Floating Sous Chef

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Announcement Number STAFF - VA - 26241

Classification Title Executive Sous Chef;
Working Title Floating Sous Chef;
Brief

Position Overview:

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.

Position Number 4N0161, Department Rendezvous Dining Pavilion, Division Auxiliary Services, Appointment Type Classified Contract Term Fiscal Year Semester. FLSA Non‑Exempt. Union Affiliation Exempt from Collective Bargaining. FTE 1.0. Benefits Eligible. Salary $33.00 per hour. Contract Type Classified Hourly. Recruitment Type Open.

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 & Salads, 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.

• Provides active supervision of culinary production and staff (45-50 full‑time, 200+ student and temporary employees).
  • Directly supervises 3-5 Production Managers.
  • Regularly assists with oversight of the staff including managing daily activities, evaluating and correction, and ensuring staff is following compliance guidelines.
  • Assists with development and execution of training of culinary staff (one on one and groups).
  • Monitors staff levels per shift in order to meet production needs.
• Performs a variety of administrative tasks for production (inventory, ordering, forecasting, etc) and payroll utilizing specialized software applications.
• Regularly assists dining hall operations in day to day activities as needed.
• 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.
• Demonstrated experience in high volume food production and/or multi‑unit kitchen including portion control and quality control.
• Progressively responsible experience supervising and training staff.
• Proficient experience using computers and various software applications.

• Advanced degree or certificate in the hospitality, culinary arts or related field(s).
• Experience working with a food service management system.
• Experience in menu and recipe development.

• 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…