Working/Functional Title
Kellogg Range Cook
Position Summary
Thriving in a fast-paced environment, you will showcase your ability to master complex culinary techniques, collaborate with a dynamic kitchen team, and maintain the highest standards of food safety and presentation.
Key Responsibilities
- Cooked-to-Order Entrée Preparation: Grill, broil, fry, and prepare individual entrée items—such as steaks, fish, and specialized accompaniments—ensuring exceptional quality and precise timing.
- Culinary Development: Develop and prepare scratch-made stocks, sauces, daily soups, and unique chef specials. Participate in taste testing's and assist leadership in developing new menu concepts.
- Multi-Tasking & Timing Coordination: Simultaneously manage food items requiring different cooking methods and preparation times. Coordinate sequence of operations with fellow cooks to ensure steady, seamless food availability throughout service hours.
- Kitchen Operations & Setup: Set up essential kitchen equipment, arrange work and service areas, and obtain necessary ingredients. Expertly plate items from the steam table, grill, fryer, broiler, or service counters.
- Prep & Portion Control: Accurately portion meats, seafood, and other premium ingredients for cooking and serving.
- Team Collaboration & Problem Solving: Support fellow cooks with high-volume preparation across the Kellogg Center. Assist supervisors in resolving operational challenges related to the menu, production, kitchen equipment, safety, and sanitation.
- Sanitation & Maintenance: Safely operate, clean, and maintain commercial food preparation and service equipment. Label, store, and chill all food products strictly in accordance with MSU, Federal, and State health department guidelines.
Benefits include:
- 401(k) matching
- Dental insurance
- Employee assistance program
- Employee discount
- Flexible schedule
- Flexible spending account
- Health insurance
- Health savings account
- Life insurance
- Paid time off
- Parental leave
- Professional development assistance
- Retirement plan
- Tuition reimbursement
- Vision insurance
All positions in RHS 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
- Two years satisfactory cooking experience in an a la carte restaurant or an equivalent combination of technical training and experience is necessary.
- Working knowledge of cooking methods, processes, and materials is necessary.
- Ability to follow prescribed recipes is necessary.
- Willingness to work a flexible shift is necessary.
- Standards of personal hygiene consistent with sanitation rules and regulations is necessary.
- Occasional lifting of 26 to 75 pounds is required.
Desired Qualifications
- Proven experience as a line cook, prep cook, or station chef in a high-volume or fine-dining restaurant environment.
- Deep knowledge of diverse cooking techniques, including grilling, broiling, frying, and sauce preparation.
- Exceptional time-management skills with the ability to pace and prioritize multiple tasks simultaneously under pressure.
- Strong communication and collaborative problem-solving skills.
- Strict adherence to food safety, sanitation, and health department compliance.
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
Resume
Work Hours
Sunday and Monday off, Tuesday through Saturday 1:30 p.m. - 10:00 p.m.
Building Location
KELLOGG CTR
Website
WWW.CAREERS.MSU.EDU
Summary of Physical Demands
Occasional lifting of 26 to 75 pounds is required.
Bidding eligibility ends September 22, 2026 at 11:55 P.M.