Floating Sous Chef

Montana State University

Bozeman, MT

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JOB DETAILS

SKILLS

Administrative Skills, Bakery, Bobcat Equipment, Catering Services, Communication Skills, Computer Skills, Computer Software, Cook Dishes, Culinary Training, Driver's License, English Language, Equipment Maintenance/Repair, FDA (Food and Drug Administration), Food Production, Food Safety, Food Services, Football, Forecasting, Interpersonal Skills, Maintain Compliance, Menu Development, Payroll Software/Services, People Management, Portion Control, Presentation/Verbal Skills, Production Management, Production Volume, Purchasing/Procurement, Quality Control, Recipe Development, Retail Operations, Safety Compliance, Safety/Work Safety, Sanitation, Staff Motivation, Staff Training, Team Player

LOCATION

Bozeman, MT

POSTED

3 days ago

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.Duties and ResponsibilitiesReporting to the Executive Chef, the Floating Sous Chef is a working chef who assists with leading the day to day production of a dining hall.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.Required Qualifications - Experience, Education, Knowledge & SkillsProgressively 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.Preferred Qualifications - Experience, Education, Knowledge & SkillsAdvanced 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.The Successful Candidate WillWork effectively and efficiently in close cooperation with CS staff in a team-oriented environmentNavigate within the parameters of strict, published and/or established operating guidelines as it relates to procurement, contracting and food safetyExhibit creativity in the culinary arts and exercise critically good judgment concerning taste, palatability and aesthetics of food qualityStrong commitment to customer serviceExhibit strong communication and interpersonal skills with the ability to motivate employees to perform at and sustain a high level of qualityHighly motivated and work with minimal supervisionConsistently exercise initiative and good judgmentMaintain and manage policy and procedureQuickly adapt to changing prioritiesNetwork and maintain strong working relationshipsDemonstrate experience in facilitating change, managing conflict, and problem solvingExhibit effective speaking and presentation skills in front of groups of varying sizeBe knowledgeable about State and Federal health and food safety guidelinesRepresent the department and the University to others in a professional and courteous mannerPosition Special Requirements/Additional InformationThis 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 DemandsTo 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 environmentsStationary and/or moving about for long periods of timeFrequently moving, transporting, and placing containers/product weighing up to 50 lbs and occasionally up to 100lbsOccasionally moving product up and down stairsBending, kneeling, stretching and general moving about while stocking productsGripping handles on small kitchen utensils and other equipmentPerforming repetitive motions related to job dutiesRegular exposure to cleaning chemicalsWork for long periods of time at a computer.This position has supervisory duties?Yes

About the Company

Montana State University

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