Position Summary Assist Executive Chef in the daily supervision and training of the Dining Services production staff as well as in ordering, planning, preparing and serving food in order to maintain quality food and service in University facilities. Inspects equipment for proper use and maintenance issues. Demonstrates new cooking techniques and equipment to entire cooking staff. All positions in SLE are designated as critical status. In the event of a university closure, modification, or suspension of operations due to snow or other 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 may be called 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; one to three years of related and progressively more responsible or expansive work experience in food production and supervision, with supervisory responsibilities equivalent to those performed at the Sous Chef level in a full service food and beverage operation; or an equivalent combination of education and experience. 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 References Work Hours AM shifts with alternating weekends on/off. Possibility of PM shifts on weekends and as needed. Website careers.msu.edu Bidding eligibility ends January 14, 2025 at 11:55 P.M.