Top 3 Sous Chef Msu Jobs

Sous Chef
Montana State University —Bozeman, MT
- $33 an hour
- Temporary
- Hospitality
- Customer service
- English
Kellogg/Breslin Sous Chef
Michigan State University —East Lansing, MI
- Weekends as needed
- Mid-level
- Residential
- University
Sous Chef/S - Kellogg Center
Michigan State University —East Lansing, MI
- Full-time
- Mid-level
- University
- Organizational skills
22h

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Kellogg/Breslin Sous Chef
Michigan State University —East Lansing, MI
Two years experience in interactive guest service. To implement and assist in menu creation, ordering, production logs, and preparing a variety of foods for the…
Sous Chef
Montana State University —Bozeman, MT
(If the successful candidate possesses a valid out of state driver’s license, candidate must obtain a valid Montana driver’s license within 60 days.).
$33 an hour

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Sous Chef

Montana State University -
Bozeman, MT

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Job Details

Temporary | Full-time
$33 an hour

Qualifications

Food and beverage product quality management
Menu design
Computer operation
Customer communication
Staff supervision
Recipe development
Team supervision
Employee relationship building
English
Team development
Food service inventory management
Driver's License
Product development
Production planning
Team training
Supply chain management
Kitchen staff training
Implementing quality control processes for products
Computer skills
Managing kitchen staff
Kitchen staff scheduling
Team motivation (leadership skill)
Professional development training

Full Job Description

Culinary Services (CS), a division of Auxiliary Services, provides meals for over 12,000 customers a day becoming an integral part of campus life and the overall college experience. CS proudly provides Montana State University students with not only a repertoire of various cuisines, cooking styles, and flavors, but a comfortable atmosphere to meet friends, study, and simply relax. The division is comprised of 2 residential dining halls, 9 retail operations, Brick Breeden Fieldhouse and Bobcat Stadium Concessions, Fork in the Road food truck, MSU Catering, Indulge In-House Bakery & Commissary Kitchen, and the Farm to Campus Program.

The dining halls serve over 10,000 meals per day and are open 7 days a week from 7am – Midnight providing breakfast, lunch, dinner, and Late Night Bites. Specialty dinners are served multiple times a month highlighting Montana Made, holidays and other special events, and student/parent recipes.

Duties and Responsibilities

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.

Required Qualifications – Experience, Education, Knowledge & Skills

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.

Preferred Qualifications – Experience, Education, Knowledge & Skills

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.

The Successful Candidate Will

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

Position Special Requirements/Additional Information

This job description should not be construed as an exhaustive statement of duties, responsibilities or requirements, but a general description of the job. Nothing contained herein restricts Montana State University’s rights to assign or reassign duties and responsibilities to this job at any time.

Must possess a valid driver’s license and meet all State of Montana requirements to operate State/University vehicles. Please do not send a copy of your driver’s license at this time. (If the successful candidate possesses a valid out of state driver’s license, candidate must obtain a valid Montana driver’s license within 60 days.)
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.

Physical Demands

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. The requirements listed above are representative of the knowledge, skill, and/or ability required.

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

Posting Detail Information

Number of Vacancies

Desired Start Date

Upon completion of a successful search.

Position End Date (if temporary)

Open Date

Close Date

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.

Special Instructions

Please address the qualifications in your cover letter and resume.

Questions? Contact: Search Support at [email protected] or 406-994-6468.

EEO Statement

Montana State University is an equal opportunity employer. MSU does not discriminate against any applicant on the basis of race, color, religion, creed, political ideas, sex, sexual orientation, gender identity or expression, age, marital status, national origin, physical or mental disability, or any other protected class status in violation of any applicable law.

In compliance with the Montana Veteran’s Employment Preference Act, MSU provides preference in employment to veterans, disabled veterans, and certain eligible relatives of veterans. To claim veteran’s preference, please complete the veteran’s preference information located in the Demographics section of your profile.

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Sous Chef

Kellogg/Breslin Sous Chef

Sous Chef/S - Kellogg Center

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