Working/Functional Title
Sous Chef/S- Kellogg Center
Position Summary
The Kellogg State Room Sous Chef is responsible for assisting the Executive Chef with all aspects of food production for The State Room restaurant and other Kellogg food outlets to ensure optimal quality and adherence to budget and cost controls. The Sous Chef will help develop and execute the Seasonal State Room dinner menu, the lounge menu and all State Room special event menus using local, regional, and sustainable foods wherever possible. In 2026, Kellogg Center celebrates 75 years of serving Spartans and the surrounding MSU community, and State Room’s Sous Chef plays a key role in the past, continued, and future success of the Kellogg Center.
As a division of Culinary Services and Residential and Hospitality Services, the Kellogg team proudly embodies the Residential and Hospitality Services (RHS) mission and values:
We empower all Spartans to succeed by creating holistic and engaging residential, culinary, recreational, and hospitality experiences that shape life outside the classroom and beyond graduation.
Belonging | We support the well-being of the community, inclusively, with care and respect.
Partnership | We embrace teamwork and collaboration, supporting each other and the community.
Stewardship | We take pride in doing what is best for current and future Spartans as stewards of the resources entrusted to us.
Learning and Development | We stay curious by exploring opportunities to learn and innovate.
Safety | We prioritize the safety of Spartans, striving to create environments that foster security and trust.
Culinary Services website: https://eatatstate.msu.edu/
Kellogg Hotel and Conference Center website: https://kelloggcenter.com/
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 conditions, persons in this position are expected to make all reasonable attempts to report to work as scheduled for the duration of the closure/suspension.
Position Duties:
The State Room Sous Chef plays a vital role in the success of The Kellogg Center by managing evening and closing operations for the restaurant. This role involves executing a wide range of recipes and oversight of kitchen staff for prep, service, and kitchen cleaning. Responsibilities also include expense oversight, scheduling, and sourcing necessary products. Additionally, the State Room Sous Chef is responsible for training and supervising staff to maintain exceptional service standards. Success in this role requires creativity, strong organizational skills, and the ability to adapt quickly to changing needs, making the role essential to delivering memorable guest and employee experiences.
Duties & Responsibilities
- Supervise food preparation for Kellogg Center’s The State Room restaurant to provide the highest quality food service for guests.
- Prepares and oversees the preparing of menus to develop new recipes, train staff, and provide assistance.
- Assists in developing special menus and recipes.
- Provides assistance and instructions to The State Room service staff.
- Partners with and supports the Kellogg Center Banquet and Catering food production staff, as needed.
- Interviews, hires, schedules, trains, and evaluates full-time regular, full-time temp, and student and on-call team members.
- Assists in establishing and enforces standards in order to control the quality of food products, services and equipment.
- Provides assistance, instruction, and supervision to the food production, service and supervisory staff.
- Assists in developing and pricing special recipes and menus.
- Supervises food preparation, service and sanitation, and delivery of food in order to provide the highest quality food service for groups and individuals.
- Prepares and oversees the preparation of food and menu items in order to train staff, develop new or revised recipes, or provide assistance.
- Maintains health, sanitation and safety standards for the food service production staff and facility in order to comply with MSU and external regulations.
- Assists in the purchase of food, kitchen supply and kitchen equipment; including quality, usage, storage and cost control.
- Maintains and/or increases competency through course work, seminars, conferences, Chef's association participation, etc.
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.
Desired Qualifications
- Three to five years of related and progressively more responsible or expansive work experience as a Sous Chef in an upscale or fine dining restaurant, including knowledge of recipe/menu development, food presentation, cooking methods, food service sanitation, and food quality standards and controls.
- Some experience with cost controls, forecasting, and revenue growth; knowledge and experience with upscale service standards
- Strong interpersonal and leadership skills to manage client, colleagues, and team members relationships; and ability to remain calm and solve problems under high pressure scenarios.
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
Cover Letter
Professional References
Work Hours
Standard schedule is Tuesday – Saturday 2p – 10:30pm, with some variation for events. Holiday events are limited, as compared to industry standard.
Website
CAREERS.MSU.EDU
Summary of Physical Demands
Mildly disagreeable working conditions involving heat from stoves, ovens and steamers. The job requires significant physical effort and involves moving throughout the kitchen and transporting and handling food equipment 26-75% of the time.
Bidding eligibility ends July 28, 2026 at 11:55 P.M.
