduled work hours remotely, they 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
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.
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
Resume
Three professional references
Work Hours
Monday and Tuesday 8:30 a.m. - 5:00 p.m., Wednesday 9:30 a.m. - 6:00 p.m., Thursday and Friday 8:30 a.m. - 5:00 p.m., requires working one weekend, Saturday and Sunday, per month.
Website
Careers.msu.edu
Bidding eligibility ends April 21, 2026 at 11:55 P.M.
River Trail Executive Sous Chef
Position Summary
The Executive Sous Chef is responsible for oversight of food production and menu development within a dining hall as well as the Spartys operations within the neighborhood. Primary focus is on providing quality foods that meet a variety of dietary needs, training team members on cooking skills and expectations. The ability to delegate clear expectations through a variety of method 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 and place add-on orders if needed. Walk through refrigeration and storage rooms daily. Check for proper storage and rotation of and communicate expectations for use of leftovers to team. Monitor food inventory on a weekly basis and ensure all items are stored properly. Monitor posted menus and ensure proper allergens are tagged for all food items. Coordinate and direct inventor 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 control. Train and direct team to Deliver Outstanding Spartan Experiences. Assess and adjust staff placements between location 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 Manager 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 for direct reports through cross training, class attendance and annual compliance completion.
All positions in RHS are designated as critical status. In the event of a university closure, modification, or suspension of operations due to snow or emergency condition, persons in this position are expected to make all reasonable attempts to report to work as scheduled for the duration of the closure/suspension. If a person has an approved remote work agreement to work a portion of their normally scheduled work hours remotely, they 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
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.
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
Resume
Three professional references
Work Hours
Monday and Tuesday 8:30 a.m. - 5:00 p.m., Wednesday 9:30 a.m. - 6:00 p.m., Thursday and Friday 8:30 a.m. - 5:00 p.m., requires working one weekend, Saturday and Sunday, per month.
Website
Careers.msu.edu
Bidding eligibility ends April 21, 2026 at 11:55 P.M.