Gallery Dining Services Sous Chef MSU Careers DetailsGallery Dining Services Sous ChefEast Lansing, MichiganKnowledge 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. Assist the Executive Chef in the daily supervision and training of the Dining Services production staff as well as with ordering, planning, preparing and serving food in order to maintain quality food and service in University facilities.
Akers Dining Services Sous Chef MSU Careers DetailsAkers Dining Services Sous ChefEast Lansing, MichiganKnowledge 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. 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.
Gallery Dining Services Sous Chef MSU Internal Job Postings DetailsGallery Dining Services Sous ChefEast Lansing, MichiganKnowledge 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. Assist the Executive Chef in the daily supervision and training of the Dining Services production staff as well as with ordering, planning, preparing and serving food in order to maintain quality food and service in University facilities.
Executive Sous Chef (Assistant Manager Food Operations) The Walt Disney CompanyExecutive Sous Chef (Assistant Manager Food Operations)Lansing, MIFacilitate weekly meetings with Galley leadership; discuss operational issues and updates of new products. + Be willing and able to uphold the general safety management responsibilities specified in the Safety Management System in areas and operations under their control.
Pastry Chef The Walt Disney CompanyPastry ChefLansing, MIActively participate in all Castaway Cay job responsibilities associated with position and line of business as directed by DCL leadership. + Oversee allergy and dietary training of Pastry staff and ensure training is in accordance with strict company LOG’s and guidelines.
NewAkers Dining Services Sous Chef Michigan State UniversityAkers Dining Services Sous ChefEast Lansing, MIKnowledge 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. 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.
Gallery Dining Services Sous Chef Michigan State UniversityGallery Dining Services Sous ChefEast Lansing, MIKnowledge 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. Assist the Executive Chef in the daily supervision and training of the Dining Services production staff as well as with ordering, planning, preparing and serving food in order to maintain quality food and service in University facilities.
Sous Chef - Lansing Center Legends GlobalSous Chef - Lansing CenterLansing, MichiganLegends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences. ASM Global , the world leader in venue management and live event production, oversees 350+ iconic venues stadiums, arenas, conventions centers and theaters.
Sous Chef The Walt Disney CompanySous ChefLansing, MIExceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines.
Chef De Partie The Walt Disney CompanyChef De PartieLansing, MIMinimum two years formal culinary training plus 3 years work experience which may consist of an accredited school or recognized apprenticeship OR minimum 6 years work experience with 2 years in a comparable role. + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation.
Chef de Cuisine The Walt Disney CompanyChef de CuisineLansing, MIResponsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option.
NewChef Manager AVI FoodsystemsChef ManagerLansing, MIProviding comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. AVI Foodsystems is looking for an energetic and optimistic leader to immediately hire to fill the role of Chef Manager in Jackson, MI.
Chef Manager Leisure LivingChef ManagerOwosso, MIFor over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we’ve created a special culture within our communities that allows our employees to do their best work and our residents to shine every day.
Sous Chef Burcham HillsSous ChefEast Lansing, MISanitation: ensure sanitary conditions in all work areas of the kitchen meet or exceed health department requirements, documentation is done, proper food handling, accurate labeling and dating, work area organized, monitor equipment, report concerns to manager, etc. Ability to read, write, speak and comprehend written and oral instructions in English effectively to interpret and explain the menu, refer or answer questions, understand resident requests and resident dietary needs, as well as follow rules and safety requirements.
Sous Chef BURCHAM HILLS RETIREMENT CENTER IISous ChefEast Lansing, MISanitation: ensure sanitary conditions in all work areas of the kitchen meet or exceed health department requirements, documentation is done, proper food handling, accurate labeling and dating, work area organized, monitor equipment, report concerns to manager, etc. Ability to read, write, speak and comprehend written and oral instructions in English effectively to interpret and explain the menu, refer or answer questions, understand resident requests and resident dietary needs, as well as follow rules and safety requirements.