Assists with all aspects of food production for the Kellogg Center to ensure the highest food quality for guests; assists with developing menus, recipes, and specifications to offer quality food products; demonstrates complete understanding of all Kellogg Center banquet event orders, production sheets, change reports, and State Room restaurant menus; oversees all daily food operation to ensure all banquet food production and plate presentations are of the highest standards; contributes directly to the success of Kellogg Center by utilizing forecast data, proper scheduling techniques; and responding to business fluctuations. maintains health, sanitation, and safety standard according to State and MSU health regulations; assists with the purchase of food and kitchen supplies and equipment; actively participates in daily meetings; interviews, hires, trains, schedules, and supervises team members.
Unit Specific Education/Experience/Skills
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.
Experience in hotel culinary operations; experience working directly with people from diverse racial, ethnic, socioeconomic, LGBTQIA+, and gender backgrounds
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.
Hours are variable to include evenings, weekends and holidays based on business needs.
Bidding eligibility ends on 07/27/2021 at 11:00 PM
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