Sous Chef

Sous Chef

Culinary Services is looking for motivated team members who are excited to actively participate in the ever changing world of the high-paced food industry.

Reporting to the Executive Chef, the Sous Chef is a working chef who assists with leading the day to day production and operations of a dining hall. Provides active supervision of culinary production and staff (estimated 50 full-time and 200+ student and temporary employees). Directly supervises a shift of up to 20 FTE consisting of various positions (Cook I, II, III, III Sr, Baker II, Baker III, and Production Mgr I) and indirectly a shift of up to 50 student and temporary staff. Assists with oversight of the staff including managing daily activities, evaluating and correction. Ensures staff is trained and following compliance guidelines. Monitors staff levels per shift in order to meet production needs. Performs a variety of administrative tasks (inventory, ordering, forecasting, etc) and payroll duties utilizing specialized software applications. Develops menus being mindful to stay within financial goals. Regularly assists dining hall operations in day to day activities as needed. Assists with development and execution of training of culinary staff (one on one and groups). Performs daily quality inspections of production; ensures proper equipment operation/maintenance; and ensures staff are compliant with safety and sanitation guidelines. Ensures compliance with FDA codes and as directed by MSU's Registered Sanitarian for sanitation guidelines and food handling and storage. Participates in execution of culinary production for Bobcat Football and other special events throughout the year. Interacts with and builds sustainable working relationships with students, campus constituents, vendors, and other industry partners. And contributes to the success of the department by performing other duties as needed in support of the department's mission.

Progressively responsible management experience in food service production or an equivalent combination of education and experience. Experience in high volume food production, portion control and quality control, with advanced knowledge of culinary techniques spanning multiple cuisines. Progressively responsible experience supervising and training staff. Experience managing inventory and supply chain (could include areas such as forecasting, ordering, inventory control and waste management). Experience in menu and recipe development. Proficient experience using computers and various software applications.

Advanced degree or certificate in hospitality, culinary arts or related field(s). Experience working with a food service management system. Experience with budgeting and financial oversight. Experience scheduling production and coordinating workflow.

Work effectively and efficiently in close cooperation with CS staff in a team-oriented environment. Navigate within the parameters of strict, published and/or established operating guidelines as it relates to procurement, contracting and food safety. Exhibit creativity in the culinary arts and exercise critically good judgment concerning taste, palatability and aesthetics of food quality. Strong commitment to customer service. Exhibit strong communication and interpersonal skills with the ability to motivate employees to perform at and sustain a high level of quality. Highly motivated and work with minimal supervision. Consistently exercise initiative and good judgment. Maintain and manage policy and procedure. Quickly adapt to changing priorities. Network and maintain strong working relationships. Demonstrate experience in facilitating change, managing conflict, and problem solving. Exhibit effective speaking and presentation skills in front of groups of varying size. Be knowledgeable about State and Federal health and food safety guidelines. Represent the department and the University to others in a professional and courteous manner.

Must possess a valid driver's license and meet all State of Montana requirements to operate State/University vehicles. May work days, weekends, long hours, consecutive days during busy periods, and occasional holidays as the school and event schedule demands. Occasional travel for work. Occasional work outside and in inclement weather assisting with special events. Possess an 8 hour management sanitation certification or have the ability to become certified. Must have the ability to understand and communicate in English with adequate proficiency to follow directions from supervisor, read and understand safety guidelines and directions to prevent accidents or injuries from occurring, and communicate effectively with customers (staff, visitors, students) by listening and speaking clearly to them.

Normal service areas, kitchen, cooler, freezer, dock environments. Stationary and/or moving about for long periods of time. Frequently moving, transporting, and placing containers/product weighing up to 50 lbs and occasionally up to 100lbs. Occasionally moving product up and down stairs. Bending, kneeling, stretching and general moving about while stocking products. Gripping handles on small kitchen utensils and other equipment. Performing repetitive motions related to job duties. Regular exposure to cleaning chemicals. Work for long periods of time at a computer.

This position has supervisory duties? Yes

Number of Vacancies - 2

Desired Start Date - Upon completion of a successful search.

Applications will be: Screening of applications will begin on June 24, 2026; however, applications will continue to be accepted until an adequate applicant pool has been established.

Required Documents

1. Resume
2. Cover Letter